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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Apple Topped Bread Pudding
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Ingredients:
- 1 cooled loaf of fresh-baked low-carb bread
(baked from a recipe here, or commercially baked)
- 1/2 stick butter
- 2 eggs — beaten well
- 1/4 cup heavy cream
- 3/4 cup Splenda
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon liquid sweetener
- cinnamon, cloves, ginger and nutmeg to taste
- 1/4 cup additional heavy cream or half-n-half
- 1 20-oz can Lucky Leaf Lite Apple Pie Filling (made w/Splenda)
Preheat oven to 350°F.
Break up the bread into small cubes/bits and place them into a square Pyrex
baking dish (sprayed with PAM.) In a bowl, mix 2 beaten eggs, 1/4 cup heavy cream,
1/2 cup water, 1 tsp vanilla extract, and liquid sweetener. Mix it well
and set it aside.
Sprinkle Splenda and Spices (cinnamon, cloves, ginger, nutmeg) over
the bread cubes. Pour the liquid evenly over the top and put thin pats of butter
over the surface and bake for 40 minutes.
Remove it from the oven; spoon Lucky Leaf
Splenda sweetened apple topping over it and return it to the oven for another
7 to 10 minutes to brown and finish. After cooling for 1/2 hour, spoon about 4 Tbsp of
this heavenly bread-pudding/apple crisp mix per serving into bowls and top with a
bit of very cold heavy cream or half-n-half.
This dish was totally heavenly. After the initial serving warm, it continues to
be delicious served chilled from the fridge over the next week.
Each 4 Tablespoon serving is about 5 net grams carbs.
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