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Keto Chocolate Bread Pudding
Ingredients
- 2 cups (480 ml) half-and-half
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) water
- 6 slices lite white bread (5 grams of usable carbs per slice or less-the squishiest you can find)
- 3 ounces (84 g) unsweetened baking chocolate
- 2/3 cup (16 g) Splenda
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- pinch of salt.
Method
- Preheat the oven to 375°F (190°C, or gas mark 5)
- Combine the half-and-half, cream, and water in a medium saucepan over medium heat and bring it just up to a simmer
- While its heating, spray a large casserole dish with nonstick cooking spray, tear the bread into small bits, and put them in the dish
- Pour the hot half and-half mixture over the bread and let it sit for 10 minutes
- Melt the chocolate and add it to the bread mixture; its good to use a little of the hot cream to rinse out the pan you melted the chocolate in so you get all of it
- Stir well
- Now stir in the Splenda, eggs, vanilla, and salt, mixing very well
- Bake for 1 hour or until firm
- Serve with Not-So-Hard Sauce
Makes 8 servings
- Each with 12 grams of carbohydrates and just over 1 gram of fiber, for a total of 11 grams of usable carbs and 7 grams of protein
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