This tasty bread pudding started off as a cinnamon roll. When the rolls "loosened up" a bit too much during baking (but the flavor was still phenomenal), I decided to turn them into a low carb bread pudding. The results were absolutely delicious. My husband ate it without even asking if it was sugar or wheat free!
You can definitely make this without the accompanying caramel sauce, but the sauce makes it even better. It's also super easy to make while the bread is baking. This whole low carb cinnamon pecan bread pudding dessert just scream ooey gooey goodness. It's just delicious!
Cinnamon Pecan Bread Pudding with Maple Caramel Sauce
- 1 1/3 C almond flour
- 1 1/2 T coconut flour
- 1 scoop (3T) whey protein powder
- 1/4 C golden flaxseed meal
- 4 T melted butter or coconut oil
- 1/3 C almond milk (unsweetened)
- 2 eggs, lightly beaten
- 1/2 C erythritol or xylitol
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 3/4 tsp. baking powder
- 1 1/2 T cinnamon
- 4 T butter, melted (or coconut oil)
- 1/2 C brown sugar substitute (I used Ideal Brown)
- 1/4 C crushed pecans
- 1/2 tsp. vanilla extract
- 1/4 C heavy cream (or coconut milk)
- 1 egg, lightly beaten
- 1/3 C maple caramel sauce (get the recipe here)
- Low carb/gluten free vanilla ice cream OR
- Whipped cream sweetened with your choice of sweetener
- 1/4 C crushed pecans
1. Preheat oven to 350 degrees and lightly grease an 8x8 baking pan.
2. In a large bowl, whisk together all dry ingredients. Add in eggs, almond milk, vanilla and melted butter. Stir or whisk well until a smooth dough is formed. Set aside.
3. In a separate bowl, combine all filling ingredients until smooth.
4. Place half of the batter into a baking dish and top it with the cinnamon filling. Top with the remaining batter and bake on the middle rack for 15-17 minutes or until a toothpick inserted into the center comes out clean.
5. Cool the "bread" for a bit and then place it into a large bowl. Using spoons or forks, crumble the bread, being sure to leave some bite size chunks.
6. Beat together the egg and cream from the "additional ingredients" until a smooth, creamy liquid is formed. Pour the liquid into the crumbled bread and lights stir until everything is moist.
7. Place the moistened "bread" back into a baking dish and bake at 350 for another 15 minutes or until it soaks up the liquid and is bubbling around the edges.
8. Allow the bread pudding to cool for a few minutes, then serve it topped with extra pecans and maple caramel sauce (recipe here) and low carb ice cream or whipped cream. Enjoy!
Makes 6-8 servings. 4-5.5g net carbs per serving (not including ice cream or whipped cream).