Bread pudding is a simple and delicious treat, and when made with pumpkin and all the cozy spices of fall, it carries the nostalgia of hot tea, fuzzy blankets, and crisp mornings. This low carb pumpkin spice bread pudding is rich and heavenly and can be served any way you like. It is especially delicious when topped with low carb ice cream or homemade whipped cream and is just as good served cold. This is a really easy recipe with little effort on your part. You can make one large 8×8 dish or individual serving sized ramekins!
Low carb Pumpkin spice bread pudding can be a great alternative to pumpkin pie for Thanksgiving (or in addition to it!), though it can really be enjoyed any time of the year.
For this low carb pumpkin spice bread pudding recipe you will need:
All you really need to do is combine the ingredients, stir in the cubed bread, pour into a baking dish, and bake!
Instead of heavy cream, you could also use sour cream or coconut cream (though it will definitely add a coconut flavor).
For the “milk,” almond or coconut is fine, but we actually used half heavy cream and half water.
We used 1 Cup of allulose; however, you could use ¾ cup to 1 cup depending on how sweet you like things. I definitely wouldn’t recommend going over 1 cup.
This recipe is a great way to use Funny Bunz, though of course you can use a bag of of our Large or Small Bunz.
You may also adjust how much pumpkin pie spice you would like, 1 Tbs or more to taste.
Make sure as many of your ingredients as possible are room temp, especially the eggs. This will make sure the bread pudding cooks faster and more evenly.
When adding the melted butter, add only a little at a time while stirring. This will ensure that you don’t accidentally start to cook the egg.
Give the bread a few minutes to soak in the pudding mixture so that it is moist and flavorful when baked!
While baking, check to make sure that the top isn’t browning too quickly. If it is, cover it with foil and pop it back in the oven!
Storage: you can store your pumpkin spice bread pudding for up to 1 week in the refrigerator or freeze it to enjoy later!
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