Turning a Baking Fail Into a T1D-Friendly Dessert | Trainwreck Mexican Chocolate Bread Pudding Cake скачать в хорошем качестве

Turning a Baking Fail Into a T1D-Friendly Dessert | Trainwreck Mexican Chocolate Bread Pudding Cake

I made a keto pink beet yogurt bread for Valentine’s Day and it came out way too salty. Instead of tossing it, I tried turning it into a Mexican Chocolate Bread Pudding Cake — dried the bread, soaked it in a spiced chocolate custard with cinnamon and cayenne, and topped it with naturally pink cream cheese frosting and 100% cacao shavings. Is it perfect? Not quite. But the best part? My T1D toddler LOVED it — no spike — and I even let her eat it for breakfast a couple of mornings. When your kid with Type 1 Diabetes can enjoy chocolate cake for breakfast and her numbers stay steady, that’s a win in my book. Sometimes the kitchen doesn’t go your way and you figure it out anyway. We don’t settle. We solve. 🔗 FREE RECIPE CARD (Download/Print & Keep!) https://drive.google.com/file/d/1imEJ... 🌡 KEY TEMPS & TIMES Bread: 350°F, 50-60 min (lid on first, then off) Drying bread cubes: 250°F, 30-40 min CHECK IT. Mine needed 70 min to fully dry out. Bread pudding: 350°F, 45-50 min (internal 160°F) Frosting chill: 20-30 min 💬 Please like, subscribe and comment! 💕 We don’t settle. We solve. ✨ #keto #ketorecipes #ketodessert #breadpudding #mexicanhotchocolate #ketobaking #valentinesdessert #sugarfree #lowcarb #diabetesfriendly #t1d #type1diabetes #ketobread #beetpowder #naturallycolored #creamcheesefrosting #rosyandreal