Comments on: Cranberry Eggplant Bread Pudding - Gluten Free

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 10 Aug 2019 10:05:23 +0000

In reply to DVB. Yes. Brown sugar is a 1 to 1 substitute to Sukrin Gold.

By: DVB

DVB — Fri, 09 Aug 2019 16:33:34 +0000

Love eggplant. Parmesan, casseroles, et,. This recipe looks like something I want to try, BUT, I am not a low carb person, so will try using brown sugar. Should I use 1:1 ratio to Sukrin Gold?

By: Lisa

Lisa — Sun, 11 Nov 2018 10:54:19 +0000

In reply to Christina. The dried cranberries are included. 30 net carbs are if you use sugar sweetened dried cranberries which are not used in this recipe.

By: Christina

Christina — Sun, 11 Nov 2018 03:38:15 +0000

It doesn’t appear the carbs for the dried cranberries are included as they have about 30 net carbs. Have you ever tried walnuts?

By: Lisa

Lisa — Sat, 27 Oct 2018 11:05:59 +0000

In reply to DeclitterMe. It does depend on the freshness of the eggplant. I can add a note to salt the eggplant and that will remove liquid and may also help with the bitterness. Some may also prefer more sweetener.

By: DeclitterMe

DeclitterMe — Fri, 26 Oct 2018 21:15:41 +0000

I personally was super excited to try this recipe but even following the recipes every detail mine turned out terrible.
I have never had eggplant outside of eggplant parm which I love, so I was looking forward to tasting eggplant elsewhere.
There was a ton of liquid in the bottom and it wouldn’t set up for me at all. The flavor was really bitter and texture chewy.
Perhaps sweating the eggplant first would help but I’m not going to test it to find out. Too much money for a possible flop.

By: Soraya

Soraya — Fri, 26 Oct 2018 07:56:40 +0000

I make this ALL THE TIME!!!! So so so yummy!!!

By: Lisa

Lisa — Thu, 30 Aug 2018 14:17:25 +0000

In reply to Emily. Thanks so much for sharing your version Emily! Sounds like a keeper.

By: Emily

Emily — Wed, 29 Aug 2018 20:02:04 +0000

I just made this and it turned out absolutely delish! I made a few substitutes for what I had or didn't have on hand: half and half instead of the almond milk, and I only had 1 1/4 cups so that's what I used- the amount of liquid seemed perfect actually! I only have plain erythritol so I added about 2 tsp of blackstrap molasses to it. No cinnamon in the house, but cardamom is one of my favorite spices so I used that. And finally I used strawberries instead of the dried cranberries, about a half cup because they were whole frozen (I baked them with the eggplant in the first step and then chopped them up and stirred in once they defrosted). 10 out of 10 would make again! The texture of the eggplant is pleasantly soft and a little chewy.

By: Lisa

Lisa — Fri, 27 Jul 2018 00:32:01 +0000

In reply to Sabina Madden. Thanks for the feedback. I do think less liquid is appropriate.

By: Sabina Madden

Sabina Madden — Thu, 26 Jul 2018 16:40:01 +0000

I used cashew milk instead of almond milk, I also added 2 tbsp of heavy cream. I would like to mention that with a custard if it's cooked to long or at too high a temp it will weep liquid and separate. I enjoyed this recipe but I had to leave the house and cooked it in the toaster oven for the specified length of time in a Pyrex dish. Although the temperature on the oven shut off the temp of Pyrex dish continued to cook the custard. SO my lesson learned don't leave it to cook the whole time. Check it frequently for doneness. I might even use an aluminum pan next time and put it into a ice cube water bath to cool it quicker. The flavor was great, the eggplant was truly interesting in its role as bread substitute and I would definitely use this recipe again but I agree with lowering the amount of liquid to 2 cups for the amount of eggplant used.

By: Sabina Madden

Sabina Madden — Thu, 26 Jul 2018 16:30:19 +0000

In reply to Patti Simon.

I didn't use any brown sugar substitute personally, I doubled the cinnamon and used liquid vanilla stevia drops, 3x (1/3 of the droppers), came out delish.