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First published 3/15/14; recipe updated 3/14/16
I had some friends over, and we decided to do some experimenting. Rather, *I* decided to do some experimenting and they just stood and laughed at my style of cooking… Actually, Stephanie ran the camera, and Katy wrote down the recipe.
I think this recipe tastes pretty good-considering what it looked like before it was baked. And considering the fact that I’m not really a huge bread pudding fan. And even my mom liked it, which says quite a lot.
So why the name? Because that’s literally what I did: dumped in what I thought sounded good, stirred it together, and plopped it in a pan. A huge soggy mess that somehow transformed itself into a crusty-topped dessert.
For a fun variation you can add sliced peaches and some Greek yogurt:
You can pin this recipe here.
You can find this recipe in my cookbook, Necessary Food.
- 1 cup unsweetened almond milk
- ¾ cup egg whites
- ¼ cup half and half
- ⅓ cup unsweetened dried cranberries
- 2 tsp. cinnamon
- 1½ tsp. baking powder
- ½ tsp. vanilla extract
- ½ tsp. butter flavoring
- ¼-1/2 tsp. rum flavoring (start with ¼ and add more if you like; brands tend to vary in strength)
- ¼ tsp. nutmeg
- ⅛ tsp. THM Pure Stevia Extract Powder (or more, to taste, especially if you're not going to top it with anything)
- ⅛ tsp. salt
- ¼ tsp. glucomannan
- 4 cups of cubed bread (approved on the THM plan, such as my Homemade Bread recipe)
- 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).
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Briana, this looks amazing! One of my favorite desserts at a national BBQ chain, Famous Dave’s is their bread pudding and it has a warm praline sauce. I’ve found the copycat recipe online for it and it says to use cinnamon egg bread. I wonder how I could adapt your recipe above for this? I did find a THM on-plan praline sauce so I’m heading in the right direction. Thanks!
I’m not familiar with the bead pudding you mentioned, Dana, so I’m not sure how close this one would be. You’re welcome to experiment with it! Keep in mind that most THM praline sauces are going to be S recipes since they’ll take butter and cream, so using that with this recipe that uses THM E sprouted or fermented bread will give you a crossover.
If I were you, I would make a THM S or FP bread recipe (like my basic bread recipe here >> https://www.briana-thomas.com/brianas-basic-bread/) and use it in a low-carb bread pudding recipe, adapting the flavors to match what you’re looking for. You could use this recipe as something to go off of: https://alldayidreamaboutfood.com/thai-coconut-bread-pudding-with-vanilla-cardamom-cream-low-carb-and-gluten-free/
You may want to omit some of the spices and add cinnamon, and you could use some half and half/heavy cream/almond milk in place of the coconut milk for a more traditional flavor. Instead of the cream topping you could use your praline sauce. I hope this gives you some ideas!
Thanks so much!!!
Do you think I could use the Wwbb from THT to make this? What would it be?
I’ve never tried WWBB so I’m not sure, but I’m guessing that would work! It’s probably wetter than the bread I used, so it may not absorb as much liquid, though. If the bread you use is a Fuel Pull, this recipe would be a Fuel Pull as well.
Just found this to save my zucchini bread that didn’t turn out all that great. It’s baking right now and:
It. Smells. Amazing.
I made the chocolate zucchini bread from the new cookbook and left out cocoa and subbed more baking blend (my own blend that works just the same) and had top add more liquid, or so I thought. It was pretty nasty lol. So I dried it out a bit, then found your recipe. I just added more stevia to compensate for the lack of sweetness in my bread. I like things *super* sweet.
I’ll let you know how it turned out.
Sounds like a good save!
printed this recipe to post on fridge. . we’ve been accumulating many ‘ends’ of our sprouted bread and I’ve gotten tired of the family tossing those ends, so now we have a dedicated bag in the freezer just to store the end pieces. when there’s a bunch in there, I plan on making this bread pudding for them as a treat. <3
and may i suggest, make your own vanilla extract? super easy! just buy unflavored vodka. . 45 proof in grocery stores that sell liquor, up to 100 proof in 'real' liquor stores. then go to olive nation or some such website and buy a bunch of vanilla beans (i usually buy 90 proof vodka in a 2 liter bottle) and stuff about 20-25 vanilla beans (i would buy 1/4 pound at a time) and just slice those beans lengthwise and dump into the vodka bottle. give the bottle a little shake every once in a while and in a short while, will have yummy homemade vanilla extract that ends up CHEAPER than imitation! my routine is whenever i open up an aging vanilla extract, i go order more beans, and another 2 liter of vodka, so i always have some waiting and ready to use – so my vanilla extract is super strong and full of those lovely vanilla seeds. you can reuse those vanilla pods and make vanilla 'sugar' or vanilla paste, or even just swish some more vodka around in the bottle after it's empty and get more vanilla seeds to release and use that as a later bottle of vanilla extract! <3
I’ve been wanting to make my own vanilla but haven’t found a good way to get vodka. 😛
i forgot you’re not 21 yet. perhaps your mama would buy it for you. i have a feeling she knows you can be trusted with it. *grin* but soon, very soon, you can buy it yourself. i plan on buying my next order of vanilla beans from olive nation actually – the 1/4 pound option, as i’m running low. .
and it’s FINALLY getting cool here in mornings, and my kids are DAILY asking me to make this for them. . sooooooooo, i have a question – do you make the cubed bread hard/stale/crunchy in oven, or is it just normal bread (well, i buy aldi sprouted, that’s about as normal as i get these days, lol) that you cubed up and dumped together?
we have literally BAGS AND BAGS of ends from all the loaves of bread the kids and spouse have eaten in the last several months kept in freezer and i think these heels would be perfect for this. . .
hope your day is going well!
Well, actually my biggest problem is finding a way to get it without leaving a questionable testimony. 😉 And no, I don’t crisp up the bread before making the bread pudding. Basically any bread will work; I’ve used a few different varieties. I hope it turns out well for you!
I love this for breakfast with syrup! It’s better, and easier than French toast!
I’m glad you like it!
Is there a particular reason why you use imitation vanilla in this and in your butter pecan ice cream recipe? Those are the only two sweet recipes I have read through on your blog so far. I just wondered why you don’t choose pure vanilla extract instead of the imitation.
Because that’s what my mom buys and it’s less expensive. By all means, use pure vanilla extract if you have it-you just won’t need as much, I’m sure.