WebPreheat the oven to 350F. In a large bowl, mix 4 eggs, 2 cups of almond milk, 1 tsp of ground cinnamon, ¼ tsp of ground nutmeg, 1 tbsp of vanilla extract, and a ¼ cup …
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This homemade butterscotch pudding recipe from scratch is also super cute in little shot glasses topped with whipped cream. A shot glass portion is the perfect serving size as the high fat of the Coconut Cream will fill you up fast. So, definitely give this low carb pudding from scratch a try!
Preheat oven to 350º F. Grease 13 x 9-inch baking dish. Spread bread cubes in single layer on rimmed baking sheets. Bake, tossing occasionally, for 10 minutes or until dry. Beat eggs in large bowl; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat.
DIRECTIONS Preheat oven to 350° and grease a 9×5 loaf pan. In a large bowl, combine butter, pumpkin, sugar, and dry pudding mix. Add eggs and buttermilk and mix well. Add flour, pumpkin spice, cinnamon, baking powder, and baking soda. Scoop into pan and bake for 45-50 minutes or until toothpick inserted in the center comes out clean.
1 (3.4 oz.) pkg instant butterscotch pudding (dry powder, unprepared) Butter an 8×4 inch loaf pan. In a large bowl, combine: flour, pudding mix, baking powder, baking soda and spices. Whisk to incorporate. Set aside.