Peach Bread Pudding

When fresh peaches are in season, use two of the juiciest, most aromatic onces you can find in this pudding. If you use white peaches, toss them with a bit of lemon juice, they are sweeter than their yellow counterparts. White peaches are more likely to be clingstone, and the flesh can indeed cling to the stone. Look for freestone peaches which are easier to pit.

  • 1 tsp butter, at room temperature
  • 6 slices low carb bread, cut into cubes
  • 1 1/4 cups coarsely chopped no sugar added frozen peaches
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup Swerve granulated (sugar substitute)
  • 1/8 tsp nutmeg
  • 1 1/2 tsp vanilla extract
  • 2 tbsp sliced almonds
  • boiling water, for pan
  1. Heat oven to 350F. Butter an 8 inch square baking dish, toss bread cubes and peaches in baking dish.
  2. Lightly beat eggs in a medium bowl, then whisk in cream, Swerve, nutmeg and vanilla. Pour over bread and peaches and let soak for ten minutes. Scatter almonds on top.
  3. Set baking dish in a pan large enough to hold it. Put in oven and pour boiling water into outer pan to come half way up the sides of the baking dish. Bake until a knife inserted in the center of the egg mixture comes out clean, 45 to 60 minutes. Serve hot.

Note: Unlike cakes, which can be tested with a tooth pick or wooden skewer, custards, flans and puddings should be tested with a knife. It is acceptable for a couple of small pieces of egg to cling to the knife, but if the knife is coated with a thin layer of egg the pudding needs to cook longer.

This recipes serves 12 for 196 calories per serving, 10g carbs, 4g fiber, 8.5g protein and 13.5g fat

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