Bread & Butter Pudding

Recipe: Not Cross Bun Pudding
A tasty filling warm low carb dessert
  • 6.5 Net Carbs per serving
  • 6 Servings
  • 45 mins prep time
  • 30 to 40 mins cooking time

Bread and Butter Pudding

You really can have a warm dessert that is low carb and tastes banging!

 

  • Low Carb

Ingredients

  • 25g Unsalted butter (at room temperature)
  • 4 Seriously Low Carb Not Cross Buns
  • 350ml Milk of your choice (we used whole milk)
  • 50ml Double cream
  • 2 Large eggs
  • 25g Seriously Low Carb Erythritol
  • 1/2 tsp Nutmeg
Nutritional Information
Per 100g Per serving
Energy
929
223
Fat 16
of which saturates 8.1
Carbohydrate 11.3
of which sugars 5.7
of which polyols 4.8
Protein 12.6
Fibre 3.1
Salt 0.4
Net Carbohydrate 6.5

Method

  1. Grease a 1 litre/2 pint pie dish with butter.
  2. Slice the Seriously Low Carb Not Cross Buns horizontally and butter each half, then cut them in half again, so the buns are in quarters.
  3. Arrange the bun quarters into the pie dish so that they fill the whole dish.
  4. Gently warm the milk and cream in a pan to scalding point - the milk should start to form a light froth and you will see small bubbles round the edge of the pan. Do not allow the milk to boil.
  5. Crack the eggs into a bowl, add three-quarters of the erythritol and lightly whisk until pale.
  6. Add the warm milk and cream mixture to the bowl and stir well.
  7. Pour the custard over the prepared Not Cross Bun pieces, pushing the bun pieces down to help them to soak up some of the custard.
  8. Sprinkle with nutmeg and the remaining Erythritol and leave to stand for 30 minutes.
  9. Preheat the oven to 180C/Gas 4. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden brown.
Hints & Tips

Serve with lashing of cream for a really indulgent treat, but keeping it low carb