Diabetic-Friendly Cinnamon Bread Pudding

Ingredients

• 6 piece6 slices whole grain bread, cubed — day-old works best
• 480 ml2 cups unsweetened almond milk — unsweetened
• 3 piece3 large eggs
• 65 g1/3 cup granulated erythritol sweetener — or other zero-calorie sweetener
• 1 tsp1 tsp vanilla extract
• 1.5 tsp1 1/2 tsp ground cinnamon
• 0.25 tsp1/4 tsp ground nutmeg
• 0.25 tsp1/4 tsp salt
• 30 g1/4 cup chopped walnuts — optional, for crunch
• 28 g2 tbsp unsalted butter, melted — for greasing and drizzling

Steps

1. 1Cube the bread and let it sit out for a few hours or lightly toast in a low oven to dry it slightly.prep-ahead
2. 2In a large bowl, whisk together almond milk, eggs, erythritol, vanilla, cinnamon, nutmeg, and salt until smooth.prep-ahead
3. 3Add the bread cubes to the custard mixture, pressing down gently so all pieces are soaked. Let sit for 15 minutes.prep-ahead
4. 4Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish with melted butter.
5. 5Pour the soaked bread mixture into the baking dish, spreading evenly. Sprinkle chopped walnuts on top and drizzle with remaining melted butter.
6. 6Bake for 35-40 minutes, until the top is golden and a knife inserted in the center comes out mostly clean (custard should be set, not liquid).
7. 7Let cool for 10 minutes before slicing into 6 portions and serving warm.