We are at the end of the third week and I would like to share with you one more coconut flour recipe, but it is savoury. I have been sharing a lots of sweets with coconut flour this month, and I also baked some savoury bakes. Do you remember the coconut flour garlic basil bread I shared last week? I reserved half of the loaf and made this bread pudding. As I mentioned earlier, I always attempt new recipes only for the blog. If there is no post to be blogged about, I make some regular dishes and go on with the day. For this month’s bake-a-thon, I have been baking non stop, but at the end of this month, I will go back to my regular omelette or scramble.
This recipe came to me while I was thinking of what to make with the slices in the fridge. As the loaf itself is savoury with garlic and basil flavour, I wanted to make it into another savoury dish. Usually puddings use milk and eggs, but I went with cream. The pudding turned out so rich and such a filling meal. I used cheese as the topping, but only after baking them, I realised that I could have added with the cream egg mix. So if you want a cheesy bread pudding, use two cheese cubes. One for the filling and one for the topping. Serve this hot out of oven for the best taste. I have used just pepper to give it some spice, but feel free to use any spice of your choice.
Ingredients:
Coconut Flour Bread Slices – 6
Egg – 3
Cream – 3 tbs
Salt and Pepper To Taste
Cheese Cube – 1
Procedure:
Preheat oven to 180°C.
Mix together cream, eggs, salt and pepper.
Cut the bread slices into cubes.
Divide it between three ramekins.
Divide the egg mixture between the three ramekins.
Grate cheese and top the egg bread mix with cheese.
Bake in preheated oven for 15 – 20 minutes.
Serve hot out of oven.
Low Carb Cheesy Bread Pudding Recipe
Ingredients
- Coconut Flour Bread Slices - 6
- Egg - 3
- Cream - 3 tbs
- Salt and Pepper To Taste
- Cheese Cube - 1
Instructions
- Preheat oven to 180°C.
- Mix together cream, eggs, salt and pepper.
- Cut the bread slices into cubes.
- Divide it between three ramekins.
- Divide the egg mixture between the three ramekins.
- Grate cheese and top the egg bread mix with cheese.
- Bake in preheated oven for 15 - 20 minutes.
- Serve hot out of oven.
Check out the other bloggers doing this Bake-a-thon
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Very cheesy pudding, i would like to have them warm as the weather here in Paris is asking me to have something warm and cheesy for my lunch. Tempting me to the core.
Thanks for sharing so many low carb recipes and kudos to your efforts.The bread pudding is so delicious and tempting..
I am sure all egg lovers will enjoy this recipe , the recipe sounds simple and quick .
Haha it feels like you had to clarify that you don’t eat like this everyday… 😉 I know how tough it is to manage the remaining food once the majority part gets eaten this way… That bread pudding looks like a delicious treat, the pepper is more than enough to pull out all the cheese and egg flavors…
Ah this looks fantastic Gayathri, must have been a treat. I love savory bakes and I would love to make this sometime..
This savory bake must be a lovely treat for egg lovers.
That looks so cheesy low carb yum. Next month I will try out all your coconut flour recipes for sure. All your low carb recipes are so tempting.
The savory bread pudding is a fantastic idea. The cheesy creamy pudding looks awesome!
That is such a cheesy and delicious looking bread pudding. I think my whole family would love this dish.
I like the individual portion size – these look fantastic and must taste delicious
Wow this is an interesting way to use some leftover bread too. I am sure my kids would love too, and would even be a good treat for guest.
Very nice way to use the leftover bread.. again loved how you come up single serve portions. Lovely share , I am going to try this.
interesting use of leftover slices.. this is a treat for all egg lovers, am sure 🙂
My daughter will certainly like this, being it cheesy and eggy. I’ll certainly make it for her though using regular wheat bread
That is one sinful cheesy pudding gayathri, so lovely of sharing so many low-carb recipes, eating sensibly even while cooking extravagant everyday is a knack and you have mastered it so well!!!
I wish we had an eggless version of the same. Looks lovely