Cinnamon Roll Bread Pudding

So one caveat: I don't really like bread pudding. The consistency of this bread pudding recipe is very spot on for it, so if you don't like the consistency of regular bread pudding, you might not like the keto version either (as did I).

The entire recipe tastes salty to me, so I've tried eliminating the salt completely, which still didn't help. Overall, it's one I'd make to fragrance your kitchen, and maybe if someone who is very into bread pudding requested it, but for me, there are much more enjoyable textures for desserts.

Ingredients:

Bread:

0.5 cup vanilla egg white protein powder or beef protein powder

0.5 cup confectioner's style sweetener

12 large egg whites

2 tsp cream of tartar

1 tsp vanilla extract

2 tsp ground cinnamon

Pudding

1 cup unseated cashew milk or almond milk (can substitute full-fat coconut milk if you're nut free)

0.5 cup heavy cream

3 large eggs

0.66 cup confectioner's style sweetener

seeds scraped from 1 vanilla bean (or 1 tsp of vanilla extract)

1 tsp ground cinnamon

0.5 tsp salt {which I left out for my version}

Glaze

1 cup unsalted butter, softened

0.5 cup strong-brewed cinnamon tea (or unsweetened cashew milk), warmed

0.75 cup confectioner's style sweetener

1 tsp ground cinnamon

Directions:

1. Preheat oven to 350 degrees. Grease an 11x7 inch baking dish.

2. Sift protein powder and sweetener together and set aside. In a large bowl, whip egg whites until foamy. Add the cream of tartar and continue to beat until the whites are very stiff. Add the vanilla, then fold in protein powder-sweetener mixture and cinnamon.

3. Pour the batter into the prepared baking dish. Bake for 40 minutes, until golden brown. Let cool completely, preferably in the refrigerator overnight. When completely cool, cut the bread into 1-inch cubes and place them in a large mixing bowl.

4. To make the bread pudding, preheat the oven to 350 degrees. Grease an 11x7 baking dish. Cover the bread cubes with the cashew milk and cream; set aside. In a bowl, combine eggs, sweetener, vanilla, (salt, if using), and cinnamon. Blend well. Pour the mixture over the soaked bread and stir to combine. Pour the mixture into the prepared baking dish. Bake for 30-40 minutes.

5. To make the glaze, place all the ingredients into a blender or food processor, processing until smooth. Once the bread pudding is cool, cut into 12 pieces/servings and pour about 2 tbsp of glaze over each piece. Note: Glaze separates if sits out and gets too warm. If that happens, puree again.

6. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350 degree oven for 5 min prior to reserving.

MACRO INFO:

223 Calories, 20g Fat, 2g Net Carbs, 8g Protein