A dessert staple at my Thanksgiving table every year is bread pudding. I remember hosting my mom and brother at my apartment for my first Thanksgiving when I was in college, and baking my own bread for the bread pudding. That’s how dedicated to this dessert I am. Of course, those were the high-carb days, the pre-Celiac (awareness) days, where I ate bread with abandon and sugared the heck out of everything that went in the oven. Oh, how times have changed!

Naturally, a low carb diet doesn’t really leave much room for bread pudding… but fear not! Low carb bread pudding was actually high on my priorities list for seasonal baking.. no really. I absolutely lock the heck out of  bread pudding. I cannot state that enough. It’s like a softer french toast! Your Thanksgiving or Christmas menu is going to be all the better with this low carb, grain free, gluten free, paleo version of a classic dish. The base for this holiday deliciousness is this lovely muffin recipe!

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Recipes notes for low carb bread pudding:

• Yes, this is a two part recipe, but you really don’t need to make the muffins too far in advance of making the bread pudding.
• You could also use another low carb muffin/bread recipe in place of this one if you’re feeling adventurous! Or, if you already happen to have those on hand. ;)
• If you prefer to use a granulated sugar substitute, you could sub 1 tbsp Swerve sweetener for the stevia in this recipe – notes on how to use Swerve here!
• I seasoned this mixture with cinnamon because it went well with the muffins (and I’m honestly, a little too obsessed with cinnamon-flavored things), but you could sub 1 tbsp orange zest for the cinnamon, and the results would be equally amazing, and a little brighter!
• You could also add a couple tbsp of this cranberry sauce to the mixture before pouring it over the muffins – the carbs would be negligible for the added flavor!