8 slice Atkins white bread
6 large egg
1/2 cup granular sugar substitute
1 cup heavy cream
1 cup of water
1 vanilla bean, split, scraped
1 stick (3 in) cinnamon
The challenge: To recreate an old fashioned dessert with the right balance
of sweetness and texture.
The solution: We soaked Atkins bread in a combination of water, cream, and
eggs for 10 minutes to allow the bread to absorb enough of the liquid to
ensure creaminess in the final product. By baking the pudding in a small
square pan, the bread remains covered with the custard mixture. Real
vanilla bean adds excellent flavor and sweet perfume, allowing us to use
a bit less sugar substitute than you might expect. In a pinch though, you
may substitute it with 1 tsp vanilla extract.
1. Heat oven to 350º F. Generously butter a 9’x 9′ baking pan; set aside.
Trim crusts from the bread (save crusts to make breadcrumbs) and cut into
1/2 ‘ cubes. Place cubes in a large bowl. In a medium bowl, whisk together
eggs and sugar substitute; set aside.
2. In a medium saucepan over medium heat, stir together the cream, water,
vanilla, and cinnamon stick. Cook, stirring until the mixture just comes to
3. Whisk hot cream into egg mixture then pour over the bread cubes. Let
stand 10 minutes, turning occasionally with a rubber spatula.
4.Transfer pudding mixture to prepared pan. Place pan in a larger roasting
pan, fill the outer pan with enough hot water to come halfway up the sides
of the pudding pan. Bake for about 1 hour, until set. Let cool for at
least 30 minutes before cutting. Serve warm or chilled.