½ cup heavy cream (or full-fat coconut milk if dairy-
free)
3 large eggs
⅔ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
1 teaspoon ground cinnamon
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract
½ teaspoon fine sea salt
optional topping
Extra Chocolate Glaze (here), for drizzling
- Preheat the oven to 350°F. Grease an 11 by 7-
inch baking dish or a standard-size 12-well muffin pan. - In a bowl, cover the cubed donuts with the milk
and cream; set aside. In another bowl, combine the
eggs, sweetener, cinnamon, and vanilla; blend well.
Pour the egg mixture over the soaked donuts and stir to
blend. Pour the combined mixture into the prepared
baking dish or muffin pan (if using a muffin pan, fill
each well about two-thirds full). - Bake for 45 minutes to 1 hour, until set. If
making muffins, bake for 25 to 30 minutes, until set.
Allow to cool completely in the pan. Cut bread pudding
made in a baking dish into 12 equal-size pieces. If
desired, drizzle each piece (or “muffin”) with 1 to 2
tablespoons of extra chocolate glaze.