Description
This Sugar-Free Bread Pudding is a warm, comforting dessert with a soft custardy center and golden top. Made with day-old sugar-free or lower-sugar bread, eggs, milk, cream, vanilla, cinnamon, and sugar-free sweeteners, it delivers classic bread pudding flavor without regular sugar. Serve it warm with optional sugar-free vanilla sauce or whipped cream for an extra-indulgent finish.
Ingredients
Scale
For the Bread Pudding
- 6 cups day-old sugar-free or lower-sugar bread, cubed
- 3 cups milk or unsweetened almond milk
- 4 large eggs
- 1/2 cup granulated sugar-free sweetener
- 1/4 cup powdered sugar-free sweetener
- 1/2 cup heavy whipping cream
- 2 tablespoons butter, melted
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins, optional
For the Optional Sugar-Free Vanilla Sauce
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar-free sweetener
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- Place the cubed day-old bread in the prepared baking dish. Sprinkle the raisins evenly over the bread if using.
- In a large bowl, whisk together the milk, eggs, granulated sweetener, powdered sweetener, heavy whipping cream, melted butter, vanilla extract, cinnamon, and salt.
- Pour the custard evenly over the bread cubes.
- Gently press the bread down into the custard to help it absorb the liquid.
- Let the bread pudding stand for 10 to 15 minutes so the bread can soak up the custard.
- Bake for 40 to 50 minutes, or until the center is set and the top is golden. If the top browns too quickly, loosely tent the dish with foil.
- Remove from the oven and let cool slightly before serving.
- To make the optional vanilla sauce, whisk the heavy whipping cream, powdered sugar-free sweetener, and vanilla extract together until smooth.
- Serve the bread pudding warm with the optional sugar-free vanilla sauce or sugar-free whipped cream.
Notes
- Use day-old bread for the best texture. Fresh bread can become overly soft and soggy.
- Allow the bread to soak for 10 to 15 minutes before baking for an evenly distributed custard.
- If the top browns too quickly, loosely cover the dish with foil.
- Avoid overbaking, as this can make the bread pudding dry.
- For extra flavor, add 1/4 teaspoon ground nutmeg.
- Add 1/4 cup sugar-free dark chocolate chips or chopped pecans for a variation.
- For a dairy-free version, use unsweetened almond milk, dairy-free butter, and a suitable dairy-free cream alternative.
- Store covered in the refrigerator for up to 4 days. Reheat gently before serving.
- The baked bread pudding can be frozen for up to 2 months. Thaw in the refrigerator and reheat before serving.
- Nutrition is approximate and will vary depending on the bread, sweetener, milk, cream, and other brands used.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Fat: 9g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
Keywords: Sugar-Free Bread Pudding