Cranberry Eggplant Bread Pudding
Servings: 9
Calories: 221
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!
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Ingredients
- 2 cups eggplant peeled and cubed
- 2 tablespoons butter melted
- 4 eggs
- ½ cup Sukrin Gold
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- pinch nutmeg
- pinch salt
- 3 cups almond milk
- ¼ cup sugar free dried cranberries
Instructions
- Place eggplant pieces in an 8x8-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.
Video
Notes
Each serving contains about 13.3g erythritol.
To avoid excess liquid, the eggplant can be salted and sat for about 30 minutes before using to release moisture and then the salt should be rinsed out.
Nutrition
Serving: 132g | Calories: 221 | Carbohydrates: 6.5g | Protein: 4.5g | Fat: 21.1g | Saturated Fat: 17.5g | Cholesterol: 73mg | Sodium: 55mg | Fiber: 2.6g | Sugar: 3.7g
Additional Info
Net Carbs:
3.9
g
|
% Carbs:
7
%
|
% Protein:
8.1
%
|
% Fat:
85
%
|
SmartPoints:
11