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Low Carb Pumpkin Bread Pudding

Serving Size

8 servings

Prep Time

55 minutes

Craving something sweet but have your feet firmly on the low carb launch pad? We got you. This recipe for Low Carb Pumpkin Bread Pudding is not only seasonal (pumpkins, are we right?), but offers a sweetly low and even ride along the glycemic index.

Ingredients

Directions

  1. Pre-heat your oven to 350°F.
  2. Cut the Carbonaut bread slices into cubes and spread them out on a baking sheet.
  3. Toast the bread cubes in the oven for about 10 minutes, or until they are slightly crispy.
  4. Remove from the oven and set aside.
  5. In a large mixing bowl, whisk together the pumpkin puree, eggs, almond milk, coconut cream, maple syrup, sweetener, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
  6. Add the toasted bread cubes to the pumpkin mixture, stirring to coat the bread evenly.
  7. Let it sit for about 10 minutes to allow the bread to absorb the mixture.
  8. Transfer the bread and pumpkin mixture to a greased 9x9-inch baking dish. Sprinkle the chopped pecans on top, if using.
  9. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
  10. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the pudding is set.
  11. Remove from oven and let sit for 5 minutes.
  12. Use a ladle to serve in bowls and add a dollop of coconut whipped cream if desired.

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