This recipe makes 12 servings and has 4 carbs each. If you use Splenda make sure to count the extra carbs.
- 6 beaten eggs
- 2 cups low carb milk substitute (I used half & half and almond milk)
- 1/2 cup sweetener (I used xylitol)
- 1 tsp cinnamon
- 1 tsp vanilla
- 5 cups dry low carb bread cubes (about 6 slices)
- 1/3 cup unsweetened coconut (optional)
- 2 tbls butter or coconut oil
- 1/4 cup sweetener
- 1 egg yolk
- 2 tbls water
- 1/2 tsp vanilla
- 1/2 tsp rum extract
Spray a 9x13 baking dish with non-stick spray and add the dry bread cubes spreading them evenly. In a mixing bowl combine the milk substitute, sweetener, eggs, vanilla and cinnamon, whisk well. If desired sprinkle the unsweetened coconut over the dry bread cubes and pour the egg mixture evenly over the top. Bake for 45 minutes or until the pudding is set in the center.
For the rum sauce: combine the butter or coconut oil, sweetener, egg yolk and 2 tbls of water. Bring to a boil over medium heat while stirring constantly. Remove from the heat and stir in the rum and vanilla extract. Allow to cool for several minutes then spoon the sauce over the pudding. Enjoy!
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