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 bowl or stand mixer. Add the allulose, 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.

Grease a bread pan with Primal Kitchen Avocado oil spray and fill with protein sparing Wonder 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 1 inch cubes.

Spray a 9x13 baking dish with nonstick cooking spray. Place the cubed protein sparing bread into the prepared baking dish and spread it around into an even layer. Set aside.

In a large mixing bowl, whisk together the egg whites, natural sweetener, almond milk, vanilla, and cinnamon until fully combined. Pour the mixture evenly over the protein sparing bread in the prepared baking pan, making sure all of the bread is coated.

Meanwhile, preheat the oven to 350°F. Cover the bread pudding with tin foil and place the bread pudding in the oven and bake for 35-40 minutes or until the pudding is set. Remove foil and cook another 10 minutes or until there are crispy edges on the top.

Remove from the oven and allow to cool slightly before serving.

Make the cream cheese glaze: Stir the cream cheese with a fork until it is very loose and there are no lumps. Slowly add the almond milk and stir until smooth. Add the sweetener and vanilla and stir until smooth. Taste and adjust the sweetness to your liking. Just before serving, drizzle the glaze over the warm bread pudding.

To make the Protein sparing glaze, place the allulose in a small bowl and slowly add a tablespoon of almond milk to the bowl and extract. Stir and add more almond milk until you get a glaze with your desired consistency.

Store extras in an airtight container in the fridge for 5 days.