Keto Low Carb Pumpkin Spice Bread Pudding
A rich and creamy bread pudding featuring spiced pumpkin flavor without the carbs. Cubes of low carb pumpkin bread soak up a luxurious custard made with eggs, pumpkin puree, and half & half, sweetened with erythritol and warmed with pumpkin pie spice. Perfect for fall entertaining or a cozy dessert, this individual portion treat delivers all the comfort of traditional bread pudding while keeping carbs in check. The overnight bread drying process ensures optimal texture.
Ingredients
- 6 slices Low Carb Pumpkin Bread, about 1/2 recipe
- 6 eggs, slightly beaten
- 1 cup pumpkin puree
- 1 ½ cups Half & Half, equal parts whole milk and creamheavy cream1:1richeradds dairy
more indulgent texture
- ½ cup Swerve or erythritol
- 2 teaspoon pumpkin pie spicecinnamon + nutmeg + ginger1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp gingerspice blend
individual spices
Full guide → - 2 teaspoons vanilla extract
- 12 teaspoons butter, divided
- raw pumpkin seeds
Instructions
- 1
Cut bread into cubes and lay on a baking sheet uncovered to dry out overnight or at least 6-8 hours
- 2
Preheat oven to 350 degrees
- 3
Grease 6 ramekins or custard cups
- 4
In a large bowl whisk together all ingredients except butter and optional pumpkin seeds
- 5
Place cubed bread into each ramekin
- 6
Place ramekins on a baking sheet
- 7
Pour egg mixture over cubed bread until full in each ramekin
- 8
Top with optional pumpkin seeds if desired
- 9
Add butter onto each serving
- 10
Bake 30-40 minutes or until center is cooked through, check if a skewer in center comes out clean
- 11
Allow to cool then refrigerate
- 12
Keep refrigerated until ready to serve
Tips
Dry the bread cubes overnight for best texture - this prevents soggy bread pudding and helps absorb the custard properly.
Test doneness with a skewer in the center; it should come out clean when the custard has fully set.
Serve chilled or at room temperature - the flavors develop beautifully after refrigeration.
Good to Know
Refrigerate covered for up to 3 days. Best served chilled.
Can be assembled and refrigerated overnight before baking. Add 5-10 minutes to baking time if baking from cold.
Serve chilled or at room temperature. Can be warmed briefly in microwave if desired.
Common Mistakes
Don't skip drying the bread cubes to avoid soggy texture
Don't overbake to prevent curdled custard
Substitutions
individual spices
Full guide →FAQ
Can I make this in one large dish instead of ramekins?
Yes, use an 8x8 baking dish and increase baking time to 45-55 minutes, checking center with skewer for doneness.
What if I don't have low carb pumpkin bread?
You can substitute any low carb bread or make your own. Regular bread will work but won't be low carb.
How long will this keep in the refrigerator?
Properly stored covered, it will keep for up to 3 days. The flavors actually improve after the first day.