This low-carb bread pudding is smothered in a warm-spice custard for a diabetes-friendly dessert that’s downright irresistible!
Made with keto-friendly bread and soaked in a warm-spiced custard, this pudding delivers all the comfort and flavor. Best of all, it’s super easy to make!
Why you will love low-carb bread pudding
- It tastes like classic comfort
- It’s easy to make with simple ingredients
- The cinnamon and vanilla are delightful
- It’s low in carbs (less than 5 net carbs per serving)
- You can add your favorite toppings
Low-carb bread pudding ingredients
You need less than 10 ingredients to whip up this mouthwatering dessert!
- Bread — Use a low-carb or keto-friendly bread. I like to use Carbonaut, but feel free to use your favorite brand.
- Half and half — This provides a rich, creamy base for the custard. You could also use milk for a lighter option.
- Eggs — The eggs help set the custard and give the bread pudding its soft texture.
- Low-carb sweetener — I like to use monk fruit sweetener, but feel free to use erythritol, Stevia, or any low-carb sweetener you prefer.
- Cinnamon — This adds that wonderful warm-spice flavor to the dish.
- Vanilla extract — Use pure vanilla extract for the best taste.
- Butter — This helps the top of the bread pudding get a little crispy in the oven for an amazing blend of textures.
- Powdered sweetener — Optional, but I think it’s a really nice touch. You can throw some granulated sweetener in a blender to turn it into powdered sweetener.
- Blueberries — Optional, but they add a lovely burst of sweetness and pop of color when serving.
How to make low-carb bread pudding
Step 1: Preheat the oven to 200°F. Lightly oil a 9×13 baking dish and set aside.
Step 2: Spread the cubed bread on a baking sheet and place it in the oven to dry out for 15-20 minutes, stirring once halfway through.
Step 3: Meanwhile, whisk together the half and half, eggs, sweetener, cinnamon, and vanilla until smooth.
Step 4: Transfer the dried bread to the baking dish, then pour the egg mixture over the top. Place small dots of butter on the surface of the bread.
Step 5: Cover with foil and allow the bread to soak up the milk mixture for at least 20 minutes.
Step 6: Turn the oven up to 375°F, then bake, covered, for 25 minutes.
Step 7: Remove the foil and bake uncovered for an additional 20 minutes or until the bread pudding is golden and slightly puffed.
Step 8: Take out of the oven and allow to cool for 10 minutes before sprinkling with powdered sweetener and serving with blueberries.
Recipe tips and tricks
- Letting the cubed bread dry out in the oven before soaking it in the custard keeps the bread pudding from becoming too soggy.
- Give the bread a full 20 minutes of soaking in the custard before baking to ensure it absorbs all the flavors.
Substitutions and variations
- For even more warm-spice flavor, I like to add a pinch of nutmeg or allspice with the cinnamon.
- Swap the half and half with almond milk or coconut milk and use coconut oil instead of butter for a dairy-free option.
- Feel free to use your favorite low-carb berry like raspberries or strawberry slices instead of blueberries.
What to serve with bread pudding
My favorite way to enjoy bread pudding is with some low-carb powdered sugar and a few fresh blueberries on top. Every forkful is a delight!
A skinny vanilla almond latte would also be delicious on the side. The vanilla in both means they would complement each other so well!
If you don’t want any caffeine, keto hot chocolate is another wonderfully cozy option.
Storage and freezing
- Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat in the microwave before serving.
- To freeze, wrap the dish tightly in plastic wrap, then cover in a layer or two of tin foil and store in the freezer for up to 3 months. Transfer to the refrigerator overnight to thaw.
Other low-carb dessert recipes
Looking for more delicious desserts to satisfy your sweet tooth? Here are a few of my favorite low-carb treats:
For even more delicious inspiration, check out this roundup of my favorite keto-friendly dessert recipes!
Low-Carb Bread Pudding
Ingredients
- 8 slices low-carb bread, cubed
- 2 cups half and half, or milk
- 8 large eggs
- ½ cup granulated sweetener, (low-carb)
- 2-3 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 2 tablespoons powdered sweetener, (optional — low-carb)
- ½ cup blueberries, (optional — for serving)
Instructions
- Preheat the oven to 200°F. Lightly oil a 9×13 baking dish and set aside.8 slices low-carb bread
- Spread the cubed bread on a baking sheet and place it in the oven to dry out for 15-20 minutes, stirring once halfway through.
- Meanwhile, whisk together the half and half, eggs, sweetener, cinnamon, and vanilla until smooth.2 cups half and half, 8 large eggs, ½ cup granulated sweetener, 2-3 teaspoons ground cinnamon, 1 teaspoon vanilla extract
- Transfer the dried bread to the baking dish, then pour the egg mixture over the top. Place small dots of butter on the surface of the bread.2 tablespoons butter
- Cover with foil and allow the bread to soak up the milk mixture for at least 20 minutes.
- Turn the oven up to 375°F, then bake, covered, for 25 minutes.
- Remove the foil and bake uncovered for an additional 20 minutes or until the bread pudding is golden and slightly puffed.
- Take out of the oven and allow to cool for 10 minutes before sprinkling with powdered sweetener and serving with blueberries.2 tablespoons powdered sweetener, ½ cup blueberries
Sharon Blevins
This pudding is so good.