Preheat the oven to 180°C.
Heat the cream, vanilla, and sugar-substitute in a saucepan until the substitute dissolves.
Whisk two eggs and one yolk in a bowl while stirring breadcrumbs into the warm cream.
Combine the cream and eggs, then pour into four ramekins in a half-filled water bath.
Bake for ten minutes until the puddings are set.
Heat berries and sugar-substitute for five minutes, then blend and sieve into a pan.
Whisk egg whites to soft peaks, then gradually whisk in the sugar-substitute until glossy.
Spoon coulis over baked puddings and top with the meringue.
Bake for five more minutes until the meringue turns brown and serve hot.