Bread pudding is the dessert that turns a few slices of bread into something warm, soft and spoon-ready. This sugar-free bread pudding keeps all of that comfort: toasted bread cubes soaked in a cinnamon and nutmeg custard, baked until the top turns golden and the middle stays soft.
The difference is what goes into it. Instead of white bread and a sugary custard, this sugar-free bread pudding uses Hero Classic White Bread, unsweetened almond milk, eggs, a little cream and granulated allulose. Each small portion comes to about 90 calories and 1g net carbs.
It is built in the spirit of a classic New Orleans bread pudding, warm and cinnamon-spiced, but it is served without the traditional boozy sauce. Nothing here contains alcohol.
Why You’ll Love This Sugar-Free Bread Pudding
- Real bread pudding texture. Lightly toasted cubes soak up the custard but keep their shape, with crisp golden corners on top.
- Only 1g net carbs per portion. The macros are built on Hero Classic White Bread, so each serving has 7g total carbs and 6g fiber.
- Short ingredient list. Bread, eggs, almond milk, cream, allulose, butter, cinnamon and nutmeg. That is the whole recipe.
- Small batch. One 6×6-inch dish makes 6 small bowls, so this sugar-free bread pudding is easy to bake for a small family dessert.
Ingredient Notes
Hero Classic White Bread. This is the ingredient the whole recipe depends on. The nutrition for this sugar-free bread pudding is estimated with Hero Classic White Bread, and regular white bread would raise the carbs a lot, so do not swap it if you are counting net carbs.
Eggs. Two large eggs (100g) set the custard. They are the reason the pudding is baked until the center reaches 160°F (71°C).
Almond milk and cream. One cup of Blue Diamond Almond Breeze Unsweetened Original Almondmilk makes up most of the custard. Two tablespoons of heavy whipping cream give it a richer, softer set.
Allulose. About ⅓ cup (65g) of pure granulated allulose sweetens the custard. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label, and it is left out of the displayed carbs here.
Butter and spices. One tablespoon of unsalted butter is split: 3g greases the dish and 11g goes into the custard. A teaspoon of cinnamon and a quarter teaspoon of nutmeg give this sugar-free bread pudding its warm, classic flavor.
How to Make Sugar-Free Bread Pudding
You need a 6×6-inch ceramic baking dish that is 2 inches deep, a 13×18-inch baking sheet, a mixing bowl and a whisk. Prep takes about 15 minutes, baking takes 35 to 42 minutes, and the pudding soaks and rests for about 40 minutes in total.
Step 1. Preheat the oven to 325°F (163°C) and cut the bread into ¾ to 1-inch cubes.
Step 2. Spread the cubes on the baking sheet and toast them for 7 to 9 minutes, until they feel lightly dry but are not deeply browned.
Step 3. Grease the ceramic dish with 3g of the butter and arrange the toasted bread cubes evenly inside.
Step 4. Whisk the eggs and allulose until combined. Add the almond milk, cream, the remaining 11g of melted butter, the cinnamon and the nutmeg.
Step 5. Pour the custard over the bread and press gently so every cube gets moistened. Let it soak for 15 to 20 minutes, leaving a few corners exposed.
Step 6. Bake for 35 to 42 minutes, until the top is golden and the custard reaches 160°F (71°C) in the center.
Step 7. If the top browns too quickly, cover the dish loosely with foil.
Step 8. Rest the sugar-free bread pudding for 15 to 20 minutes. Divide it evenly into 6 small white bowls and serve it warm.
Success Tips for Sugar-Free Bread Pudding
Toast the bread lightly. Dry cubes drink up the custard without turning gummy. Stop when they feel dry, not when they look brown.
Leave a few corners exposed. The cubes that stick out above the custard are the ones that bake into golden, crisp edges. That contrast is what makes a sugar-free bread pudding feel like the real thing.
Use a thermometer. Bake until the custard is set but still soft and custardy, with the center at 160°F (71°C). Cover with foil if the top gets dark first.
Keep the portions small. The recipe makes 6 small portions on purpose, to keep the fiber per serving in check.
Serving Ideas
This pudding is meant to be eaten warm, straight from the bowl. If you want a sauce on top, a spoonful of my sugar-free caramel sauce works well; just remember it adds to the nutrition numbers above.
If you like the cinnamon and nutmeg here, the same spices flavor my sugar-free eggnog. For more spoonable desserts, try the sugar-free banana pudding with vanilla wafers or the sugar-free caramel pear pudding.
Storage
The recipe does not give a storage time, so plan to serve this sugar-free bread pudding warm, the day you bake it.
Sugar-Free Bread Pudding FAQ
Can I use regular bread?
You can, but the nutrition will not match. The numbers for this sugar-free bread pudding are estimated with Hero Classic White Bread, and regular bread would raise the carbs a lot.
Why toast the bread first?
Toasting the cubes for 7 to 9 minutes dries them lightly, so they soak up the custard without turning gummy.
How do I know when it is done?
The top should be golden and the custard in the center should reach 160°F (71°C). It should be set but still soft.
Does this bread pudding have a bourbon sauce?
No. This sugar-free bread pudding is served on its own, warm, without the traditional boozy sauce, and nothing in it contains alcohol.
Is allulose a sugar alcohol?
No. Allulose is a rare sugar, not a sugar alcohol. You can look up the eggs, cream and almond milk in this recipe on USDA FoodData Central.
Warm, golden and soft in the middle, this sugar-free bread pudding is the cozy dessert to bake when you have a few slices of bread and half an hour to spare.
Sugar-Free Bread Pudding (Classic New Orleans Style)
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Cut bread into ¾–1-inch cubes.
- Spread cubes on a baking sheet. Toast 7–9 minutes until lightly dry, not deeply browned.
- Grease the ceramic dish with 3g butter. Arrange toasted bread cubes evenly.
- Whisk eggs and allulose until combined. Add almond milk, cream, remaining 11g melted butter, cinnamon, and nutmeg.
- Pour custard over bread. Gently press to moisten and soak 15–20 minutes, leaving a few corners exposed.
- Bake 35–42 minutes until golden on top and custard reaches 160°F (71°C) in the center.
- If browning too quickly, loosely cover with foil.
- Rest 15–20 minutes. Divide evenly into 6 small white bowls and serve warm.
Notes
- Use Hero Classic White Bread for the estimated macros.
- Toast bread lightly to prevent a gummy texture.
- Keep exposed corners for golden, crisp edges.
- Bake until set but still soft and custardy.
- Portions are small to maintain the fiber limit.
- Nutrition is estimated; allulose is excluded from displayed carbs.