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Sunday, January 26, 2014

Breakfast Bread Pudding in a Jar

I have a new kitchen crush. Canning jars. I am working on the next issue of the Diner News. It will be featuring all sorts of food in a jar. This dish is pretty simple to put together, and despite the name, does not use traditional bread. It takes advantage of the classic Minute Muffin for the base. Then it adds an rum laced egg custard that is a great change of pace. It feels a bit like eating dessert for breakfast! I am giving you the recipe for a single serving, but it would be great in place of your breakfast Multiply Meal you make on prep day. Just line up the jars and fill 'em up.

I used Jamaican Rum flavoring, but maple would also be awesome. Just choose your flavor combo and have fun. You could even make a chocolate Minute Muffin and enjoy a chocolate bread pudding. So many variations are possible. Coconut milk in place of the heavy cream...berries added in...a  tablespoon of get the idea?

Breakfast Bread Pudding in a Jar

1 pat butter
2 tbsp golden flax seed meal
2 tbsp almond flour
1/4 tsp baking powder
pinch of salt
stevia or other sweetener equal to 1 tbsp sugar
1/2 tsp vanilla
1 egg

1 egg
1 tbsp heavy cream
1/4 tsp rum flavoring
stevia equal to 4 tsp sugar
sprinkle of cinnamon
1 pat butter

Using the microwave, melt one pat of butter in a wide mouth half pint canning jar or large ramekin. Add in flax meal, almond flour, baking powder, salt and stevia or other sweetener and egg. Stir until egg is well incorporated into the batter. Cook in the microwave for one minute or until set in the center.* Remove from microwave (careful, the jar will be hot) and use a knife to cut the muffin into bite size chunks while keeping it in the jar. Just cut a grid pattern and then stir a bit.

In a separate small bowl, combine the egg, cream, rum flavoring and stevia or other sweetener. Pour the custard into the jar, carefully coating all the muffin cubes on the top. Sprinkle with cinnamon. Bake at 350 degrees for 15 minutes. Top with an additional pat of butter. Seal the pudding with the lid to the canning jar. Let it cool to room temperature then refrigerate.

Serves 1   362 calories   2 g  net carb     32 g  fat     19 g  protein

Keto:    77%  fat   20%  protein   3 % carb

*Some have asked for oven directions. While I am sure this would work, I have not tried it. I would suggest baking the bread portion at 350 for about 10 minutes. Bake it until it is set but not browned.

This is the muffin fresh from the microwave oven.

I just created this one today, so I am not sure how it freezes. I think it would be fine to freeze, however. I tried it warm from the oven, and while good, I preferred it cold. That is good news for me, since I plan to make these jars to take to school with me. As cold as it has been lately, I just can't make myself get out from under the covers to get a breakfast made. Throwing this little jar in with lunch will be a treat! I will have more breakfast in a jar ideas in the Diner News for February, so look for that coming out on Feb. 1st.

Ready to dig in!

More News too! I am going to do my best to start up my Among Friends features each week. I did that for quite a while back when volume 1 came out. Then I started the school and life got crazy busy. Well, it still is certainly busy, but we have 3 semesters behind us and I do get a break to complete a thought from time to time. I am about to be a true empty nester, as my last boy at home is planning to move in with a former college friend. I am so going to miss him, but not having to prepare the side dishes and other foods for him will give me much more time in the kitchen. I have already made one of Maria's recipes to feature this week, and it was so delicious. Chicken Sate. Be looking for that one.

The authors of the Low Carbing Among Friends series love to hear when people enjoy our recipe creations. It really inspires us to keep going! We share so much of our hard work for free on our blogs. But, the cookbooks are even better and much easier to use in the kitchen. If you appreciate our recipes, you will want the whole collection. Health is the priority, but taste has to be there and these books don't disappoint. If you want to order any volume, just head over to the site. In a new system, I can get credit and a little financial reward when you buy from my personal order page. My earnings help run the school, so you are contributing to a good cause at the same time.

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Anonymous said...

I love your recipes. How do I sign up for your Newsletters? I don't see any place to do that.

Anonymous said...

Can't wait to try this!!! Looks yummy!!! Thanks!!!

aimeezing said...

i would love to try this recipe but i don't believe in the microwave....any suggestions?

Kim W said...

Same question about the microwave. Could you give oven instructions on recipes that use the microwave? Thanks!

Lisa Marshall said...

Sure, you can bake the muffin part in the standard oven for about 15 minutes, depending on what size jar you are using. It wouldn't be too much trouble if you made several at a time.

Lisa Marshall said...

For the Diner News, just go to our website order page.

Fancy Schmancy said...

this recipe looks fab!

where does one acquire golden flax seed meal and almond flour?


Lisa Marshall said...


Lots of places. I grind my own flaxmeal from seed I buy at my local health food store. The darker flax will work, it will just be a darker color. I sometimes grind my own almond flour from blanched almonds, buy you can often buy it at the health food store, Trader Joes, or online from Honeyville, or Netrition. Just do a google search and you will find lots of options.

Anonymous said...

I loved this made with maple extract (didn't have the rum). No way could anyone tell that the muffin is not wheat bread. I also loved the mason jar idea. I bring my supper to work and want to get away from heating soup or stew in the microwave in a plastic container. The jars will be perfect for no spill transport too.

Dave N said...

Hi Lisa,

I read a lot of recipes and yours is the first I've come across that uses the "pat" measure. According to:

it's half a tablespoon. Is that the case, here?

Thanks for making your recipes available! :-)

Lisa Marshall said...

Not sure exactly how much a pat is. Just a small slice. My nutrition program allows for that measurement. Sounds about right though.

Kim Parker said...

Though the bread part tastes great it didn't make any custard. What did I do wrong?

Nicole said...

Hello... I tried this recipe last night after stumbling across your blog about a month ago. It does taste great. A few things though - 1, you don't mention when to add the vanilla extract (I know that's part of the "bread" but I forgot all about it in the ingredients because it wasn't mentioned in the instructions lol and 2, your carb counts are lower than mine. I used Bob's almond flour and that counts for 1.5g and the 1 tbsp of heavy cream is another 1g. There are other smaller counts .6 here and there that should add up. I do love the recipe and will definitely make it again though. Thank you :)

Susan Clark said...

Would really love to try this, but 32 grams of fat? I'm Type 2 diabetic & my nutritionist said if my choice is low carb or low fat to do the low fat everytime. Any hints on how to lower the fat?

Anonymous said...

I just made this and will have it for breakfast tomorrow .I can not wait to have it ,it smells divine.