Pumpkin Spice Bread Pudding

When there’s a chill in the air and it’s dark out by four in the afternoon (darn that daylight savings time!), nothing sounds better than warm, comforting desserts that fill your home with the aroma of cinnamon as they bake. Always near the top of our list is bread pudding, an autumn classic that’s just as tasty as it is simple to prepare.

Originally a way of using up leftover bread that would otherwise go to waste, a good bread pudding tastes far more luxurious than you would guess from its humble origins. Add the crowd-pleasing fall flavors of pumpkin spice and coffee, and you’ve got a dessert that’s bound to be a hit at your next holiday potluck.

How do you improve upon the ultimate comfort food? Between the bread, the sugar, and the sweet, sticky sauces used to top it, bread pudding is typically loaded with carbs. We lightened this version up without sacrificing flavor by using low-carb brioche and replacing sugar with zero-carb erythritol (a natural sweetener that’s also used in Enlightened ice cream). For a super-seasonal flavor boost, we also used Enlightened Pumpkin Spice Latte in the rich custard that holds everything together. (Don’t worry about sleepless nights—this flavor is made without any caffeine!) 

Fewer carbs and less sugar also means more room for a melty scoop of Vanilla Bean and a drizzle of caramel sauce on top. Blustery November weather is no match for comfort food like this. We’re feeling warmer already!

Bread Pudding 

Ingredients

• Loaf of low-carb brioche (crust removed and torn into 1 inch pieces)

• 1 pint Enlightened Pumpkin Spice Latte

• 4 large eggs

• 1/2 cup erythritol

• 1 tsp cinnamon

Directions

1. Preheat the oven to 350°.

2. Butter a shallow 2-quart baking dish and spread the torn brioche pieces in it.

3. Scoop the ice cream into a large glass bowl and warm in the microwave until just melted.

4. Whisk in the eggs and sugar. (You can add up to 1/4 cup of water if the mixture is too thick.) Pour the custard mixture over the brioche and let stand for 15 minutes, pressing to soak the bread in the custard. 

5. Bake for 30-35 minutes until golden brown. Let cool. Top with a scoop of Enlightened Vanilla Bean and drizzle with caramel sauce.

Caramel Sauce

Ingredients

• 1 can coconut milk

• 1 tbsp coconut oil

• 1 tsp vanilla

• 3/4 cup sugar-free maple syrup

• Sea salt (to taste)

• Cinnamon (to taste)

Directions

1. Place all ingredients into a medium saucepan and place over medium heat. Stir frequently, bringing the mixture to a boil.

2. Once boiling, reduce to a simmer for about 15 minutes, until the mixture has thickened enough to coat the back of a spoon. Let cool.

Ready to bake?

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