Serves: 6
Total Calories: 609
1. Heat oven to 375° F.
2. Heat heavy cream and splenda to almost boiling. Gradually stir hot mixture into eggs blend well. Add cake crumbs and vanilla. Spoon into 6 6-ounce custard cups place cups in a 9 x 13-inch pan and pour in boiling water halfway up cups. Bake 40 to 50 minutes or until a knife inserted in center comes out clean.
Note: This pudding may also be baked in a 8-inch square baking dish and placed into a roasting pan with boiling water poured to a depth of 1 inch. Use same test for doneness as above.
This Cake Crumb Pudding recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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