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Keto Eggnog Bread Pudding
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Keto Eggnog Bread Pudding

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 290
A warm, custardy, spiced holiday breakfast bake made with keto bread and creamy sugar-free eggnog for the perfect Christmas morning treat.

Ingredients

For the Bread Pudding

  • 6 cups cubed keto bread
  • 1 1/2 cups sugar-free eggnog
  • 4 large eggs
  • 1/3 cup granular monk fruit sweetener
  • 1 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of salt

Optional Topping

  • Powdered monk fruit sweetener
  • Whipped cream

Instructions 

  • Preheat oven to 350°F. Grease an 8×8 baking dish.
  • Add keto bread cubes to the dish.
  • In a mixing bowl, whisk eggnog, eggs, sweetener, melted butter, vanilla, cinnamon, nutmeg, and salt.
  • Pour the custard mixture evenly over the bread cubes.
  • Press gently to help the bread absorb the custard.
  • Let sit 10 minutes or refrigerate overnight.
  • Bake 30–35 minutes until golden and set.
  • Dust with powdered sweetener and serve warm.
Calories: 290kcal
Course: Dessert / Holiday
Cuisine: American
Keyword: keto breakfast casserole, keto Christmas breakfast, keto eggnog bread pudding, low carb holiday breakfast, sugar free eggnog recipe