A delicious cranberry eggplant bread pudding. There’s no actual bread in it. Eggplant is used instead and you’d never know it by taste!
I was overloaded with eggplants a couple weeks ago. Not only did we get some fresh from our garden, but I was given a couple extras as well. Food just seems to find you when you’re a known foodie.
While searching for low carb eggplant recipes, I discovered a “bread” pudding by Maria Emmerich. You can see the original recipe at Maria Mind Body Health. I was blown away by the idea of using eggplant in place of bread in the pudding. So, I decided to give it a try!
Maria made her pudding with rhubarb. I decided to make a more traditional recipe. The result is this cranberry eggplant bread pudding. And, it’s a perfect dessert to serve during the upcoming holidays. The cranberry and cinnamon flavor is a great compliment to either Thanksgiving or Christmas dinner!
So, it may be a bit early to be thinking about the holidays. But, it’s a great time to be thinking about eggplant recipes. And, you are sure to love the taste of this sweet cranberry eggplant bread pudding.
I was pretty impressed at how the dessert came out. It looked gorgeous and was a cinch to make. In fact, it was pretty tough to detect that eggplant was the secret ingredient. Now, it obviously didn’t taste like bread, but it didn’t taste like eggplant either.
This bread pudding was so delicious. I’m already planning to make it for my family during the upcoming holiday season. I won’t tell them what’s in it, either. Let’s see if they can figure it out!
I’d like to try a few different variations on this bread pudding. I’m sure the original recipe with rhubarb is delicious. But, I may try it with strawberry and rhubarb.
After making this yummy bread pudding, I’m wondering what other sneaky things you can do with eggplant. Could it be hidden in other low carb desserts?
There’s not much taste to eggplant so it’s pretty easy to add into a dish without being detected. It contains a lot of moisture, so maybe it could be grated and added to baked goods like zucchini.
I’ve got a couple more eggplants to use up. If I don’t come up with a new low carb recipe, I wouldn’t mind eating this bread pudding again.
It’s difficult to get my kids to eat new vegetables. What’s your favorite way to sneak low carb veggies into desserts and treats?
Low Carb Cranberry Eggplant Bread Pudding – Gluten Free
Cranberry Eggplant Bread Pudding
- Place eggplant pieces in an 8×8-inch or similar baking dish.
- Drizzle the melted butter over eggplant.
- Bake for 15 minutes or until soft at 350F. Drain off any extra liquid.
- In medium bowl, blend together the eggs, Sukrin Gold, vanilla, cinnamon, nutmeg, and salt.
- Add the almond milk, and blend in until combined.
- Pour milk mixture over eggplant.
- Sprinkle cranberries on top, pressing into the liquid.
- Bake at 350F for 45-55 minutes.
- Serve warm or at room temperature with whipped cream if desired. Store in the refrigerator.
Array ( [serving_size] => 132 [calories] => 221 [carbohydrates] => 6.5 [protein] => 4.5 [fat] => 21.1 [saturated_fat] => 17.5 [cholesterol] => 73 [sodium] => 55 [fiber] => 2.6 [sugar] => 3.7 )
Note on Nutritional Information
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