Name: Low Sugar Bread Pudding with Vanilla Rum Sauce
Prep time: 10 min
Cook time: 45 min
Yield: 4
Ingredients: 180g bread - for the bread pudding; 400ml milk - for the bread pudding; 2 eggs - for the bread pudding; 70g monk fruit erythritol sweetener - for the bread pudding; 1/8 tsp salt - for the bread pudding; 1/8 tsp cinnamon - for the bread pudding; 1 tsp vanilla extract - for the bread pudding; 60g raisins - for the bread pudding; 1 cup milk - for the vanilla rum sauce; 1 tbsp butter - for the vanilla rum sauce; 2 tbsp cornstarch - for the vanilla rum sauce; 2 tsp vanilla extract - for the vanilla rum sauce; 1-2 tbsp rum - for the vanilla rum sauce; Pinch of salt - for the vanilla rum sauce; 1/4 cup of monk fruit erythritol sweetener - for the vanilla rum sauce

Instructions

Bread Pudding

Preheat oven to 170°C / 338 °F.
Lightly grease a baking dish with butter or oil of choice and set aside.
Cut the bread into 3cm / 1.2in cubes.
In a big mixing bowl, add eggs and beat until frothy.
Add milk, monk fruit erythritol sweetener, salt, cinnamon and vanilla extract to the mixing bowl. Whisk until combined.
Pour half of the milk mixture into the baking dish, then add all the bread cubes. Let stand for 5 minutes.
Pour remaining milk mixture over the bread cubes. Give everything a stir.
Bake for 40-45 minutes or a toothpick comes out clean and the top is golden brown.

Vanilla Rum Sauce

While the bread pudding is baking, prepare the sauce. In a small pot, add all ingredients for the sauce and whisk until combined.
Cook over medium heat until mixture starts to bubble, then reduce to low heat and let simmer for 5 minutes or until the consistency resembles custard. Whisk or stir constantly to avoid burning.
Remove sauce from heat and let cool slightly before serving with bread pudding.

Notes

Use bread that is at least 1 day old for this recipe, otherwise the bread pudding will be too soggy. If you only have fresh bread, you can dry it out by toasting it lightly and let cool before proceeding with the recipe.
I used wholemeal bread but you can use whatever bread suits your dietary needs.
You can substitute monk fruit erythritol with any other sweetener of choice.
To make this dairy-free, you can substitute milk with almond/coconut/oat milk, and butter with vegan margarine or coconut oil.
The vanilla rum sauce will keep in an airtight container in the fridge for up to 3 days.
You can substitute rum with whiskey, or omit completely if you can't take alcohol.