Dessert

Thai Coconut Bread Pudding with Vanilla Cardamom Cream is for Dessert, Snack.

Thai Coconut Bread Pudding with Vanilla Cardamom Cream takes several minutes to prepare.

Thai Coconut Bread Pudding with Vanilla Cardamom Cream takes several minutes to cook.

Thai Coconut Bread Pudding with Vanilla Cardamom Cream makes 10 servings.

The ingredients for Thai Coconut Bread Pudding with Vanilla Cardamom Cream are:

Pudding:
1 loaf coconut flour bread - see recipe HERE
1 can Thai Kitchen Coconut Milk
2 large eggs, lightly beaten
1/4 cup granulated erythritol
16 drops stevia extract
1 tsp vanilla extract
1/2 tsp ground allspice
1/2 tsp ground cardamom
1/2 cup chopped pecans
1/4 cup unsweetened shredded coconut

Cream:
1 cup heavy whipping cream
2 tsp coarsely ground cardamom
1 tsp vanilla extract
12 drops stevia extract

Here is how you make Thai Coconut Bread Pudding with Vanilla Cardamom Cream:

Make coconut bread according to receipe.For the pudding, preheat oven to 200F. Slice coconut bread into 1/2 inch slices and lay on a baking sheet. Let bread dry out in oven for about an hour. Cut into 1/2 inch cubes and set aside.Increase oven temperature to 350F and grease an 8x8 inch glass baking dish. Pour coconut milk into a large bowl and whisk until smooth. Add eggs, erythritol, stevia, vanilla, allspice and cardamom and whisk to combine well. Add bread cubes and toss until well coated. Let stand 10 minutes to allow bread to soak up coconut milk mixture. Pour into prepared baking dish and sprinkle with pecans and shredded coconut. Bake 35-40 minutes or until custard is set and tester inserted into center comes out clean. Cool slightly on wire rack. Meanwhile, bring the cream to a simmer in a small saucepan over low heat. Remove from heat and add cardamom, vanilla and stevia, stirring to combine. Let steep for 30 minutes, then pour through a fine sieve to remove solids.Pour cream over individual servings of bread pudding, passing any remaining cream at the table.Serves 10. Each serving has a total of 18g of carbs, but only 6g of carbs if you subtract for erythritol and fiber. Number of Servings: 10Recipe submitted by SparkPeople user CCINTRON1.

The nutritional information for Thai Coconut Bread Pudding with Vanilla Cardamom Cream is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 448.2

• Total Fat: 37.1 g
• Cholesterol: 212.8 mg
• Sodium: 280.4 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 13.1 g
• Protein: 10.3 g

The dietary needs meet for Thai Coconut Bread Pudding with Vanilla Cardamom Cream is Low Carb