Sugar -free desserts: Breadlessness Buddine!

Welcome to Paulina's Kitchen! Today I'm bringing you one of my favorite sugar-free desserts: bread pudding ! We all love desserts, even the word "dessert" is a nice thing to say! But some of us can't eat sugar, or are trying to cut down on it, or are on a diet.

So I started thinking about sugar-free desserts so I could reach everyone! The first sugar-free dessert that comes to mind is a good fruit ice cream, which doesn't need any added sugar. If you freeze a banana, some strawberries, and some nuts, put them in a blender, and voilà! You have a sugar-free dessert!

But for those who say fruit isn't dessert, I bring you this bread pudding, the king of sugar-free desserts . If you want more sugar-free desserts, here are an incredible fruit tart and chocolate volcano

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about this sugar-free bread pudding

This is one of the best sugar-free desserts out there; it's delicious and has an incredible texture ! In this case, we added brown and golden raisins, but that depends more on individual taste. Also, if you're making a dessert for someone who can't eat sugar, it's advisable not to add the raisins.

Traditional bread pudding has a caramel base; imagine that caramel has nothing to do with a sugar-free dessert. But we have options: we can put it in a silicone mold, for example, so it's easy to unmold. We can use a regular mold and then take the trouble to unmold it slowly.

And we can also put it in individual pots and make personal sugar-free desserts! Everyone can eat it from the pot and that's it!

Greetings and until next

Juanita

Assistant

Ingredients

for a medium bread pudding

• 250g of day-old bread
• 500cc of skimmed milk
• 3 eggs
• Zucra sweetener to taste
• raisins (optional)
• Vanilla essence

PAN Buddine Recipe

the king of sugar-free desserts

1. The first thing we'll do is tear the bread into small pieces with our hands. Place it in a bowl and add all the milk. Flatten it slightly so that all the bread is in contact with the liquid. Place it in the refrigerator for about an hour.
2. When it comes out of the fridge we have two options: we can mash it with a fork, or blend it a little (you can also put it in a mixer) depending on the texture you like for the bread pudding.
3. Now we'll add the eggs and beat well until combined. In this step, we add the sweetener (I used Zucra), vanilla extract, and lemon zest if you like. Add the raisins, if you like, and mix well.
4. Pour the mixture into a flan mold or similar pan and cover it with plastic wrap. Place the mold on a baking sheet and place in a very low oven, at about 160°C. Add water to the pan and make sure it doesn't evaporate completely. Bake for an hour. I served it with maple syrup instead of caramel, but you can serve it as is.

Look what this is

beautiful!