My client made the eggplant french toast and it became really mushy...I thought, hmmmm, bread pudding!
Rhubarb Bread Pudding:
2 cups eggplant, peeled
2 tablespoons butter, melted
1/2 cup Rhubarb (optional), cut into 1/2 inch pieces
4 eggs, beaten
2 cups vanilla almond milk
1/4 cup erythritol (or Swerve)
1 tsp stevia glycerite (omit if using Swerve)
1 tsp ground cinnamon
1 tsp vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Cut eggplant into 1 inch pieces and place in an 8 inch square baking pan. Drizzle melted butter over eggplant (add rhubarb if using). Bake for 15 minutes or until soft.
In a medium mixing bowl, combine eggs, almond milk, sweetener, cinnamon, and vanilla. Beat until well mixed. Pour over eggplant, and lightly push down with a fork until eggplant is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Serve with a dollop of fresh whipped cream (sweetened with a drop of stevia glycerite)
Nutritional Comparison:
Store Bought Bread Pudding (per SERVING)= 415 calories, 60 carbs, 0 fiber
Eggplant Bread Pudding (for WHOLE BATCH) = 616 calories, 20 carbs, 6 fiber
Eggplant Bread Pudding (per serving, serves 8) = 77 calories, 2.5 carb, 0.8fiber
Rhubarb Bread Pudding:
2 cups eggplant, peeled
2 tablespoons butter, melted
1/2 cup Rhubarb (optional), cut into 1/2 inch pieces
4 eggs, beaten
2 cups vanilla almond milk
1/4 cup erythritol (or Swerve)
1 tsp stevia glycerite (omit if using Swerve)
1 tsp ground cinnamon
1 tsp vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Cut eggplant into 1 inch pieces and place in an 8 inch square baking pan. Drizzle melted butter over eggplant (add rhubarb if using). Bake for 15 minutes or until soft.
In a medium mixing bowl, combine eggs, almond milk, sweetener, cinnamon, and vanilla. Beat until well mixed. Pour over eggplant, and lightly push down with a fork until eggplant is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Serve with a dollop of fresh whipped cream (sweetened with a drop of stevia glycerite)
Nutritional Comparison:
Store Bought Bread Pudding (per SERVING)= 415 calories, 60 carbs, 0 fiber
Eggplant Bread Pudding (for WHOLE BATCH) = 616 calories, 20 carbs, 6 fiber
Eggplant Bread Pudding (per serving, serves 8) = 77 calories, 2.5 carb, 0.8fiber
