Enjoy the tropical flavor of pineapple and the rich decadence of bread pudding without all of the carbs and sugar!
Exploring the world of keto cooking and baking necessitates the exploration of extracts and alternative textures. At some point in my childhood (probably around age 12), I got very into making desserts for our family parties. One of my favorites was Grammie’s recipe for Pineapple Casserole. We’re not from the south, so there’s no cheese involved in this dish, just a lot of sugar, bread, and pineapple in heavy syrup. Yeah, it’s not exactly low sugar or low carb. Well, I’ve been wanting to figure out a keto friendly version for quite some time. As with just about all substitutions, I’m not going to tell you that the chayote squash I use tastes like pineapple. However, I will tell you that it adds a nice textural contrast to the bread pudding and the pineapple extract handles the pineapple flavor part of things.
What You Need to Make Keto Pineapple Bread Pudding
Equipment
- Cutting Board
- Chef’s Knife
- Bread Knife
- Rimmed Baking Sheet
- Heavy Duty Aluminum Foil
- Small Sauté Pan – For cooking the chayote squash
- Rubber Scraper – Or other utensil for stirring
- Measuring Cups
- Measuring Spoons
- Stand Mixer or Large Mixing Bowl with Hand Mixer
- 9 x 13 inch Casserole Dish
- Nonstick Cooking Spray
Ingredients
- Dried Keto Bread Cubes – Directions for how to make them are in the recipe. You can either make them as part of this recipe or make them ahead of time and store them in a zip top bag on the counter. See the Recipe Notes below if you’d prefer a non-store bought alternative.
- Unsalted Butter – You’ll use some of the butter for cooking the chayote squash and the rest in the bread pudding mixture.
- Chayote Squash – This squash makes a common appearance in keto baking, usually in place of apples. It has the texture of apples and minimal flavor of its own.
- Allulose – Used in cooking the chayote squash.
- Eggs – I use Jumbo eggs.
- Heavy Cream
- Granulated Erythritol
- Swerve Brown – You can also use another Brown Erythritol of your choice, like Sukrin Gold or So Nourished Gold.
- Pineapple Extract – I order my pineapple extract online.
- Vanilla Extract
Getting Started with Making Keto Pineapple Bread Pudding
Drying out the Keto Bread Cubes
As with just about all of my bread puddings, stuffings, and stratas, we’ll start by drying out the Keto Bread Cubes. To do so, I take 12 ounces of Keto Bread and slice it into cubes–16 cubes per slice. For me, 12 ounces usually comes to about 12 slices. I would also note that this weight is measured before drying them out. You’ll want to set the oven to 250°F. I place them in the oven for 20 minutes, take them out to toss, and then put them back in the oven for another 20 minutes.
After that, you can just set them aside or store them in a zip top bag on the counter until you’re ready to use them. Sometimes, I like to just make a bunch of keto bread cubes in advance to have on hand.
Cooking the Chayote Squash
Because we need to give the chayote squash a head start on cooking and to infuse some sweetness, we’ll do a quick cook on them before adding them into the batter.
First we’ll peel and dice the chayote squash. The peel is easy to remove just like you would the skin of an apple.
You’ll heat a tablespoon of Unsalted Butter in a small to medium sauté pan over medium high heat. Once it’s melted, you can add in the cup of diced Chayote Squash and sprinkle it with ¼ cup of Allulose. We want to sauté the pieces until they are just softened. Then you can remove them from the heat and set them aside while we combine the rest.
Assembling the Keto Pineapple Bread Pudding
To prepare the Keto Pineapple Bread Pudding mixture, you’ll use either a stand mixer or hand mixer to blend 6 Eggs (jumbo), 2 cups of Heavy Cream, 1 cup of Granulated Erythritol, 1 cup of Swerve Brown (or another brown sugar substitute of your choice), 2 tablespoons of Unsalted Butter (melted), 2 teaspoons of Pineapple Extract, and 1 teaspoon of Vanilla Extract. You’ll want to mix everything until you have a smooth batter.
Then you’ll fold in 1 cup of the diced and cooked Chayote Squash and the dried Keto Bread Cubes. (Remember, it was 12 ounces before drying; it’ll weigh in around 8 ounces after drying.)
Once done, you’ll liberally grease a 9×13-inch casserole dish with nonstick cooking spray and pour in the mixture. Then you will stash it in the refrigerator for 8 hours or overnight.
Baking the Keto Pineapple Bread Pudding
To give the dish a little time to warm up, you should take the casserole dish out of the refrigerator 30 minutes before you want to bake it and preheat the oven to 325°F. While everything is warming up, I want you to use a large spoon and give the mixture a good stir.
You will bake Keto Pineapple Bread Pudding for 1 hour, starting with it uncovered. You should check it after about 40 minutes and add an aluminum foil covering if it is browned. When it is done, a toothpick inserted in the center will come out clean.
This dish is intended to be served warm or at room temperature. However, if I have leftovers, I sometimes just eat them cold from the fridge and am quite happy with them.
Related Recipes
Are you looking for another sweet bread pudding recipe? If so, you might be interested in one of these:
- Keto French Toast Casserole
- Keto Pistachio Bread Pudding
- Low Carb Pumpkin Bread Pudding
- Keto Bourbon Bread Pudding with Bourbon Caramel Sauce
If you want something more on the savory side, you should check out these recipes:
- Keto Spinach and Artichoke Casserole
- Keto Caprese Stuffing
- Keto Kentucky Hot Brown Casserole
- Keto Chicken, Ham, and Cheese Stuffing
- Keto Florentine Breakfast Strata
- Keto Ham and Cheese Breakfast Strata
- Reuben Raclette Casserole
Keto Pineapple Bread Pudding
Ingredients
For the Keto Bread Cubes:
- 12 ounces Keto Bread Cubed and Dried
For the Cooked Chayote Squash Chunks:
- 1 cups Chayote Squash Diced and cooked
- 1 tablespoon Unsalted Butter
- ¼ cup Allulose
For the Pineapple Bread Pudding
- 6 Eggs I use Jumbo Eggs
- 2 cups Heavy Cream
- 1 cup Granulated Erythritol
- 1 cup Swerve Brown Or other brown sugar substitute
- 2 tablespoons Unsalted Butter Melted
- 2 teaspoons Pineapple Extract
- 1 teaspoon Vanilla Extract
- 1 cup Chayote Squash Diced and cooked as noted above
- 12 ounces Keto Bread Cubes as noted above
Instructions
For the Keto Bread Cubes (See Recipe Notes for Alternative):
- Preheat the oven to 250°F and line a rimmed baking sheet with aluminum foil. Cut 12 ounces Keto Bread into cubes. For me, this is usually 12 slices of keto bread. Place the cubes on the rimmed baking sheet, toast in the oven for 20 minutes, toss, and then toast them for 20 more minutes. Set them aside.12 ounces Keto Bread
Cooking the Chayote Squash:
- Peel and dice 1 cups Chayote Squash.1 cups Chayote Squash
- Melt 1 tablespoon Unsalted Butter in a small to medium sauté pan over medium high heat.1 tablespoon Unsalted Butter
- Add in the diced Chayote Squash and sprinkle it with 1/4 cup Allulose.1/4 cup Allulose, 1 cups Chayote Squash
- Sauté the pieces until they are just softened. Remove from the heat and set them aside while we combine the rest.
Making the Pineapple Bread Pudding:
- Using a stand mixer or large bowl and hand mixer, beat 6 Eggs (jumbo), 2 cups Heavy Cream, 1 cup Granulated Erythritol, 1 cup Swerve Brown (or another brown sugar substitute of your choice), 2 tablespoons Unsalted Butter (melted), 2 teaspoons Pineapple Extract, and 1 teaspoon Vanilla Extract. Mix until smooth.6 Eggs, 2 cups Heavy Cream, 1 cup Granulated Erythritol, 1 cup Swerve Brown, 2 tablespoons Unsalted Butter, 2 teaspoons Pineapple Extract, 1 teaspoon Vanilla Extract
- Fold in the diced and cooked Chayote Squash and the dried Keto Bread Cubes. (Remember, it was 12 ounces before drying; it’ll weigh in around 8 ounces after drying.)12 ounces Keto Bread Cubes, 1 cup Chayote Squash
- Liberally grease a 9×13-inch casserole dish with nonstick cooking spray and pour in the mixture. Refrigerate for 8 hours or overnight.
- Take the casserole dish out of the refrigerator 30 minutes before you want to bake it and preheat the oven to 325°F. While everything is warming up, use a large spoon and give the mixture a good stir.
- Bake for 1 hour, starting with it uncovered. Check it after 40 minutes and add an aluminum foil covering if it is browned. When it is done, a toothpick inserted in the center will come out clean.
- Serve warm or at room temperature. Store leftovers in the fridge.
Equipment
- Bread Knife
- Heavy Duty Aluminum Foil
- Small Sauté Pan For cooking the chayote squash
- Rubber Scraper Or other utensil for stirring
- Measuring Cups
- Measuring Spoons
- Stand Mixer Or Large Mixing Bowl with Hand Mixer
- Nonstick Cooking Spray
Notes
- Alternative Keto Bread Cubes
- If you either can’t find or do not want to use store bought keto bread for your Keto Bread Cubes, I suggest making a double recipe of the Keto Bread in this Pumpkin French Toast Sticks Recipe from All Day I Dream About Food.
- Once it’s baked, allow it to cool, cube it, and then dry it in the oven on a rimmed baking sheet like you would for the store bought keto bread.
For this bread pudding, I would double the Keto Bread amount from this recipe. - https://alldayidreamaboutfood.com/keto-french-toast-sticks/#recipe
- Once it’s baked, allow it to cool, cube it, and then dry it in the oven on a rimmed baking sheet like you would for the store bought keto bread.
- If you either can’t find or do not want to use store bought keto bread for your Keto Bread Cubes, I suggest making a double recipe of the Keto Bread in this Pumpkin French Toast Sticks Recipe from All Day I Dream About Food.
- Carb Calculation
- Total Carbs: 49 grams (per serving)
- Minus Carbs from Sugar Alcohols: 37.5 grams (per serving)
- Minus Dietary Fiber: 9 grams (per serving)
- Net Carbs = 2.5 grams (per serving)
- Total Carbs: 49 grams (per serving)
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