Whisk together all the ingredients except for the glucomannan and bread. Sprinkle in the glucomannan while whisking so it doesn't clump. Add the bread and stir to coat. Pour the mixture into a greased pie plate (use a deep one) and bake at 350 degrees F for 30-35 minutes or until set and not mushy in the middle. Let the bread pudding sit for 15 minutes before serving. Yields 8 servings.
I like to serve this with almond milk, a squirt of Reddi-Whip, and sugar free syrup (or a drizzle of maple syrup for a little extra indulgence).
Notes
Serve with fat-free Reddi-Whip and sugar-free maple syrup, if desired.
Recipe by Briana Thomas at https://www.briana-thomas.com/dump-and-stir-bread-pudding-e/