Old Fashioned Bread Pudding
Real vanilla bean adds a sweet perfume and other flavor nuances that vanilla extract does not.
6 large eggs
1/2 cup granular
1 cup heavy cream
1 cup water
1 vanilla bean, split and scraped
1 3-inch long cinnamon stick
8 slices Atkins Bakery Ready-To-Eat Country White Bread, cut into 1/2" cubes
Preheat oven to 350 degrees. Generously butter a 9 x 9 baking pan; set aside.
In a large bowl, whisk together eggs and sugar substitute. 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.
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. Bake until set, about 55 minutes. Let cool for 15 minutes before cutting. Serve warm or chilled.
You can use 1 tablespoon vanilla extract in a pinch. Makes six servings. Prep time: 10 minutes. Bake/Cook time: 1 hour. Chill time: 30 minutes.
Nutritional values per serving: 14.5g carbohydrates (8g net carbs), 6.5g fiber, 16.5g protein, 21.5g fat and 315 calories.