Dump and Stir Bread Pudding
A great way to use up old, dry bread, this bread pudding recipe is comforting and filling. THM:E, Low-fat, Sugar free
Serves: 8
  • 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)
  1. 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.
  2. 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).
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/