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Keto Cinnamon Bread Pudding with a keto crème anglaise

Updated: Oct 9, 2021

This recipe came from my recipe book from the cruise ship I worked on. It is a great way to use up ends of bread, stale bread or pastries or something you bought/made that you didn't prefer the texture of. And needless to say after working on keto bread and biscuits I had A LOT of test bread and biscuits left over. So naturally I started testing keto bread pudding, luckily it only took a few tests, lol.

This recipe is super customizable, you can use any sugar substitute, extract or spice to make it any flavor you want. I chose a caramel cinnamon bread pudding, so using golden monkfruit sweetener made sense for the flavor profile I was looking for. You can use granular monkfruit, swerve brown or granular. Allulose is less sweet and caramelizes more, but I didn't test it so it may get dark before it is completely set. The sweetness level is completely up to you and depends on what kind of bread or pastry you are using. I was using keto bread and biscuit with a tiny bit of sweetener in them. So I also added a caramel stevia but you can use any flavored or unflavored stevia or none at all if using stale keto pastries (cinnamon rolls, danish, donuts).

The only real trick to making this keto bread pudding is letting the keto bread soak in the custard for at least 10 minutes. Because our keto bread is more dense than white or brioche bread, it takes a little longer to soak up all the custard. The base ingredients of the custard are just cream, an alternative milk, butter, eggs and sweetener of choice. To the custard you can add many things like cocoa powder, chocolate chips, a keto maple syrup or a keto berry and change up the flavor of the custard with different extracts.

There are also many things you can top your keto bread pudding with. I chose a crème anglaise which is just a fancy name for a vanilla sauce. It's just cream, egg yolks, sweetener of choice and vanilla extract or a vanilla bean. It is also delicious with some keto ice cream ( ) or whipped cream either way it's delicious.

If you want to use my keto bread recipe you can find it here -

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Anchor Hocking Baking and Storage Set -

Silicon spatulas-

Silicon whisks-

Granular monkfruit-

Lakanto golden monkfruit sweetener-

Sweetleaf Sweet Drops Liquid Sweetener, Caramel -

Isopure Unflavored whey protein isolate-

Coconut Flour -

Yerba Prima Organic Psyllium Whole Husks Supplement -

Hoosier Hill Allulose -

Splenda Allulose -

It's Just Allulose -

Big Box of Allulose -

(As an Amazon Associate I earn from qualifying purchases)

Keto Bread Pudding Recipe

5-6 Cups Keto Bread or any baked good (cubed)

1 Cup Heavy Cream

1 Cup Unsweetened Alternative milk (I used almond which had one carb)

1 oz. Butter (2 Tbs.)

96g Golden Monkfruit Sweetener 1/2 Cup (can use any alternative sweetener)

3 Whole Eggs

1 1/2 tsp. Vanilla extract

1 tsp. Caramel Liquid Stevia (Optional, Any flavor or unflavored will work)

2 tsp. Cinnamon (optional)


  1. Place the milk, heavy cream, butter and monkfruit into a sauce pot and put over low heat, stirring frequently to dissolve the sweetener and melt the butter, do not boil

  2. While that is warming, butter an 8x8 baking dish, cut bread into small cubes and place into baking dish

  3. Crack 3 eggs into a medium sized bowl add in the cinnamon, stevia and vanilla and whisk well

  4. Once milk mixture is warm and butter is all melted, slowly add in a splash at a time into the egg mixture, whisking constantly

  5. Once the eggs are warmed with the cream add in all the cream while whisking

  6. Strain over the cubed bread and push the bread down to help the egg custard mixture soak into the bread

  7. Preheat the oven to 350 degrees, while the oven heats frequently push the bread down into the custard mixture, let the bread soak for about 10 minutes

  8. Bake 40-50 minutes turning half way through for even baking, Knife inserted into center should come out mostly clean

  9. Let cool before cutting, serve warm or at room temperature

  10. Store covered in the refrigerator and microwave before serving

Full Macros: Using a half loaf of my keto bread recipe

17 g Net Carbs

1295 Calories | 86 g Fat | 84 g Protein | 30 g Fiber

1/9 of 8x8 pan - 1.8 Net Carbs

144 Calories | 10 g Fat | 9 g Protein | 3 g Fiber

Crème Anglaise Recipe:

1 Cup Heavy Cream

6 Tbs. Granular sweetener (split in half, allulose won't crystalize, monkfruit will slightly)

3 egg yolks

1 tsp. Vanilla or a vanilla bean


  1. Heat the cream with 3 Tbs. sweetener and vanilla bean split in half and beans scraped (if using), stirring frequently to dissolve the sweetener

  2. Whip egg yolks and 3 Tbs. sweetener until light and fluffy

  3. Once cream is slightly bubbling, remove the whole vanilla bean (if using) temper the egg yolks by slowly adding the hot cream to the yolks and whisking constantly

  4. Once all the cream is into the egg yolks, transfer back into the pot and place over low heat and stir constantly with a wide spatula or wooden spoon

  5. Stir continuously, scraping along the bottom until the mixture thickens and coats the back of a spoon and leaves a solid line when you swipe a line threw the mixture on the spoon about 175 degrees

  6. Once the desired thickness is achieved strain into a small bowl, add vanilla extract and stir, place a piece of plastic wrap directly onto the anglaise and refrigerate until chilled

  7. Serve over warmed bread pudding, delish!!

Makes 1 1/4 Cups (20 Tbs.)

For 2 Tbs. - .8 net carbs

8 Net Carbs per batch

367 Calories | 28 g Fat | 10 g Protein | 1 g Fiber

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