As far as desserts go, I’m almost always in the mood for bread pudding of some kind. With Fall underway, this Low Carb Pumpkin Bread Pudding makes the perfect dessert for your fall dinner party. Whether you’re already planning your Friendsgiving or Thanksgiving celebration or just looking to entertain some friends for dinner, you’ve really got to try this one out.
What You Need to Make Low Carb Pumpkin Bread Pudding
Ingredients
For the Bread Pudding:
- Keto Bread Cubes – See my instructions below for cubing and drying the break.
- Eggs – I almost always use jumbo eggs (unless I can’t find them at the grocery store).
- Granulated Erythritol
- Swerve Brown – I’ve been using Swerve Brown lately. However, you could use another brown sugar substitute of your choice, such as Sukrin Gold or Lakanto Golden.
- Unsalted Butter – Normally, I’m all about the salted butter, but in this case, I do recommend using unsalted instead.
- Heavy Cream
- Pumpkin Purée – If you’re looking at pumpkin recipes, I’m sure you’ve seen this warning innumerable times; but it bears repeating. Make sure you’re using pumpkin purée and NOT pumpkin pie filling. The cans look a lot alike. It’s a really easy mistake to make.
- Vanilla Extract – If you wanted to get wild, you could change things up a bit and perhaps use 1.5 teaspoons of vanilla extract and 0.5 teaspoons of apple extract OR maybe 1 teaspoon vanilla extract plus 1 teaspoon caramel extract. (Those combinations are both on my list to try in the future. I’ll report back if and when I do.)
- Pumpkin Pie Spice – I use the premixed pumpkin pie spice from the store. You can make your own if you prefer. That’s what Scar (my other half) does. He likes making his own spice blends for everything. I like the idea but usually don’t want to take the time. *shrug*
- Nutmeg – I strongly suggest that you use freshly grated nutmeg. It adds a more interesting flavor. If I were just using regular pre-ground, I probably wouldn’t have bothered and just would have increased the pumpkin pie spice to 1.5 teaspoons instead.
- Pecans – You can either use them as they are when you buy the “chopped” ones or you can run them through a nut grinder. The nut grinder will result in smaller pieces, but I think it’s good either way.
For the Simple Maple Glaze:
- Allulose – I’m specifically using allulose for this Simple Maple Glaze to keep it runny. You can use erythritol if you prefer. However, it will solidify. So . . . in that case, I’d recommend warming it up after it’s sat in the fridge for an hour and then drizzling it over the bread pudding. You could serve it on the side, but it would be a bit more challenging for your guests to add their own.
- Heavy Cream
- Vanilla Extract
- Maple Extract – If you’d like to switch things up, you could also try swapping this for caramel extract or coffee extract.
Equipment
- Cutting Board
- Bread Knife
- Rimmed Baking Sheet
- Heavy Duty Aluminum Foil
- Rubber Scraper
- Measuring Cups – I like the plunger-style ones for liquid or semi-liquid substances like the pumpkin purée and heavy cream.
- Measuring Spoons
- Stand Mixer or Hand Mixer and Large Mixing Bowl
- Nut Grinder – Optional
Getting Started with Making Low Carb Pumpkin Bread Pudding
This Low Carb Pumpkin Bread Pudding is pretty easy to make. The longest times involved are inactive.
Making Keto Bread Cubes
First, we’re going to make the keto bread cubes. This can be done several days in advance if you want to get it out the way early.
You’ll start by preheating the oven to 250° F and, optionally, lining a rimmed baking sheet with aluminum foil for easier clean-up. Then you need to cut the bread into 1-inch cubes and spread them on a rimmed baking sheet. Place them in the oven for 20 minutes. Remove, toss, and return them to the oven for another 20 minutes. Once the bread cubes are dried, remove them from the oven to cool. Set them aside until you’re ready to use them. If you make these in advance, just store them in a zip top bag on the counter.
Assembling the Low Carb Pumpkin Bread Pudding
To make the bread pudding, I like to get all of the wet ingredients combined before I add in the bread cubes or pecans.
That said, we’ll start by combining 6 eggs with ¾ cup granulated erythritol and ¼ cup brown sugar substitute such as Swerve Brown or Sukrin Gold, and 2 tablespoons of melted unsalted butter. I like to beat these ingredients very well, so for about 2 minutes. Then add in 1 cup of pumpkin purée, 2 cups of heavy cream, 2 teaspoons of vanilla extract, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of freshly grated nutmeg. You’ll want to beat the mixture until everything is thoroughly combined. I beat it for about another 2 minutes.
Next, you need to fold in the dried keto bread cubes and 1 cup of chopped pecans. You can skip the pecans if you prefer.
Pour the whole thing into a well-greased 9×13-inch casserole dish. Cover it and place it in the refrigerator for at least 2 hours or overnight. You don’t want to skimp on the timing to make sure the wet mixture soaks all the way through the bread cubes.
Making a Simple Maple Glaze
After you get the unbaked bread pudding in the fridge, you’ll want to prepare the Simple Maple Glaze topper. This doesn’t take long to make but does need to sit for at least an hour before serving. So, you will want to go ahead and do this now.
In a small bowl, combine ¼ cup Allulose, 2 tablespoons Heavy Cream, ¼ teaspoon Vanilla Extract, and ¼ teaspoon Maple Extract. Whisk to combine. Then cover the bowl and allow it to sit in the refrigerator for at least an hour. The allulose needs that time to hydrate so that it doesn’t have a gritty texture.
Note: I’m specifically using allulose in this situation because I don’t want it to recrystallize while it sits. If you use erythritol, it will do so. While that’s fine if it’s what you want, I was looking for a very loose, runny glaze rather than an icing.
Baking
You will bake this bread pudding in the oven at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.
Serving
For looks, you could artfully drizzle the Simple Maple Glaze over the top of the Low Carb Pumpkin Bread Pudding in the casserole dish. Personally, I like the bread pudding all by itself and would rather just have the glaze on the side as more of a dip. (Given my sweet tooth, that makes absolutely no sense, but there you have it.)
You can either serve this dish warm or at room temperature.
Related Recipes
Interested in some other bread pudding ideas? You might want to try one of these:
Or if you prefer something savory and slightly less pudding-y, take a look at:
For an idea in the breakfast vein, try my:
Just feeling pumpkin?
Or check out my Casual Halloween Dinner Party for a complete menu.
Low Carb Pumpkin Bread Pudding
Ingredients
For the Bread Pudding:
- 10 slices Keto Bread Cubed and dried
- 6 Eggs
- ¾ cup Granulated Erythritol
- ¼ cup Swerve Brown Or Sukrin Gold or other brown sugar substitute
- 2 tablespoons Unsalted Butter Melted
- 2 cups Heavy Cream
- 1 cup Pumpkin Purée
- 2 teaspoons Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- 0.5 teaspoons Nutmeg Freshly Grated
- 1 cup Pecans Chopped / crushed
For the Simple Maple Glaze:
- ¼ cup Allulose
- 2 tablespoons Heavy Cream
- ½ teaspoon Vanilla Extract
- ½ teaspoon Maple Extract
Instructions
For the Bread Pudding:
- Preheat oven to 250°F and line a rimmed baking sheet with heavy duty aluminum foil. Cut 10 slices Keto Bread into cubes and lay them out on the sheet. Dry them in the oven at 250°F for 20 minutes. Flip them. Then put them back in the oven for another 20 minutes. Remove them from the oven once they are dried out and set them aside to cool.10 slices Keto Bread
- In a large bowl, beat 6 Eggs, ¾ cup Granulated Erythritol, ¼ cup Swerve Brown, 2 tablespoons Unsalted Butter (melted), 2 cups Heavy Cream, and 1 cup Pumpkin Purée. Mix until the mixture is smooth.6 Eggs, ¾ cup Granulated Erythritol, ¼ cup Swerve Brown, 2 tablespoons Unsalted Butter, 2 cups Heavy Cream, 1 cup Pumpkin Purée
- Add in 2 teaspoons Vanilla Extract and 1 teaspoon Pumpkin Pie Spice, and 0.5 teaspoons Nutmeg (freshly grated). Mix again until fully combined.2 teaspoons Vanilla Extract, 1 teaspoon Pumpkin Pie Spice, 0.5 teaspoons Nutmeg
- Fold in the Keto Bread Cubes and 1 cup Pecans (chopped or crushed) so that they are evenly distributed.10 slices Keto Bread, 1 cup Pecans
- Pour the mixture into a well greased 9×13-inch casserole dish and allow it to soak for at least 2 hours or overnight.
- Bake in the oven at 350°F for 30 minutes or until a toothpick inserted into the center comes out clean.
- Serve warm or at room temperature. Drizzle with a Simple Maple Glaze if desired.
For the Simple Maple Glaze:
- In a small bowl, combine ¼ cup Allulose, 2 tablespoons Heavy Cream, ½ teaspoon Vanilla Extract, and ½ teaspoon Maple Extract.¼ cup Allulose, 2 tablespoons Heavy Cream, ½ teaspoon Vanilla Extract, ½ teaspoon Maple Extract
- Whisk to combine. Allow to sit in the refrigerator for at least 1 hour to allow the allulose to fully hydrate.
- Serve at room temperature either on the side or drizzled on top of the Low Carb Pumpkin Bread Pudding.
Equipment
- Bread Knife
- Heavy Duty Aluminum Foil
- Measuring Cups I like the plunger-style ones for liquid or semi-liquid substances like the pumpkin purée and heavy cream.
- Measuring Spoons
- Nut Grinder Optional
- Small Mixing Bowl
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