Pumpkin Bread Pudding

Look no further folks – this is THE Cadillac of Keto Thanksgiving desserts. If you are a bread pudding lover like me, then you've reached the holy grail. Once I perfected my Keto Bread Roll recipe, the keto dessert possibilities just opened up—and well, since Thanksgiving is just around the corner, I decided this would be the first of many keto bread puddings I will be making.

Top this baby with vanilla ice cream (We love Rebel in our home) and my Keto Caramel and you have a winner. I guarantee even the non-keto eaters at your Thanksgiving table will start considering a keto lifestyle with this dessert! LOL 

We hope you try this recipe and love it as much as we do.

Ingredients:
1 pound Keto bread (See my Keto Bread Roll recipe. You will need to make 2 batches make a 9x9 dish)
4-8 oz Keto Carmel (See my Keto Caramel recipe here)
1/4 cup pecans, chopped (optional)
Keto Pumpkin Pudding Filling:
1 cup heavy whipping cream
1 cup half and half (or do 2 cups of heavy whipping cream)
1  15-oz can pumpkin puree
1 cup allulose sweetener (I recommend this one)
4 large eggs, room temperature
4 tablespoons grass-fed butter, melted
2 teaspoons vanilla
1 tablespoon pumpkin spice

Directions:

1. You will need 1 pound (or 1 loaf of day old bread). I highly suggest using my Keto Bread Roll recipe because they do a good job standing up to the mixture without getting soggy and gross. I mean who wants soggy bread pudding? 
2. Spray or butter a 9x9 inch ceramic baking dish with coconut oil to prevent sticky. I like to use Ghee for its versatility and high smoke point for baking. 
3. Tear the bread (or cut the rolls) into small, bite-sized pieces and place it in the butter baking dish.
4. Preheat the over to 350°.
5. Mix all the pumpkin pudding filling together in a large bowl. Once fully mixed, slowly pour the mixture over the bread pieces.
6. With a spatula, gently move the bread around so the filling can get in the crevices and in between most of the pieces.  (NOTE: depending on your bread, you may not need to use all the filling. Eye-ball it and fill your baking dish just so you can see the tops of your bread pieces. You want some part of the bread to not be coated with the filling so it can brown and crisp in the oven.) 
7. Sprinkle the top with your chopped pecans.
8. Bake in the oven for 30-40 minutes, until the center is no longer jiggly. Its ok that your edges and the tops of your bread brown—the variance in texture make is great!
9. Let the bread pudding cool for at least 10 minutes.
10. While cooling, warm up your Keto Caramel (if you've made it ahead of time. See the recipe for warming instructions as it can be temperamental)
11. Plate your Keto bread pudding and drizzle your caramel over the top (be generous). Serve it warm. Enjoy!