Butterscotch Bread Pudding
SERVINGS: 6 SQUARES
Warm, custardy, and full of rich butterscotch flavor, this bread pudding is a nostalgic dessert made better for blood sugar balance. With low-carb bread and a creamy monk fruit sweetened custard, it’s perfect for cozy nights in.
Ingredients:
4 cups cubed low-carb bread (such as almond flour bread or keto bread)
2 eggs
1 cup unsweetened almond milk
¼ cup heavy cream
⅓ cup powdered monk fruit sweetener
2 tbsp butter, melted
1 tbsp butterscotch or caramel extract
1 tsp vanilla extract
½ tsp cinnamon
Pinch of salt
Optional Topping
Sugar-free caramel sauce
Chopped pecans or walnuts
Instructions
1. Preheat: Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish.
2. Prep: Place cubed bread in the dish and set aside.
3. Whisk: In a bowl, whisk together eggs, almond milk, cream, sweetener, melted butter, extracts, cinnamon, and salt until well combined.
4. Pour: Pour custard mixture evenly over the bread. Press down gently to help the bread absorb the liquid.
5. Soak: Let soak for 10 minutes, then bake for 35–40 minutes, or until golden and set in the center.
6. Cool: Cool for 10 minutes before serving. Drizzle with sugar-free caramel or top with nuts, if desired.
NUTRITION Per Serving % of Daily Value
Calories 210 —
Total Fat 17.1g —
Saturated Fat 6.1g —
Polyunsaturated Fat 0.8g —
Monounsaturated Fat 5.6g —
Trans Fat 0g —
Cholesterol 86mg —
Sodium 190mg ~8%
Total Carbohydrates 6.2g —
Dietary Fiber 2.0g —
Total Sugars 1.2g —
Protein 5.4g —
Vitamin A 160mcg ~18%
Vitamin C 0mg —
Vitamin D 0.2mcg ~1%
Potassium 110mg ~2%
Calcium 80mg ~6%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
Iron 0.9mg ~5%
