Fall weather calls for warm and comforting pumpkin bread pudding! We used Real Phat Foods Keto pumpkin bread to make this guilt free low carb dessert or grain free brunch easy for a holiday or any day.
Pumpkin Bread Pudding
Pumpkin Bread Pudding
Rated 5.0 stars by 1 users
Category
Breakfast
Author:
Tasha Pennington
Servings
5
Prep Time
40 minutes
Cook Time
15 minutes
Fall weather calls for warm and comforting pumpkin bread pudding! We used Real Phat Foods Keto pumpkin bread to make this guilt free low carb dessert or grain free brunch easy for a holiday or any day.
Ingredients
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3 small loaves Real Phat Foods Pumpkin Bread, cubed 1 inch
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1/2 cup granulated sweetener of choice (we used Lakanto's Golden Monk Fruit Sweetener)
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2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/2 tsp ground ginger
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1/8 tsp ground cloves
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1/4 tsp salt
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1 1/4 c heavy whipping cream or coconut milk
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3 large eggs
Directions
Preheat oven to 350°F with rack in middle
Whisk together heavy whipping cream, sweetener, eggs, salt, and spices in a bowl. Add cubed pumpkin bread and gently toss to coat.
Pour in to a greased 8-inch square baking dish and bake until custard is set, 30 to 35 minutes. Alternatively cover and let sit overnight and then follow baking instructions when you're ready to eat. Enjoy!