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Keto Bourbon Bread Pudding with Bourbon Caramel Sauce

This Keto Bourbon Bread Pudding with Bourbon Caramel Sauce makes a decadent dessert and the perfect ending to a dinner party, perhaps particularly a Kentucky Derby Dinner Party.  You’ve got to try this hearty dessert topped with a rich, gooey bourbon-laced sauce!
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Casserole, Eggs, Keto, Sugar Free
Prep Time: 8 hours 20 minutes
Cook Time: 1 hour 45 minutes
Bread Cube Drying Time: 45 minutes
Total Time: 10 hours 50 minutes
Servings: 12
Calories: 539kcal

Ingredients

For the Keto Bourbon Bread Pudding:

  • 12 ounces Keto Bread Cubed and dried into bread cubes. This is the weight of the bread slices before drying them out. They will weigh less after drying.
  • 6 Eggs
  • 2 cups Heavy Cream
  • ¾ cup Granulated Erythritol
  • ¼ cup Swerve Brown Or other Brown Erythritol of your choice, like Sukrin Gold or So Nourished Gold
  • 2 tablespoons Unsalted Butter Melted
  • 2 tablespoons Bourbon
  • 2 teaspoons Vanilla Extract
  • ½ teaspoon Nutmeg Freshly Ground
  • 1 cup Pecans Chopped

For the Bourbon Caramel Sauce:

  • 3 cups Heavy Cream
  • 1 cup Bourbon
  • ⅔ cup Allulose
  • 6 tablespoons Swerve Brown Or other Brown Erythritol of your choice
  • 2 teaspoons Vanilla Extract
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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

For the Keto Bourbon Bread Pudding:

  • In a stand mixer or large mixing bowl with a hand mixer, beat 6 Eggs. Add 2 cups Heavy Cream, ¾ cup Granulated Erythritol, ¼ cup Swerve Brown, 2 tablespoons Unsalted Butter (melted), 2 tablespoons Bourbon, 2 teaspoons Vanilla Extract, and ½ teaspoon Nutmeg (freshly ground). Continue beating until thoroughly combined.
    6 Eggs, 2 cups Heavy Cream, 2 tablespoons Unsalted Butter, ¾ cup Granulated Erythritol, ¼ cup Swerve Brown, 2 tablespoons Bourbon, 2 teaspoons Vanilla Extract, ½ teaspoon Nutmeg
  • Fold in the Keto Bread Cubes (see above) and 1 cup Pecans (chopped).
    1 cup Pecans
  • Thoroughly grease a 9x13-inch casserole dish with nonstick cooking spray. Pour the batter into the dish. It can sit and absorb while you make the Bourbon Caramel Sauce.

For the Bourbon Caramel Sauce:

  • In a large saucepan over medium heat, combine 3 cups Heavy Cream, 1 cup Bourbon, ⅔ cup Allulose, 6 tablespoons Swerve Brown, and 2 teaspoons Vanilla Extract. (If you have one, I strongly suggest using an Induction Burner.) Whisk thoroughly.
    3 cups Heavy Cream, 1 cup Bourbon, 6 tablespoons Swerve Brown, ⅔ cup Allulose, 2 teaspoons Vanilla Extract
  • Continue stirring until the mixture comes to a boil. Then drop the heat to a simmer and continue cooking for approximately 45 minutes or until the sauce has thickened to coat the back of a spoon.
  • Once the sauce has thickened, remove it from the heat.
  • Let the sauce sit for 10 minutes to cool down and start to thicken up.

To Assemble, Rest, and Bake:

  • Using a spoon or ladle, drizzle approximately 1 cup of the sauce over top of the bread pudding in the casserole dish. Use a knife to swirl it into the mixture.
  • Cover and refrigerate the bread pudding overnight or for at least 8 hours.
  • To bake, take the bread pudding out of the fridge at least 30 minutes before baking and preheat the oven to 325°F. Bake it uncovered for 40 minutes, then check the top. If it is browned, cover it with aluminum foil and continue to bake for another 20 minutes or until cooked through.
  • Allow it to cool for 15 minutes. To serve, liberally drizzle it with more of the Bourbon Caramel Sauce. (Use as much of the remaining sauce as you like.)

Equipment

  • Cutting Board
  • Chef's Knife
  • Bread Knife
  • Rimmed Baking Sheet
  • Wire Rack Insert for Rimmed Baking Sheet
  • Heavy Duty Aluminum Foil
  • Medium Saucepan Large enough to hold and comfortably stir about a quart of liquid volume.
  • 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
  • Induction Burner Completely optional, but if you have one, this is a good time to use it.

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
  • Carb Calculation
    • Sugar Alcohols = 400g Carbs --> 33.33g Carbs per Serving
    • Total Carbs per Serving: 48g
      • Minus Dietary Fiber per Serving: 10g
      • Minus Sugar Alcohols per Serving: 33.33g
    • Net Carbs per Serving: 4.667g

Nutrition

Nutrition Facts
Keto Bourbon Bread Pudding with Bourbon Caramel Sauce
Amount per Serving
Calories
539
% Daily Value*
Fat
 
47
g
72
%
Saturated Fat
 
25
g
156
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
14
g
Cholesterol
 
199
mg
66
%
Sodium
 
209
mg
9
%
Potassium
 
202
mg
6
%
Carbohydrates
 
48
g
16
%
Fiber
 
10
g
42
%
Sugar
 
3
g
3
%
Protein
 
11
g
22
%
Vitamin A
 
1640
IU
33
%
Vitamin C
 
1
mg
1
%
Calcium
 
114
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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