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When it is cold outside, you need to wake up with the warm smell of cinnamon and butter! Give this Keto Bread and Butter Pudding a try for your next special breakfast or dessert.
My first encounter with bread and butter pudding was in England. I lived in a large student dormitory, and while our dorm food wasn’t always culinary high class, it wasn’t actually all that bad. I always looked forward to bread and butter pudding days, especially on those cold rainy days (we had a lot of them!). Warm custard, soft bread, and cinnamon – it just warms your heart!
Of course, I had to make some changes to make this LOW CARB. No sugar, no white bread, and cut down the raisins. But don’t you worry, this Keto Bread and Butter Pudding is just as good as the original British version. We will use homemade, fluffy keto pancakes as a white bread substitute, thick heavy cream, and low-carb sweetener. This will become your next keto comfort food in no time!
ENJOY IT WITH A CUP OF TURMERIC BUTTER COFFEE
Tips for making creamy, thick Keto Bread and Butter Pudding!
Pancakes. Fluffy pancakes work great as a bread substitute for bread and butter pudding! I use my Keto Cream Cheese Pancakes, but if you have another favorite, feel free to use them! The pancakes just need to be thick and fluffy. One batch of my keto pancakes makes 8-10 pancakes, which is just right for this recipe. My pancakes are no more than 3 inches wide and for this recipe we will cut them in half. If you make bigger pancakes, make sure to cut them up into smaller pieces.
Raisins. Yes, raisins are higher in carbs, but we will only use 1/4 cup of them, which will bring the net carbs per serving to 6 grams. You can leave them out and drop the net carbs for each serving down to 3 grams!
Make ahead. Meal prep by making your pancakes and custard ahead of time. Next time you make pancakes, just make an extra batch for your bread and butter pudding, and store the extra batch in an airtight container in your fridge. You can also make the whole pudding and store it in your fridge (for 3 days) until you are ready to warm it up in your oven.
Keto Bread and Butter Pudding for the heart, soul, and taste buds!
MORE KETO BREAKFAST RECIPES
- Keto Marbled Chocolate Pumpkin Pancakes
- Keto Brown Sugar Sage Breakfast Sausage
- Keto Russian Pancakes (Blini)
Keto Bread and Butter Pudding (with Pancakes)
- glass or ceramic baking/casserole dish (2 quart)
- 2 tbsp butter
- ¼ cup raisins chopped, optional
- Preheat oven to 350 °F. Butter your baking dish.
- Cut pancakes in half and arrange them in your dish. Fan them out, overlapping each other.
- In a medium bowl, whisk together eggs, heavy cream, milk, melted butter, erythritol, cinnamon, and vanilla. Pour over the pancakes and let sit for 5 minutes to let the custard absorb. Then carefully press down the pancakes, so that they immersed in the custard.
- Cut the two tablespoons of butter into small pieces and sprinkle over the dish. If desired, sprinkle the chopped up raisins, as well.
- Bake for 30 minutes. Remove from oven and let cool down for about 10 minutes. This is important for the custard to thicken. Serve with powdered erythritol, fresh berries, or keto vanilla ice cream.
- You can leave out the raisins and drop the net carb for each serving down to 3 grams!
- Feel free to use a different recipe of keto pancakes if you have another one you prefer. They just need to be fluffy and thick (like mine!). If they are larger than 3 inches, make sure to cut them up into smaller pieces before you arrange them in your dish.