Low-Carb Bread Pudding with Orange Zest & Pecans

A rich cinnamon-spiced egg custard is poured over slices of Sola White 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 Sola Salted Caramel ice cream, or whipped cream.

Makes: 10 servings
Prep time: 15 minutes
Cooking time: 50 minutes

 

Bread Layers

14 slices Sola White Wheat Bread

½ stick (55 g) unsalted butter, melted

4 tablespoons Sola sweetener

3 tablespoons chopped pecans

Zest of 1 orange

 

Custard

2 cups (480 ml) heavy cream

½ cup (120 ml) whole milk

4 free-range eggs

½ cup (95 g) Sola sweetener

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

Directions

1. 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.
2. Arrange the remaining bread on top of the first layer, and sprinkle over the remaining melted butter, Sola sweetener, pecans, and orange zest.
3. 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.
4. 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 Sola Salted Caramel ice cream or whipped cream.

Chef’s Tip

For a plain bread pudding, simply omit the orange zest and chopped pecans.