Bread pudding is one of those things that makes my knees wobble. Bread pudding after a meal is the best possible way to conclude one. With too much vanilla custard sauce pooling at the base, I could almost eat a whole pan all on my own. Heat some up for breakfast and smother it in sugar free maple syrup and start your day right! That's how I like to do it!
This particular bread pudding was made with a Carbquik Frankenloaf
, but just about any low carb bread will do, as the egg base is what gives it its structure. The main issue is that that bread absorb the egg mixture. In the case of the Frankenloaf, I like to cut it into cubes and dry them out in the oven. They become a collection of small cube shaped rocks. From there, soak them in the egg mixture over night. Unfortunately, the bread is slow to absorb the egg mixture and wants to float to the top. Keep stirring it and pushing it down. Some breads may absorb the egg mixture more quickly.
Once the bread has absorbed the sweetened egg mixture ... bake it. Serve with Creme Anglais (as seen in the photos)
or with sugar free maple syrup
This recipe can also be baked in small individual ramekins, rather than a large baking pan.