• Preheat oven to 250 degrees F and line a sheet pan with heavy duty aluminum foil.
• Cube 10 slices Keto Bread and place on foil lined sheet pan. Dry in oven at 250 degrees F for 20 minutes. Flip them. Then put them back in the oven for another 20 minutes. Remove if dry. Set aside. If they need a little more time to dry, check them in 5 - 7 minute intervals.
  10 slices Keto Bread
• In a large bowl, beat the 6 Eggs, 3/4 cups Granulated Erythritol, 1/4 cup Swerve Brown, 2 tablespoons Unsalted Butter, 2 cups Heavy Cream, 2 teaspoons Vanilla Extract, 1 teaspoon Maple Extract, and 1/2 teaspoon Nutmeg.
  6 Eggs, 3/4 cups Granulated Erythritol, 2 tablespoons Unsalted Butter, 2 cups Heavy Cream, 2 teaspoons Vanilla Extract, 1 teaspoon Maple Extract, 1/2 teaspoon Nutmeg, 1/4 cup Swerve Brown
• Mix the bread cubes into the egg and cream mixture.
• Fold in 1 cup Pecans (Chopped).
  1 cup Pecans
• Pour the mixture into a well greased 9x13 casserole dish.

Make the Crumble (Optional)

• In a small bowl combine ⅓ cup Swerve Brown, 2 teaspoons Cinnamon, and ½ teaspoon Ground Ginger.
  ⅓ cup Swerve Brown, ½ teaspoon Ground Ginger, 2 teaspoons Cinnamon

Make the Simple Maple Glaze (Optional)

• In a small bowl, whisk 1/4 cup Allulose, 2 tablespoons Heavy Cream, 1/2 teaspoon Vanilla Extract, and 1/2 teaspoon Maple Extract until combined.
  1/4 cup Allulose, 2 tablespoons Heavy Cream, 1/2 teaspoon Vanilla Extract, 1/2 teaspoon Maple Extract
• Bake covered with aluminum foil at 350 degrees F for 60 - 90 minutes. At the 50 minute mark, pull it out of the oven, and sprinkle the crumble mix over the top. Return to oven for the remaining time without the cover. When it's done, a knife inserted in the center should come out relatively clean.
• Drizzle on the Simple Maple Glaze. Serve warm.