Low-Carb Bread Pudding with Orange Zest & PecansA 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.
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 10 servings
Prep time: 15 minutes
Cooking time: 50 minutes
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
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
- 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 Sola Salted Caramel ice cream or whipped cream.
For a plain bread pudding, simply omit the orange zest and chopped pecans.