I made this for a company that I spoke at. Out of the 250 samples I gave away, only 2 people guessed the secret ingredient!
Rhubarb Bread Pudding:
2 cups eggplant, peeled
2 tablespoons butter, melted
1/2 cup Rhubarb (optional), cut into 1/2 inch pieces
4 eggs, beaten
1 1/2 cups unsweetened vanilla almond milk
1/4 cup erythritol (or Swerve)
1 tsp stevia glycerite (omit if using Swerve)
1 tsp ground cinnamon
1 tsp vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Cut eggplant into 1 inch pieces and place in an 8 inch square baking pan. Drizzle melted butter over eggplant (add rhubarb if using). Bake for 15 minutes or until soft and drain an extra liquid.
In a medium mixing bowl, combine eggs, almond milk, sweetener, cinnamon, and vanilla. Beat until well mixed. Pour over eggplant, and lightly push down with a fork until eggplant is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Serve with a dollop of fresh whipped cream (sweetened with a drop of stevia glycerite)
Nutritional Comparison:
Store Bought Bread Pudding (per SERVING)= 642 calories, 31g fat, 7g protein, 84 carbs, 2 fiber (82g effective carbs)
Eggplant Bread Pudding (for WHOLE BATCH) = 588 calories, 47g fat, 26.5g protein, 17.5g carbs, 8.7g fiber (8.8g effective carbs)
Eggplant Bread Pudding (per serving, serves 8) = 74 calories, 5.9g fat, 3.3g protein, 2.2 carb, 1.1g fiber (1.1g effective carbs)
2 cups eggplant, peeled
2 tablespoons butter, melted
1/2 cup Rhubarb (optional), cut into 1/2 inch pieces
4 eggs, beaten
1 1/2 cups unsweetened vanilla almond milk
1/4 cup erythritol (or Swerve)
1 tsp stevia glycerite (omit if using Swerve)
1 tsp ground cinnamon
1 tsp vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Cut eggplant into 1 inch pieces and place in an 8 inch square baking pan. Drizzle melted butter over eggplant (add rhubarb if using). Bake for 15 minutes or until soft and drain an extra liquid.
In a medium mixing bowl, combine eggs, almond milk, sweetener, cinnamon, and vanilla. Beat until well mixed. Pour over eggplant, and lightly push down with a fork until eggplant is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Serve with a dollop of fresh whipped cream (sweetened with a drop of stevia glycerite)
Nutritional Comparison:
Store Bought Bread Pudding (per SERVING)= 642 calories, 31g fat, 7g protein, 84 carbs, 2 fiber (82g effective carbs)
Eggplant Bread Pudding (for WHOLE BATCH) = 588 calories, 47g fat, 26.5g protein, 17.5g carbs, 8.7g fiber (8.8g effective carbs)
Eggplant Bread Pudding (per serving, serves 8) = 74 calories, 5.9g fat, 3.3g protein, 2.2 carb, 1.1g fiber (1.1g effective carbs)
I know eventually I will be able to figure the conversion on my own, but I need a substitution for The Truvia. I have Stevia Extract (powdered), Stevia Glycerite, and Xylitol, what would you recommend? Thanks Maria! We love your recipes and are excited to enjoy this delicacy tonight!
ReplyDeleteAll fixed Molly! I hope you enjoy!:)
ReplyDeleteMade this today and it turned out beautifully! SO delicious! I didn't have vanilla almond milk so I used mostly coconut milk mixed with a little raw cows milk. What a yummy healthy treat! Bravo Maria :)
ReplyDeleteThanks Jenni! I love how you are trying so many new recipes! Keep it up;)))
DeleteMaking your moussaka tomorrow! And plan on trying your Faux-tatos very soon as well... Your recipes are fantastic keep em coming!
ReplyDeleteMade this tonight. Yum! So happy with how it turned out. Thank you Jenni for all of your wonderful wonderful recipes! Your site is one of my absolute favorites. I love coming here and trying out all your great recipes!
ReplyDeleteThanks! Glad you liked it. :)
DeleteHi Maria - Do you need to salt the eggplant (to get rid of bitterness) prior to using in this recipe?
ReplyDeleteNope, it is not needed. Thanks! :)
DeleteDesserts don't get any better than when you can get some veggies in at the same time, can't wait to try this out since bread pudding is one of my favorite desserts :)
ReplyDeleteEggplant?!! Okay, this is just too weird. I MUST try this. I love eggplant, but never had it in a "sweet" dish before. I'm intrigued! Thanks for another inventive recipe. :-)
ReplyDeleteThanks! I love how versatile eggplant it (fries, french toast, this...) :)
DeleteSince eggplant is a nightshade, is it true it may inflame arthritis? I have always stayed away :( and I don't eat tomatoes except rare occasion either. Is there like a "meter" for these things, like is one nightshade worse or better than the other as far as inflammation goes?
ReplyDeleteYes, if you have issues with arthritis I recommend to my clients to avoid eggplant. The worst nightshade is tobacco.
DeleteI don't smoke. At least that's one! Is there anything else I could make eggplant recipes with? A neutral-tasting firm squash? There are so many yummy-looking recipes for eggplant.
DeleteSorry, can't think of one off the top of my head. I'll let you know if I do. :)
DeleteI found you via HLH2 and I am so impressed with your site! Wow! Love it & must put you on my blogroll!!!
ReplyDeleteThank you! :)
Deletecould you do this the jicama?
ReplyDeleteIt would have more of an apple taste and texture than bread, but you could give it a try! :)
DeleteHi Maria, when you say "Pour over eggplant, and lightly push down with a fork until eggplant is covered and soaking up the egg mixture." you do that for a little while don't you? it seems my eggplants didn't soak any of the egg (my cubes were a lot smaller too, about half an inch... and it ended up looking like a sweet omelet at the bottom with cubes of eggplant floating on top. I could taste the eggplant a lot more than I thought I should. Might salt and rinse next time? What do you think? (also might avoid the itchy roof of the mouth I get?). DH liked it though, more than me. :(
ReplyDeleteHi France. Maybe try a shallower and wider pan? Or try stirring it a couple times during the baking. Happy baking! :)
DeleteI'll try both! Thank you.
DeleteIn my experience an itchy mouth usually means allergies so be careful about eating eggplant!
DeleteI made this yesterday but with only 1 cup of almond milk. I could see that if I used the full 2 cups that I would have ended up with something as you described.
DeleteI've had the pudding in the oven for an hour and a half and a third of the eggplant is still very firm. I'm not sure what i've done wrong. I used xylitol as my sweetener and subbed in coconut milk instead of almond milk.
ReplyDeleteHmm, those subs shouldn't have made a difference. In the first step, when you cook the eggplant, was it soft at that point?
DeleteWell Maria I have been thinking about this for awhile. I made this bread pudding and it was great, even my mum loved it! SO, now ... I was thinking about stuffing? Ya maybe eggplant stuffing! So am going to make Christmas stuffing with the idea coming from your bread pudding! Sausage, onions, celery, spices, herbs, chicken stock... I will let you know. I bet it works.
ReplyDeleteThx for the idea.
Seasons Greetings,
Sula
That's a great idea! Let me know how it works out. :)
DeleteToday is my xmas as I have to work tommorow. So, the "stuffing".
DeleteI made it in a slowcooker. Cooked it for about 6 hrs. it was too moist, so put it in the oven for about an hour. As a side dish it's great... as stuffing, not so much. It is still too "vegetably" and not "bready" enough. BUT, it was a great experiment. Am thinking if you used a low carb bread, AND eggplant it might be just right.
Thank you for all the recipes, and ideas.
Seasons greetings to you and yours!
Sula
At least it worked as a side. :) Thanks for letting me know!
DeleteI got around to making your "french toast" recipe and with the remaining eggplant I made the bread pudding. I enjoyed it. It was the FIRST time I had ever had eggplant so I didn't know what to expect. I will definitely make it again!!
ReplyDeleteI just read the part about arthritis (which I do have) so I'm hoping it won't be a problem. Thanks again for all your recipes etc...
Thanks! :)
DeleteI have never liked eggplant all that much, but I am excited to find dishes that I will enjoy it in. Thank you for this blog! I was inspired to eat differently after stumbling across your site, but also discouraged feeling it would be too difficult and expensive. I have slowly been doing some things differently and have decided to jump in with both feet. I ordered 3 of your books today! I have a question. I just bought a huge thing of pure stevia extract (nunaturals nustevia concentrate) and was wondering if that measures the same as the glycerite in your recipes? I have so much that I want to be able to use that up before trying a new stevia. Thanks again!
ReplyDeleteChristina
Thank you Christina! I am not sure about the nustevia. Do you have my "The Art of Healthy Eating - sweets" book? I have a conversion chart in there for sweeteners. I usually do 1 tsp stevia glycerite and 1 cup erythritol for each cup sugar replacement. :)
DeleteI do not have the Sweets book yet, sadly! I bought the metabolism one, the cravings one and the savory cookbook... It may be a bit of time before I can purchase anymore. I am tethering my husbands patience on a thin string with my new foods and purchases. I did get some erythritol to mix with the stevia I have and will probably have to play around a little bit with it. I did make the apple bundt cake and definately put too much stevia!It was still good, I just made a more mello icing with another recipe and it helped it to be edible! I want to try it again though, because I could tell it would be super yummy if made it with less stevia. The NuNaturals isn't bitter but very, very concentrated, so easy to overdo it.
DeleteThanks for all of your help!
Christina
I had the same problem as France. Doubled the recipe and used an oval dish that was too deep. I took your suggestion to stir a couple times during baking. What happened was the custard separated from the eggpant juices and it ended up having a watery consistency. Next time I will used a bigger shallower dish or 2 8 x 8 dishes and let it set up properly. The flavor, I must say, was good. The eggpant was nicely masked. Truth is, I'm going for seconds!
ReplyDeleteI made this and it tastes great but ended up really watery. I think that I will salt and drain it next time, as well as reducing the almond milk a bit, to make it less liquidy and will make sure to use a shallower dish as the one I used was too deep.
ReplyDeleteMine ended up being very watery too! And doesn't really taste like bread pudding, so not really my idea of a good sub for bread pudding. I was soooo hoping it would be.
ReplyDeleteI added some extra instructions and reduced the almond milk above. Hope this works better for you. :)
Delete