When you’re living low carb, there comes a point when you miss certain things. For me, this certain thing is BREAD.
I can do without pasta and sugar, but I was one of those people who indulged in a bagel with cream cheese or a hot crusty loaf of sourdough bread with heaps of butter on it. Most pre-packaged low carb bread out there is simply unpalatable or full of disgusting ingredients. When I stumbled on these bagels in my local grocery ( you can order them online right HERE) , I quickly scanned the ingredients (all checked out good), then brought them home expecting cardboard, but was pleasantly surprised to taste a very nice flavor and texture.
I have eaten my share of sandwiches and schmear on these baked treats, but with Valentines day coming up I knew I needed to try and make a version one of my husband’s favorite desserts: bread pudding!
This is a sugar free, low carb dessert— so here we go…
What you will need
For the bread pudding
3 Western Bagel Perfect 10 Bagels split in half.
3 T. of melted coconut oil
4 eggs, beaten
2 cups of unsweetened almond or coconut milk– could sub. w/ Heavy Cream
1/4 cup of Erythritol or Swerve
1 t. Vanilla extract
1 t. cinnamon
1/4 cup of unsweetened coconut flakes
For the Sauce
1/2 cup of Erythritol or Swerve
1/2 cup of butter or coconut oil, melted
1 beaten egg
2 t. Vanilla extract
6 large fresh strawberries + 2 T. water, pureed
How to Make it
Preheat oven to 350 degrees
(this can be done ahead of time) First, cube bagels in 1/4 inch squares and spread over a baking sheet. Bake for 15 minutes, or until dry and crusty–like the feel of a crouton. Do not add salt, oil or anything–bagel pieces should be naked. Remove from oven and cool.
Keep oven at 350 degrees
In a medium bowl beat together eggs, milk, vanilla, cinnamon and melted coconut oil.
Arrange dried bagel cubes in a 8 X 11 baking dish. Pour the melted coconut oil, and the egg mixture over the cubes, being sure to push the cubes down so they can soak up the custard mixture. Sprinkle coconut flakes over the top. Place in oven and bake for 40-45 minutes.
While the pudding bakes, prepare the sauce.
In a small bowl, melt the butter and cool. Add the egg to the melted butter and beat. Wash and prepare strawberries, place in a blender with 2 T. of water and blend until fully pureed. In a small sauce pan on the stove over medium heat add egg mixture and vanilla, stirring constantly until Erythritol is fully dissolved. Then, add the strawberry puree, bring it all to a gentle boil, and remove from heat.
Can be served warm or cold.
- For The Pudding-
- 3 Western Bagel Perfect 10 Bagels split in half.
- 3 T. of melted coconut oil
- 4 eggs beaten
- 2 cups of unsweetened almond or coconut milk– could sub. w/ Heavy Cream
- 1/4 cup of Erythritol or Swerve
- 1 t. Vanilla extract
- 1 t. cinnamon
- 1/4 cup of unsweetened coconut flakes
- For the Sauce-
- 1/2 cup of Erythritol or Swerve
- 1/2 cup of butter or coconut oil melted
- 1 beaten egg
- 2 t. Vanilla extract
- 6 large fresh strawberries + 2 T. water- pureed
- Keep oven at 350 degrees
- In a medium bowl beat together eggs, milk, vanilla, cinnamon and melted coconut oil.
- Arrange dried bagel cubes in a 8 X 11 baking dish. Pour the egg mixture over the cubes, being sure to push the cubes down–soaking up the custard mixture. Sprinkle coconut flakes over the top. Place in oven and bake for 40-45 minutes.
- While the pudding bakes, prepare the sauce
- In a small bowl melt the butter and cool. Add the egg to the melted butter and beat. Wash and prepare strawberries, place in a blender with 2 T. of water and blend until fully pureed. Put a small sauce on stove over medium heat. Add egg mixture, add vanilla, stirring constantly until Erythritol is fully dissolved. Finally, add strawberry puree, bring to a gentle boil and remove from heat. Serve warm or cold.
A perfect Low Carb Valentines day Dessert.
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