An amazingly gorgeous taste to help you start your day on a positive note. You can also enjoy this treat any time of the day.
Details
12 servings
15 minutes
40 minutes
190 kcal
½ cup heavy cream (or full-fat coconut milk if dairy-free)
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Ingredients
- FOR THE BREAD
½ cup vanilla egg white protein powder or beef protein powder
½ cup Swerve confectioners’-style sweetener or equivalent amount of powdered stevia or erythritol
12 large egg whites
2 tsp cream of tartar
1 tsp vanilla extract
2 tsp ground cinnamon
- FOR THE PUDDING
1 cup unsweetened cashew milk or almond milk
½ cup heavy cream (or full-fat coconut milk if dairy-free)
3 large eggs
⅔ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
Seeds scraped from 1 vanilla bean, or 1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp fine sea salt
- FOR THE GLAZE
1 cup (2 sticks) unsalted butter (or coconut oil if dairy- free), softened
½ cup strong-brewed cinnamon tea (or unsweetened cashew milk or hemp milk), warmed
¾ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
1 tsp ground cinnamon
Directions
- To make the bread, preheat the oven to 180°C/350°F.
Grease an 11 by 7-inch baking dish. - Set aside the protein powder and sweetener after sifting them together. Whip the egg whites until foamy in a large clean bowl (save the yolks for making ice cream). Add the cream of tartar and beat until the whites are very stiff (you should be able to turn the bowl upside down and the whites will not fall out). Fold in the protein powder mixture and cinnamon quickly after adding the vanilla.
- Pour the batter into the baking dish that has been prepared. Bake for 40 minutes, or until golden brown. Allow to cool completely, preferably overnight in the refrigerator. When the bread has completely cooled, cut it into 1-inch cubes and place it in a large mixing bowl.
- Preheat the oven to 180°C/350°F for the bread pudding.
Grease an 11-by-7-inch baking dish with cooking spray. Set aside the bread cubes with the cashew milk and cream. In a separate bowl, whisk together the eggs, sweetener, vanilla, cinnamon, and salt. Pour the egg mixture over the soaked bread and mix well. Pour the mixture into the baking dish that has been prepared. Bake for 30 to 40 minutes, or until the cheese is melted. Allow to cool in the pan. - In a blender or food processor, combine all of the glaze ingredients and process until smooth. When the bread pudding is cool enough to handle, cut it into 12 pieces and drizzle about 2 tbsp of the glaze over each piece.
Please keep in mind that if the glaze sits out and gets too warm, it will separate. If this occurs, puree the glaze once more until smooth. - Refrigerate leftovers in an airtight container for up to 3 days. Reheat for 5 minutes on a rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through.
- Note:
The bread can be made a day ahead of time, saving you time when it comes time to bake the bread pudding.
Nutrition Facts
12 servings per container
- Amount Per ServingCalories190
- % Daily Value *
- Total Fat
13.8g
22%
- Saturated Fat 10.4g 52%
- Sodium 7mg 1%
- Total Carbohydrate
16.4g
6%
- Sugars 3.1g
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.