High-Protein Bread Pudding



Brandon here, coming at you with another recipe that combines pinkies-up eating with a macro-appropriate twist thrown in. This recipe was inspired by three things: 1. I have an incredible surplus of homemade bread and can only give so much away.

2. I need supplemental protein sources because we only eat wild game now, nothing from the store. 3. I need a protein source that's also rich in carbs, but lower in fat, so I can eat it quickly at work in between clients without feeling bloated. In addition, using stevia instead of sugar will help keep simple carbs down.



Help me, I'm drowning in bread.

This is a basic bread pudding, but with protein powder added in. It will be important to choose a whey protein powder with a pretty neutral flavor profile. The goal is to not really taste it, or let it overpower that delicious bread pudding taste. A few more important things to consider: You have to use old bread, fresh bread won't do. Preferably artisan bread, left out on the counter for a day or two, until it's hard and crispy.


I highly recommend using an immersion blender when mixing the protein powder with your wet ingredients. A whisk or a fork won't do, it will leave you with clumps. An immersion blender will ensure that it's thoroughly incorporated.


Adding in some extra liquid egg whites will help that protein powder blend thoroughly as well. I didn't even taste that I added the powder in, and the flavor was toasted coconut! Please check out the recipe below:

Ingredients:


-450g thick, crispy, day-old bread, cut into 2" squares -6 large eggs + 1/2 cup egg whites

-4 cups 2% milk -1 cup powdered Stevia/erythritol blend -100g whey protein (your choice of flavor, I recommend a simple flavor) -1.5tbsp vanilla extract -1tsp cinnamon powder -1/2tsp nutmeg


Directions:

Grease a 9x13" pan and set aside. Spread your 2" bread chunks evenly throughout the pan. In a large bowl, combine eggs, egg whites, protein. whisk together.


Then, add protein powder, milk, vanilla extract, nutmeg, and cinnamon. Use an immersion blender for best results. The consistency should be smooth and uniform, but don't blend so long that peaks start to form. Pour entire mixture over bread in the pan, and press down gently on the bread to make sure that all bread has some liquid in it. There will be pieces that stay on top, and that is fine (I like some crunch). Cover. Leave for at least one hour, or up to 24 hours, for maximum soak time. I prefer one hour, so I still have crunch.


Bake uncovered at 325F for 40-50 minutes. If the top is getting too dry, top with foil. Your oven temp may vary more than mine. Liquids should be set in the bottom and throughout the pan, like a custard, not scrambled eggs.


Plate and serve. This bread pudding is best day-of, but can last up to three days. But why would you wait that long to eat it? Live a little!

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