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Old 02-23-2012, 04:54 PM   #1
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B's Cinnamon Raisin Bread Pudding

YES IT'S LOW CARB. MADE FROM JENNIFER'S RAISIN BREAD
CUSTARDY AND DELICIOUS!

B'S CINNAMON RAISIN BREAD PUDDING
*One recipe of Jennifer's Raisin Bread.
Cut in half horizontally and you have
8 pieces. Cut into cubes.
In an 8x8 buttered Pyrex baking dish
lay in the cubes and bake until a little
dried out.

Custard:
1 c. low carb milk
1 c. HWC
5 x-lg eggs, beaten
2 tsp. vanilla extract
1/4 c. Splenda/Erythritol
24 drops of EZ-Sweetz = 1/2 c. sugar sub.
Grind of cinnamon for the top

Beat this all together and cover the bread cubes.
Let the mixture soak into the bread for about 20 min.
Grind the fresh cinnamon on top
Bake @350 degrees F. about 25 minutes or
until custard is set. 8 Servings. Enjoy-barbo

*What I did was make a double recipe. I wanted bread
for toasting and buttering, and bread to make a pudding.
Of course YOU don 't have to do that.
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Old 02-23-2012, 05:14 PM   #2
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YUM! Thank you for sharing, you are so clever!
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Old 02-23-2012, 05:42 PM   #3
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She sure is, Tilly. I made it today and it truly is delicioso! I served mine with rich, homemade pouring custard.
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Old 02-23-2012, 05:44 PM   #4
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Barbo, oh that sounds soooo good! I have a question...doesn't 24 drops of EZ Sweetz equal 1 cup sweetener?
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Old 02-23-2012, 06:18 PM   #5
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LOL Pam I had that conversation with Barbo last night, but I was tired and now I understand, Barbo was using the 2 oz bottle and 24 drops of it = 1/2 cup. I just used 12 drops (1/2 cup) of my 0.5 oz bottle.
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Old 02-23-2012, 06:39 PM   #6
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Here's me yet again asking a stoopid question. What's HWC?

HUGz! Jules
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Old 02-23-2012, 06:43 PM   #7
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Oops, forgot to subscribe!
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Old 02-23-2012, 07:06 PM   #8
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Heavy whipping cream, Nekkidfish.
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Old 02-23-2012, 07:06 PM   #9
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Cinnamon Raisin Bread Pudding with Pouring Custard

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Old 02-23-2012, 07:20 PM   #10
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Barbo, GREAT recipe!

Jen, FANTASTIC picture!
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Old 02-23-2012, 07:33 PM   #11
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Heavy whipping cream, Nekkidfish.
Oh well now .... isn't ROFL and LOL's enough? Now we're using letters in recipes. That's it ... keep on cornfusing me!!
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Old 02-23-2012, 07:50 PM   #12
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Tee Hee

NekkidFish,

When I first came on here, I had no idea what these gals
were talking about. All kinds of things like HWC and VWG
and then there was Oopsie and then Floopsie, ti alago schloopsie.
GF (gluten free) SF (sugar free) and what the heck did subscribing
mean? I thought thread was something we sewed with.
ROFLMAO what the..... then laughing at myself.
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Old 02-23-2012, 07:52 PM   #13
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Originally Posted by Barbo View Post
NekkidFish,

When I first came on here, I had no idea what these gals
were talking about. All kinds of things like HWC and VWG
and then there was Oopsie and then Floopsie, ti alago schloopsie.
GF (gluten free) SF (sugar free) and what the heck did subscribing
mean? I thought thread was something we sewed with.
ROFLMAO what the..... then laughing at myself.
I totally understand!!
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Old 02-23-2012, 08:15 PM   #14
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Thank you, Char - high praise!

You gals!
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Old 02-23-2012, 09:16 PM   #15
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I never really understood all the fuss about bread pudding. Wasn't something I grew up with.
But Barbo that sounds good! Almost like baked french toast!

And nekkidfish, you "subscribed" to the thread when you posted the first time. (Unless you have that turned off in your default settings.) You don't have to subscribe to a thread to post to it.
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Old 02-23-2012, 09:40 PM   #16
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Ooh this sounds great! I can put some of that LC milk I got from LC Corp to work.
Thx for posting!
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Old 02-23-2012, 10:13 PM   #17
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Jen, what's pouring cream? It looks good.
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Old 02-23-2012, 10:34 PM   #18
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Originally Posted by crazywoman-n-wy View Post
I never really understood all the fuss about bread pudding. Wasn't something I grew up with.
But Barbo that sounds good! Almost like baked french toast!

And nekkidfish, you "subscribed" to the thread when you posted the first time. (Unless you have that turned off in your default settings.) You don't have to subscribe to a thread to post to it.
I have it turned off.
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Old 02-23-2012, 11:44 PM   #19
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Originally Posted by nekkidfish View Post
I have it turned off.
Okie dokie!
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Old 02-24-2012, 03:47 AM   #20
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Quote:
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Jen, what's pouring cream? It looks good.
That was my next question!!!
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Old 02-24-2012, 01:00 PM   #21
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Delicious Pouring Custard

BAKED CUSTARD
A creamy, rich comfort dessert! It may be enjoyed either warm or cold.

3 eggs
11/2 cups half-and-half cream (375 mL)
1/2 cup whipping cream (125 mL)
1/2 cup SPLENDA® Granular (125 mL)
1 tbsp vanilla extract (15 mL)
1/8 tsp ground nutmeg, for garnish (0.5 mL)

In medium bowl, beat eggs, half-and-half cream, whipping cream, SPLENDA® Granular and vanilla extract in bowl until combined. Pour into 8-inch (2 L) deep glass baking dish. Place baking dish in larger, shallow baking dish and pour boiling water into it, about halfway up side of glass baking dish. Sprinkle custard with nutmeg.

Bake uncovered in 350°F (180°C) oven 15 minutes. Reduce heat to 300°F (150°C) and bake 25 minutes more. Custard will be slightly wobbly when dish is shaken lightly. Remove from water bath immediately. Serve with sugar free Maple Syrup, if desired.

Delicious Pouring Custard: In double boiler, combine half-and-half cream, whipping cream and SPLENDA® Granular. When scalding, pour cream mixture into small bowl with 6 egg yolks; stir. Return to double boiler and stir constantly until custard begins to thicken (about 5 minutes) and coats metal spoon easily. Sieve. Stir in 1 tbsp (15 mL) vanilla extract. Pour into small glass jug. Cover surface with plastic wrap; refrigerate until ready to serve.
Yield: 21/2 cups (625 mL), 2 tbsp (25 mL) per serving. (1.7 g Carbs)
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Old 02-25-2012, 06:05 PM   #22
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Here is the nutritional analysis for Barbo's bread pudding - pretty low-carb. Amazing! Barbo, you are amazing too!! I just made your scalloped pototes with 2 chayotes today. Yummy!

Yield: 8 servings
1 serving
255.0 calories
10.7 g protein
21.5 g fat
3.5 g carbs
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Old 04-27-2012, 10:58 PM   #23
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B's Cinnamon Raisin Bread Pudding

Is there a recipe for Jennifer's Raisin Bread posted anywhere on the site? I'm a newbie and not at all familiar with navigating yet. The entire recipe sounds yummy.

Eeloie
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Old 04-28-2012, 03:09 AM   #24
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Quote:
Originally Posted by Eeloie View Post
Is there a recipe for Jennifer's Raisin Bread posted anywhere on the site? I'm a newbie and not at all familiar with navigating yet. The entire recipe sounds yummy.

Eeloie


Look at post #1, you will at first be amazed by the lovely pictures of the bread, lots of them but keep scrolling and you will find the recipe. Then keep on going as we all learn so much by reading each others posts.

http://www.lowcarbfriends.com/bbs/lo...l#post15387173
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