Pumpkin Bread Pudding will likely be one of the best things you bake this fall! Yes it’s just that good and much better for you! It’s rich, creamy and delicious in every way. This low carb bread pudding is made with Real Phat Foods Almond Flour bread so it's full of healthy fats, low in carbohydrates, and perfect for those on a keto diet or just living the healthy life. This recipe is grain-free, gluten-free, contains no added sugar, and can be made dairy-free. All the indulgence, none of the guilt.
It's so quick and easy to throw together! Make it ahead of time and pop in the oven the day of for a tasty treat.
Pumpkin Bread Pudding
breakfast / dessert
5 cups cubed (1-inch) Real Phat Foods Grain Free Bread
1 tbsp butter
1/2 cup granulated sweetener of choice (we used Lakanto's Golden Monk Fruit Sweetener)
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp salt
1 1/4 c heavy whipping cream or coconut milk*
3/4 c canned solid-packed pumpkin
2 large eggs plus 1 yolk
Preheat oven to 350°F with rack in middle
Whisk together heavy whipping cream, pumpkin, sweetener, eggs, yolk, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an 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.
* For paleo and dairy free version, swap coconut milk for heavy whipping cream and use olive oil to coat bread pieces instead of butter.