Servings: 8 · Prep Time: 30 mins · Cooking Time: 30 mins
Total Time: 60 mins
Desserts | Low Carb
Total comfort food in a bowl. Sometimes you just need to make a couple of small adaptations to make for the most amazing dessert. This is just that! I used a low cab bread from the supermarket- of which there are becoming more and more. I use blueberries instead of raisins as they are so low in carbs. Homemade custard and a granulated brown sweetener. Can people tell the difference? Unlikely!
Ingredients bread and butter pudding
- low carb bread (20 slices, crusts removed)
- butter (30g)
- granulated sweetener (20g)
- blueberries (150g)
- ground cinnamon (2 tsp)
- ground nutmeg (1 tsp)
- double cream (150ml)
- full fat milk (50ml)
- egg yolks (2 large)
- vanilla essence (1 tsp)
- powdered sweetener (1.5tsp)
Get a baking dish to serve. It will need to be oven proof.
Cut the crusts off all the bread and butter one side.
Cut them in to triangle shapes down the diagonal.
Put the bread buttered side up along one layer of your baking dish.
Add a sprinkle of nutmeg, cinnamon and some blueberries.
Repeat the process for another layer of bread, nutmeg, cinnamon and blueberries. Then repeat one more time. Finish off with another couple of slices of bread to the top and sprinkle with the golden brown granulated sweetener.
Pop cream in a pan over low heat. Add in the whisked egg yolks, milk, vanilla and little by little, the sweetener. Have a taste until you are happy with how sweet it is. Everyone is different so please do not add it all at once, as you might find it too sweet. If it isn't sweet enough then please carefully add some more.
Warm slowly and continue to mix until desired temperature and thickness.
Pour straight over the bread mix and leave to stand for 30 minutes.
Preheat oven before use to 180C.
Method baking bread and butter pudding
Pop the pudding in to the oven and bake for 30minutes until a firm, golden, crunchy top.
Carefully remove from the oven and leave to stand for 10 minutes before serving.