Spread in an 8x8 baking dish. Bake for 20-25 minutes until golden. Cool for 10 minutes and cut into cubes. (Can be made the day before).
Blend together the custard ingredients until smooth.
Assembly:
Place cubes of bread in the 8x8 baking dish. Pour the custard mixture over the top.
Sprinkle on the berries.
Bake for 45-55 minutes until golden brown and set in the center.
Notes
Nutrition: this recipe makes 9 generous pieces. There are 3.9 NET carbs per serving.Substitutions: swap out the berries and add cinnamon, chocolate chips, or pumpkin pie spice for a different flavor. Prep Time: you can prepare the bread up to one day in advance to save yourself time later. To Reheat: place the bread pudding on a microwave-safe plate and heat up for 30 seconds or until hot. Alternatively, heat in the oven at 325 degrees for 10-15 minutes or until hot. To Freeze: cover the pudding with plastic wrap after it has cooled. Then put it in the fridge for up to 2 months. Defrost in the fridge and heat up once thawed.