Friday, April 17, 2009
Bread Pudding on a Low Carb Plan?
Yes, bread pudding! I used my sister's bread pudding recipe to make this and it was a fantastic treat the man person and I both enjoyed. I used Julian Bakery's Cinnamon Almond Raisin Bread (which appears to not be available now) and cut the ingredients by 2/3 to make enough for only two servings. I also reduced the baking time by about 2/3 so this was a very quick and easy dessert to make.
Connie's Low Carb Bread Pudding
6 slices of low carb bread, toasted
2 cups of heavy cream
1/8 cup of splenda or other sweetener
1/8 cup of sugar free maple syrup
cinnamon to taste
Break the toasted bread into small pieces and put in a small oven safe dish. Mix the remaining ingredients and pour over the bread. Bake at 350 for 20 minutes, then at 375 for 15 minutes. Remove from oven and drizzle a little more syrup on the pudding and serve with whipped cream.
I did make a few changes to the recipe and here they are:
I didn't have quite enough heavy cream so I punted and used some half and half mixed with the cream. I added a splash of vanilla extract and didn't use as much syrup as the recipe calls for and no whipping cream and still got a substantial spike. I've had the same bread toasted with a little peanut butter and didn't get a spike so I don't believe the bread is the culprit. Artificial ingredients often cause spikes and the syrup has plenty of those so I suspect it. I used Splenda in this recipe and it normally doesn't cause my BG to rise but I think I'll make this using stevia and see what happens.
I'm going to try this dessert again without the syrup and see if my BG handles it better. I'm also going to add one egg to the cream mixture to see what that does to the texture. The pudding wasn't what I consider dry but a little egg lends much to a creamy texture and I think that would be an improvement. I might also pour a little bit of heavy cream over the finished pudding. Yum!
All in all this was a great dessert and it made me a happy camper, except for the resulting spike and I think I can improve that substantially by playing with the recipe's ingredients.
By the way, the Cinnamon Almond Raisin bread by itself just rocks. It toasts beautifully and has a very subtle spicy, nutty taste without the sweetness of similar breads. And with 15 grams of carbs per slice and 12 grams of fiber, its a low carber's dream! I think it can be used for all sorts of goodies and I'll try many.
Julian Bakery, thank you again for having such tasty and healthy bread available!