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Low Carb Pumpkin Bread Pudding

Low Carb Pumpkin Bread Pudding

  • July 22, 2014
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Meal Type: Dessert


Easy and oh so delicious... this is a low carb pumpkin dessert that kicks it up a notch!


4 Large Eggs
6 Slice(s) 6 Slice(s) Carb Counter's ™ Easy One Step Homemade White Bread Mix
3/4 cups - Water
3/4 cups Cream
4 tablespoons - Butter, softened
1 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
2 teaspoons - Vanilla Extract
2 teaspoons - Pumpkin Pie Spice
3/4 cups - Canned Pumpkin - like Libby's Pure Pumpkin


Whisk together eggs,water,cream and Spoonful™ sweetener. Add vanilla, spices and pumpkin; stir and set aside. Cut the Bistro Bread loaf in half. Slice off 6 long pieces about 1/2"thick and cut them in half. Spread top of each slice of bread with generous amount of butter. Fan the bread pieces around each other in a 9" round baking dish or pie pan, overlapping the pieces in one layer. Spoon or pour the egg mixture over the buttered bread, and let stand 30 minutes. Preheat oven to 400 degrees. Bake until puffed and golden brown, and pudding has set -about 20-25 minutes. Serve warm or refrigerate leftovers and reheat/ If desired sprinkle top with additional Spoonful™ sweetener. Makes 6 servings. 4 net carbs per serving.

Note: If desired use a couple tablespoons of sugar-free flavored syrup in place of vanilla.

* Reduced Fat Variation: - Light butter or butter flavored spread may be used in place of butter

- Egg Beater Type Product maybe used in place of whole eggs

- Fat Free Sour Cream may be used in place of heavy cream

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