Pecan-Maple Bread Pudding

This homey breakfast takes less than an hour to prepare and is a delightful way to start the day. By making this pudding in a water bath you are guaranteed a moist final product.

PREP TIME: 20 MINUTES • COOK TIME: 30 MINUTES
4 SERVINGS

• nonstick cooking spray
• 4 slices Atkins Bakery^™ Ready-to-Eat Sliced White Bread, lightly toasted and cut into ½-inch cubes
• ½ cup chopped pecans, toasted
• 1 cup heavy cream
• 1 cup water
• 3 eggs
• ¹/₃ cup Atkins Quick Quisine^™ Sugar Free Pancake Syrup
• 3 tablespoons granular sugar substitute

1. Preheat the oven to 325°F. Lightly coat a 4-cup ovenproof baking dish with cooking spray. Layer the bread cubes and pecans in the baking dish and set aside.

2. In a bowl, whisk together the cream, water, eggs, syrup, and sugar substitute. Pour the mixture over the bread and allow to sit for 15 minutes.

3. Place the baking dish in a larger pan and place in the oven. Pour enough hot water in the pan to come halfway up the sides of the baking dish. Bake for 30 minutes, or until a knife inserted in the middle of the pudding comes out clean. Remove from the oven and allow to cool slightly before serving.

PER SERVING

carbs: 13.5 grams; Net Carbs: 7 grams;
fiber: 6.5 grams; protein: 20 grams; fat: 39.5 grams; calories: 461

PHASES 2–4