Here is the recipe for Vegan Keto Eggnog Bread Pudding (gluten-free, nut-free). This gluten-free and keto-friendly vegan bread pudding is a hearty and delicious breakfast for any winter day!
Ingredients:
• 6 slices gluten-free Carbonaut white bread
• 1 cup unsweetened non-dairy milk
• 1/2 cup granulated sweetener
• 1/4 cup lupin flour
• 2 tbsp non-dairy butter substitute melted
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
Instructions:
• Preheat oven to 350 and position the rack in the
Preheat the oven to 350F (180C) and lightly grease a
small casserole dish with the butter substitute. While
the oven is pre-heating, I like to lightly toast the
bread slices to make them easier to cut.
• While the bread is toasting, whisk together the
remaining ingredients in a mixing bowl.
• Remove the lightly-toasted bread from the oven and
cube or tear into bite-sized chunks. At this point, I like
to make sure the dish I used will fit all the bread
pieces.
• Toss the bread pieces into the liquid ingredients and
carefully stir until they have soaked up all the liquid.
• Pour the bread mixture into the baking dish and bake
for 45 minutes, until the top is golden and slightly
crisp and you can see the filling bubbling.
• Remove from the oven and let cool for at least 15
minutes before serving.
• Top however you like. Go with powdered sugar-free
sweetener, cinnamon and sugar-free syrup and enjoy!