🥄 Ingredients (6–8 servings)
For the bread pudding:
6–7 cups whole-grain or high-protein bread (cubed, day-old works best)
4 large eggs
1 1/2 cups milk (low-fat or high-protein milk)
1 cup Greek yogurt (or low-fat cream cheese for richness)
1/3 cup sweetener (erythritol, monk fruit, or honey)
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp nutmeg (optional)
1/2 cup raisins or chopped nuts (optional, boosts fiber and texture)
For the vanilla sauce:
1 cup milk (or protein-enriched milk)
2 large egg yolks
2 tbsp sweetener
1 tsp vanilla extract
1 scoop vanilla whey protein (optional for extra protein boost)
👩🍳 Instructions
- Preheat oven
Preheat to 175°C (350°F) and lightly grease a 9×13-inch baking dish. - Prepare bread pudding
In a large bowl, whisk eggs, milk, Greek yogurt, sweetener, vanilla, cinnamon, and nutmeg.
Add cubed bread and gently fold to coat evenly. Let sit 5–10 minutes to soak.
Stir in raisins or nuts if using.
Pour mixture into prepared baking dish. - Bake
Bake uncovered for 35–45 minutes, until the custard is set and the top is golden brown. - Make vanilla sauce
In a small saucepan, heat milk over low-medium heat until warm.
In a bowl, whisk egg yolks, sweetener, and protein powder (if using).
Slowly whisk warm milk into egg mixture to temper.
Return mixture to the saucepan, cook over low heat, stirring constantly until slightly thickened (don’t boil).
Stir in vanilla extract. - Serve
Pour warm vanilla sauce over slices of bread pudding.
💪 Protein Estimate (approx per serving, 1/8 of dish)
Greek yogurt + milk + eggs: ~20–25g protein
Protein powder in sauce: adds ~8–10g if used
Total per serving: ~28–35g protein
