Dessert

Bread Pudding with Orange Zest & Pecans

A rich cinnamon-spiced egg custard is poured over slices of Sola Golden Wheat bread, layered with orange zest, chopped pecans, and a sprinkle of Sola sweetener, and baked to golden-brown perfection. This bread pudding is amazing with ice cream or whipped cream.

Ingredients

Bread Layers

14 slices Sola Golden Wheat bread

½ stick unsalted butter, melted

4 tablespoons of your preferred sugar alternative

3 tablespoons chopped pecans

Zest of 1 orange

Custard

2 cups heavy cream

½ cup whole milk

4 free-range eggs

½ cup of your favorite sugar alternative

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

Directions:

Preheat the oven to 350F. Cut each slice of bread in half diagonally and arrange half the slices in the bottom of an 8 x 8-inch, square baking dish. Sprinkle over ½ of the melted butter, then ½ of Sola sweetener, the chopped pecans, and orange zest.
Arrange the remaining bread on top of the first layer, and sprinkle over the remaining melted butter, Sola sweetener, pecans, and orange zest.
To make the custard, simply whisk all ingredients together, then pour over the bread. Press the bread down to make sure it is fully soaked in the custard.
Place the bread pudding into the oven and bake for 50 minutes until golden-brown and the egg custard mixture is fully set. Serve warm with ice cream or whipped cream.