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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Chocolate Bread Pudding
With Spiced Cream
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Ingredients:
- 1 teaspoon unsalted butter
- 4 large eggs
- 1 cup Splenda
- 3 tablespoons Brown Sugar Twin
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 teaspoon pure sugarfree vanilla extract
- 1 cup sugar free chocolate, melted
- 1/4 cup diet Orange Soda
- 1 cup half-and-half
- 1 cup heavy cream
- 8-10 slices day-old low-carb bread
(cut into 1/2" cubes — about 4 cups)
- 1 cup sugar free chocolate chips
- Spiced Cream (recipe below)
Preheat the oven to 350°F. Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4-inch) loaf
pan with butter.
Whisk eggs, sweeteners, cinnamon, nutmeg, vanilla, melted
chocolate, and diet Orange Soda together in a large mixing bowl until
very smooth. Add half-and-half and heavy cream and mix well. Add low carb bread cubes
and allow mixture sit for 15 minutes, stirring occasionally.
Pour half of the mixture into the prepared pan. Sprinkle the top
with the unmelted chocolate chips. Pour the remaining bread
mixture over the chocolate chips. Bake until the pudding is set in
the center, about 55 minutes. Let cool for 5 minutes.
To serve, cut the pudding into 3/4-inch thick slices. Top with spiced cream.
Makes
10 servings; 8.9 grams net carbohydrate per serving.
Spiced Cream:
- 1 quart heavy cream
- 1/3 cup granulated Splenda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes.
Add the Splenda, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff
peaks, another 1 to 2 minutes.
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