Pudding, Bread, Old Fashioned September 26, 2020 · by admincf · Ingredients:8 slice Atkins white bread6 large egg1/2 cup granular sugar substitute1 cup heavy cream1 cup of water1 vanilla bean, split, scraped1 stick (3 in) cinnamon Instructions:The challenge: To recreate an old fashioned dessert with the right balanceof sweetness and texture. The solution: We soaked Atkins bread in a combination of water, cream, andeggs for 10 minutes to allow the bread to absorb enough of the liquid toensure creaminess in the final product. By baking the pudding in a smallsquare pan, the bread remains covered with the custard mixture. Realvanilla bean adds excellent flavor and sweet perfume, allowing us to usea bit less sugar substitute than you might expect. In a pinch though, youmay 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 into1/2 ‘ cubes. Place cubes in a large bowl. In a medium bowl, whisk togethereggs 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 toa boil. 3. Whisk hot cream into egg mixture then pour over the bread cubes. Letstand 10 minutes, turning occasionally with a rubber spatula. 4.Transfer pudding mixture to prepared pan. Place pan in a larger roastingpan, fill the outer pan with enough hot water to come halfway up the sidesof the pudding pan. Bake for about 1 hour, until set. Let cool for atleast 30 minutes before cutting. Serve warm or chilled.