8 slices of dry low-carb bread (Life-Style brand bread used in this recipe)
3 tablespoonms butter
2 eggs
1 1/2 cup cream
1/2 cup Vanilla Sugarfree Syrup
1 teaspoon cinnamon
1/2 cup Maltitol (or sweetener of choice)
dash of salt

Preheat oven to 350 °F. Slice the bread into 3/4 inch cubes.

Cream together the butter, eggs, vanilla syrup, cream, sweetener and salt and pour into a glass baking dish that has been prePared with spray oil. Place into a large metal roasting pan and fill with hot water 1/2 way up the side of the Pyrex dish. Bake for 45-50 minutes or until a knife inserted in center comes out clean. Set aside to cool.

To make topping:
Pare and core the apple and dice into 1/4 inch pieces. Combine maple syrup and apples in a small sauce pan and bring to boil. boil for 3-5 minutes or until syrup reduces down and apple is softened. Fold in walnuts. Spread this mixture over Baked pudding. Serve warm or chilled with heavy cream or whipped cream.

Total Effective Carbs per cake: 46.67
ECC Per serving = 5.83