Hibiscus and Berry Bread Pudding
Rated 5.0 stars by 1 users
Author:
Carissa T.
Prep Time
30 minutes
Cook Time
15 minutes
Ingredients
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⅓ cup Lakanto’s Hibiscus Syrup
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2 tbsp Lakanto’s Coconut Sugar with Monk Fruit
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4 cups bread
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2 large eggs
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1.5 cups heavy cream or coconut cream
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¼ cup berry puree (1 cup berries, 2 tbsp Lakanto’s Coconut Sugar with Monk fruit)
Toppings
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¼ cup strawberries
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powdered sweetener
Directions
Preheat the oven to 370°F and lightly grease a baking dish.
Place the cubed bread into the prepared baking dish.
In a large bowl, whisk together the eggs, heavy cream (or coconut cream), Lakanto Hibiscus Syrup, and Lakanto Coconut Sugar with Monk Fruit until smooth.
Pour the custard mixture evenly over the bread. Gently press the bread down so it absorbs the liquid. Let sit for 5–10 minutes.
Bake for 25–30 minutes, or until the top is golden and the custard is set.
While the bread pudding bakes, blend the berries with the Lakanto Coconut Sugar with Monk Fruit until smooth to create the optional berry purée.
Let the bread pudding cool slightly before serving.
Top with fresh strawberries, a drizzle of the berry purée (if using), and a light dusting of powdered sugar.