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Old Fashioned Bread Pudding Recipe


Atkins Old Fashioned Bread Pudding
7.3g
Glucides nets Atkins™
Prep Time:40 Minutes
Style:American
Cook Time:60 Minutes
Phase:Phase 3
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

23.8g

Protein

24.1g

Fat

1.8g

Fiber

344cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 6largeEgg (Whole)
  • 0 1/2cupSucralose Based Sweetener (Sugar Substitute)
  • 1cupHeavy Cream
  • 1cupTap Water
  • 1tspVanilla Extract
  • 1tspCinnamon
  • 8Atkins Low Carb Wheat Bread

DIRECTIONS

Use the Atkins recipe to make Atkins Low Carb Wheat Bread, you will need 8 slices.  If you have a vanilla bean, use the seeds scraped from 1 whole bean. Instead of 1 teaspoon cinnamon substitute 1 3-inch cinnamon stick.
 

  1. Preheat oven to 350°F. Generously butter a 9x9 -inch baking pan; set aside.
  2. In a large bowl, whisk together eggs and sugar substitute.
  3. In a medium saucepan over medium heat, bring cream, water, vanilla and cinnamon to a boil. Slowly whisk hot cream mixture into egg mixture. Add bread and toss well. Let stand 10 minutes, turning occasionally with a rubber spatula.
  4. Transfer pudding mixture into to prepared pan. Place pan in a larger roasting pan, fill the outer pan with enough hot water to come half way up the sides of the pudding pan.
  5. Bake for until set, about 55 minutes. Let cool for 15 minutes before cutting. Serve warm or chilled. Makes 6 servings.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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