Keto Pistachio Chocolate Chip Bread Pudding

A comfy cozy dessert, this unexpected flavor combination would pair well with a mug of hot chocolate, a side of ice cream, or a drizzle of creme anglaise. While the chocolate and pistachio is a slightly unexpected flavor combination, it adds just the right texture and flavor to the dessert.

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Ingredients

8 slices Keto Bread Cubed
6 Eggs
2 cups Heavy Cream
2 teaspoons Vanilla Extract
¾ cup Powdered Erythritol If non-keto, use granulated sugar.
¼ cup Sukrin Gold or Brown Swerve If non-keto, use light brown sugar.
1 cup Pistachios Crushed
¾ cup Sugar-Free Chocolate Chips I used caramel sea salt chocolate chips.

Instructions

Preheat oven to 250 degrees F and line a sheet pan with heavy duty aluminum foil.
Cube 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.
In a large bowl, beat the eggs, heavy cream, and powdered erythritol.
Mix the bread cubes into the egg and cream mixture.
Fold in the pistachios, chocolate chips, and the brown sugar substitute.
Pour the mixture into a well greased 8x8 or 9x9 casserole dish.
Bake at 350 degrees F for 50 - 55 minutes. Start checking at the 45 minute mark. A knife inserted in the center should come out relatively clean.
Serve warm. If you want to add some flair, drizzle it with some creme anglaise and some melted sugar free chocolate or serve it with a side of ice cream.

Equipment

Cutting Board
Bread Knife
Rimmed Baking Sheet
Nut Chopper Or you can use a Meat Tenderizer with Plastic Zip Top Bag or any other method for crushing the pistachios
Large Mixing Bowl
Whisk or Stand Mixer
9 x 13 inch Casserole Dish
Cooking Spray

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