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–+ servings

Croque Monsieur Protein Bread Pudding

Maria Emmerich
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Bread, Nut Free, Side Dish
Cuisine French
Servings 12 servings
Calories 314

Ingredients
  

CHEWY PROTEIN SPARING BREAD:

CUSTARD:

  • 8 large eggs
  • 3/4 cup heavy cream
  • 3/4 cup beef broth or chicken broth
  • 2 tablespoons Primal Kitchen Dijon mustard
  • 1/2 teaspoon hot sauce plus more for serving if desired
  • 1 1/2 teaspoons Redmond Real salt divided

CROQUE MONSIEUR:

  • 2 cups shredded Gruyere cheese
  • 1 pound extra lean ham cut into 1/2-inch dices
  • 1/4 cup Parmesan cheese freshly grated

Instructions
 

  • Preheat the oven to 325 degrees F.
  • Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large CHILLED bowl or stand mixer (if the bowl is warm, it activates the gelatin and will gum up). Add the allulose, gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
  • Turn the mixer to low and gently mix the egg white protein powder into the whites.
  • Note: If adding yolks, lightly combine. But note, the yolks will increase fat and can increase likelihood of falling.
  • Grease a bread pan with avocado oil spray and fill with Chewy Protein Sparing Bread mixture.
  • Bake for 30 minutes or until golden brown. Turn oven off and leave bread in the oven for 15 minutes to avoid the bread from falling.
  • Let completely cool before cutting or the bread will fall. Cut into cubes and set aside.
  • To make the Croque Monsieur Bread pudding, place the butter flavored coconut oil into a skillet over medium high heat. Add the chopped onions and saute for 3 minutes. Add the garlic and thyme and saute another minute. Remove from heat and set aside.
  • In a large bowl, place the eggs, cream, broth, Dijon, hot sauce, and salt. Stir well to combine.
  • Spray avocado oil spray into a 11 by 7 inch baking dish. Place half of the cubed bread into the dish. Top with half of the shredded Gruyere cheese, diced ham and half of the onion mixture. Repeat with another layer of bread, cheese, ham and onion mixture. Pour the egg mixture into the dish to cover the bread. Cover and refrigerate for 3 hours or overnight.
  • When ready to bake, preheat oven to 325 degrees F. Bake for 30 minutes, then remove from the oven and sprinkle the Parmesan on top and increase the temperature to 375°F. Bake for another 15 minutes or until Parmesan is golden.
  • Remove from oven and allow to sit for 5 minutes before slicing. Serve with hot sauce if desired.

Video

Nutrition

Calories: 314 | Fat: 19g | Protein: 30g | Carbohydrates: 3g | Fiber: 0.2g | P:E Ratio: 1.4