This one is best for those on maintenance. Yummy and delicious. I like this warm best but it can be served cold. A great holiday treat!
|5 Slices||Low-Carb Bread, dried or lightly toasted|
|¾ tsp||Cinnamon, divided||1 Tbsp||Sugar Free Raspberry Preserves|
|2 Cups||Heavy Cream|
|½ Cup||Sucralose (24 drops liquid sucralose)|
Butter the inside of a 8"x8"x2" baking vessel.
Butter one side of four dried or toasted low carb bread slices. Cut each buttered toast into four strips.
Spread raspberry preserves on remaining dried or toasted low carb bread slice. Cut into quarter inch cubes.
Arrange half the buttered bread slices in the bottom of the baking dish, buttered side up. Intersperse with half the raspberry bread cubes.
Make a second layer with the remaining buttered and raspberry bread pieces. Set aside.
Place two cups of cream in a largeish pot over medium heat. Add sucralose. (Using the liquid sucralose will save you three carbs a serving.) Add cinnamon, salt and nutmeg. Bring to a boil stirring constantly. When cream reaches a boil, remove from heat, add in vanilla and set aside.
Beat two eggs with a whisk until mostly even in consistency. Slowly add 1/3 of the hot cream mixture to the eggs in small installments. When 1/3 of the egg has been worked in then pour the egg mixture slowly into the cream beating constantly.
Pour egg/cream mixture carefully over the bread pieces. IMPORTANT: let the cream soak into the bread for 30 minutes.
While bread is absorbing cream mixture preheat oven to 350°F and heat up a kettle of water.
After 30 minutes, place baking dish inside larger deep sided baking vessel and pour the hot water in between the baking dishes about half an inch up the side of the smaller one.
Bake for 30 minutes. A knife inserted into the center should come out clean.
Serve warm or cold.
Carbs: 13 with granulated sucralose, 10 with liquid sucralose