Making Princess Diana’s FAVORITE Dessert Keto!

We made Princess Diana’s favorite Bread and Butter Pudding Keto-Friendly (This is dirty keto but you could try subbing out the bread with an egg white-based PSMF bread)

Original recipe: https://toriavey.com/toris-kitchen/princess-diana-bread-pudding-recipe/

Our recipe:
12 slices 2 net carb Sola Bread (any keto bread should work)
5 ounces allulose (add 2 more ounces if you like things on the sweeter side)
1 tablespoon vanilla extract (add in 1 tablespoon of almond extract if you want!)
4 ounces butter
9 egg yolks
12 ounces heavy cream
5 ounces almond milk
sliced almonds
berries/whipped cream
We used cranberries in this recipe but honestly didn’t think they were necessary.

Instructions:
Heat oven to 350 degrees
Butter bread and trim off the crusts
Cut 3 slices of bread into cubes
Butter your baking dish
Line the baking dish with the cubes of bread
Simmer your cream/almond milk/extracts to around 185 degrees F
Add 5 oz allulose to the egg yolks and whisk until combined
Temper your eggs with the cream by adding it slowly and whisking it
Slice the rest of your buttered bread into triangles and arrange them in the dish
Pour over your yolk/cream/allulose mixture into the dish with the bread
Let sit for around 20 minutes until absorbed
We baked ours for an hour at 350 in a water bath. (Your time may vary, it should not be runny when you take it out!)
After its done, sprinkle the top with 1 oz of allulose and stick it under the broiler until melted
Serve with whipped cream and berries.

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