Chocolate Bread Pudding With Spiced Cream

Thought you’d never be able to have bread pudding again? Good news, you thought wrong! Try out this delicious recipe for chocolate bread pudding with spiced cream and let us know what you think!

1 teaspoon unsalted butter
4 large eggs
1 cup sugar free chocolate
1 cup Splenda
3 tablespoons Brown Sugar Twin
1 cup heavy cream
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 teaspoon pure sugarfree vanilla extract
1/4 cup diet Orange Soda
1 cup half-and-half
8-10 slices day-old low-carb bread
1 cup sugar free chocolate chips
Spiced Cream (recipe below)


Preheat the oven to 350°F. Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4-inch) loaf pan with butter, margerine, or non-stick spray.

Crush nutmeg, and melt sugarfree chocolate. Slice low-carb bread into small cubes, making about 4 cups. Whip eggs, sweeteners, cinnamon, nutmeg, vanilla, melted chocolate, and diet Orange Soda together in a large bowl until smooth. Mix in half-and-half, heavy cream, and low carb bread cubes . Stir occasionally, allowing mixture sit for about 15 minutes.

Pour half of the mixture into the prepared pan. Sprinkle the unmelted chocolate chips over the top, and pour on remaining bread mixture. Bake until the pudding is set in the center, about an hour minutes. Cool for 5 minutes.

Cut the pudding into fairly thin slices. Top with spiced cream.

Makes 10 servings; 8.9 grams net carbohydrate per serving.

Spiced Cream:

4 cups heavy cream
1/4 teaspoon ground nutmeg
1/3 cup granulated Splenda
1/2 teaspoon ground cinnamon
Blend the cream with an electric mixer on high in a large bowl for about 2 minutes. Add all other ingredients and blend again until the mixture thickens and forms tough peaks for another couple of minutes.

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