Pudding
- 8 Oz. Stale Carbalose Large Bread Cubes (About 5½-6 Cups)
- 3 Eggs
- 2 C Heavy Cream
- 1 T Vanilla Extract
- ½ C Just Like Sugar or Just Like Sugar Brown***
- ¼ C Melted Butter
- 8 Drops Liquid Sucralose***
Vanilla Cream Drizzle
- 1 C Heavy Cream
- 12 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
- ⅛ t Each Xanthan Gum & Guar Gum (I just keep mine mixed 50-50)
- ¼ t Vanilla Extract
- 2 T Cold Butter
Pudding
- Leave cubed bread on the counter in a bowl overnight and when you walk by, toss it.
- Preheat the oven to 325°.
- Butter an 8” glass baking dish.
- Whisk eggs & Just Like Sugar in a medium bowl, whisk in heavy cream, add the melted butter & Sucralose and whisk one more time.
- Pour the liquids over the bread cubes, mix gently, let sit for 15 minutes and mix again.
- Put in baking dish on a sheet pan, and bake for 35-40 minutes. Baking time varies based on staleness of bread. It’s done when the middle is slightly puffy and the eggs are just cooked.
- Divide into 16 portions,serve warm, and drizzle with vanilla cream.
- Refrigerate leftover pudding.
Vanilla Cream Drizzle
- Whisk and begin heating heavy cream, sweetener and both gums and cook very slowly, whisking occasionally until reduced and thickened. This should take about 12-13 minutes or so.
- Remove from heat, add vanilla, and beat in butter 1 T at a time.
- This is essentially now a sweetened condensed milk and may be used as such in other recipes. Taste it-you’ll see.
- Nutritionals-Pudding
- 12 ¾ Cup Servings
- 260 Calories, 4.9g Protein, 24.1g Fat, 5.1g Carbs, 3.0g Fiber, 2.1g Net Carbs
- 8 1 Cup Servings
- 390 Calories, 7.3g Protein 36.1g Fat, 7.7g Carbs, 4.5g Fiber, 3.2g Net Carbs
- Nutritionals-Drizzle
- 1 T 16 Servings
- 64 Calories, .3g Protein, .4g Carbs, 0g Fiber, .4g Net Carbs
Notes
- Be careful with the drizzle because it is easy, easy, easy to eat, eat, eat…with a spoon. This stuff is good on a brick.