Cake Batter Bread Pudding
Author: 
Prep time: 
Cook time: 
Total time: 
Yield: 8 servings
 
Ingredients
  • - 1¼ cups white whole wheat flour OR ¾ cup almond meal plus ¾ cup coconut flour
  • - ¾ cup erythritol or sugar
  • - 1 teaspoon baking soda
  • - ½ teaspoon salt
  • - 1 cup almond milk
  • - 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • - ⅓ cup applesauce
  • - 1 teaspoon distilled white or apple cider vinegar
  • - 4 cups toasted bread cubes (use low carb/gluten free bread based on your preferences)
  • - 2 tablespoons sprinkles (leave out for a sugar free/paleo version)
Instructions
  1. Preheat oven to 350°F. Grease an 8x8 baking dish and set aside.
  2. In a large bowl, combine the flour, erythritol or sugar, baking soda, and salt. Add in the almond milk, vanilla extract, almond extract, applesauce, and vinegar and stir until completely incorporated. Gently fold in the bread crumbs, then stir in the sprinkles.
  3. Spread into the prepared baking dish and bake in the oven at 350°F for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool before cutting into 8 pieces. Devour.
Notes
Nutritional information calculated with erythritol and 45 calorie/slice bread.
Nutrition Information
Serving size: ⅛ recipe Calories: 105
Recipe by Foodie Fiasco at https://www.foodiefiasco.com/cake-batter-bread-pudding/