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I've transformed a classic old fashion Cornbread Pudding into a new classic keto / low carb friendly comforting and decadent dessert. Top off this delicious Cornbread Pudding with a Vanilla Bean Caramel Sauce to bring it to a whole new level of deliciousness. Seriously some good eats going on here! The key to this classic dessert is a prefect cornbread that tastes great, and can hold up to the challenge of being baked in an egg custard. I have a great success making this Cornbread Pudding with Kawaii Treats and Eats Corn-free Sweet 'Cornbread' Mix. This mix is sugar-free and gluten-free making a perfect bread for this recipe. Seriously, it is the best keto / low carb cornbread I've eaten. I've tried many cornbread recipes and this mix from Kawaii and Treats Eats is by far my favorite. It has the right texture, it holds up nicely, and it tastes great. The only problem is you have to make sure you leave some leftover so you can make this Cornbread Pudding. A good old fashion bread pudding (in my opinion) normally has raisins in it. Well we can't do that if we are keeping things keto /low carb friendly. So I experimented with four different add-ins: pecans, blueberries, sugar-free chocolate chips, and sugar-free dried cranberries. All four were delicious. However, the pecan with that vanilla bean caramel sauce got me. It was my number one favorite! The chocolate chip ran real close, and almost a tie with the pecan. But you can judge for yourself.
Cornbread Pudding with Vanilla Bean Caramel Sauce | Keto | Low Carb
Ingredients:
2 cups Leftover, Prepared Kawaii Treats and Eats Cornbread (use coupon code DMLCD10 for 10% off your total purchase)
2 Tablespoons Chopped Pecans
2 Tablespoons Fresh or Frozen Blueberries 2 Tablespoons Sugar-Free Chocolate Chips, such as Lily's 2 Tablespoons Sugar-Free Dried Cranberries
2 whole Eggs
1-½ cups Heavy Cream
3 to 5 Tablespoons granulated Swerve granulated sweetener, or other sweetener
4 10 oz Ramekins for baking) For all Pecan: 1/2 Cup Chopped Pecans
For all Blueberry: 1/2 Cup Fresh or Frozen Blueberries
For all Chocolate Chip: 1/2 Cup Sugar-Free Chocolate Chips
For all Cranberry: 1/2 cup Sugar-Free Dried Cranberries
Note #1: You can make this one small baking dish instead of four ramekins
Note #2: If you like a more intense corn flavor in your cornbread, add in 20 drops of OOOflavors corn bread flavor concentrate.
Directions:
1. Preheat the oven to 350ºF.
2. Cut prepared cornbread into 24 1-inch cubes
3. Place 3 cubes of cornbread into each of the ramekins. Sprinkle 1 tablespoon of pecans in one ramekin, 1 tablespoon blueberries in the 2nd ramekin, 1 tablespoon chocolate chips in the 3rd ramekin, 1 tablespoon of dried cranberries in the 4th ramekin. Cover each of the ramekins with 3 more cubes of cornbread and the sprinkle the remaining pecans, chocolate chips, blueberries, and cranberries on top accordingly.
4. Combine the eggs, heavy cream, and Swerve sweetener together in a medium bowl, whisk until well combined.
5. Pour egg mixture over the cornbread, allow to sit about 10 minutes to soak the cornbread.
6. Place all the ramekins on a rimmed baking sheet and place in the oven.
7. Bake covered (with foil) about 30 minutes. Remove cover and bake another 10 to 15 minutes or until the custard is set and a toothpick inserted in the center comes out clean. While cornbread puddings are baking, make the Vanilla Bean Caramel Sauce/
8. Allow to cool about 10 minutes and then serve hot with Vanilla Bean Caramel Sauce.
Vanilla Bean Caramel Sauce Ingredients:
1/2 Cup Heavy Whipping Cream (or Heavy Cream)
1/2 Vanilla Bean (or 1 small Vanilla Bean) or 1/2 teaspoon Vanilla Bean Paste 1 to 2 Tablespoons Swerve granulated sweetener
1/4 Cup Butter (I used salted butter)
Directions: 1. Place all ingredients in a saucepan, except the vanilla bean.
2. Cut the vanilla bean first lengthwise and then crosswise. Scrape the seeds. Add the empty bean and the seeds to the saucepan with cream. (If using vanilla bean paste, skip this step. You will add it later). 3. Over medium heat, bring to a boil, stirring constantly. Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens, 10-15 minutes or keep cooking until desired consistency.
4. Once thickened slightly, remove from the heat. Let cool down slightly. Remove the large vanilla bean pieces from the sauce. (If using vanilla bean paste, add it now and mix well). Serve warm or room temperature over the cornbread pudding.
You can store in the refrigerator and reheat when ready to use. If you have leftover sauce, try it over keto / low carb pancakes or french toast.
Nutritional Information: coming ...