Low carb pan bread baked into a delicious breakfast casserole. Studded with pecans and topped with a rich caramel topping.
I am starting to believe that almost anything is possible on a low carb and gluten-free diet. There are a few things, like really good yeast breads, that might be a little beyond reach at the moment, but I don’t feel much like it’s a “dietary restriction” at all. The more I play around with recipes, the more I believe this to be true. It’s a lot less limiting than I thought when I started out. Even some of my old breakfast favourites, like waffles and french toast, are something I can enjoy. I just have to be prepared to make them in a completely different fashion.
So when Live Better America challenged me to recreate their popular Overnight French Toast in a low sugar, low carb package, my response was “game on”. I knew it wouldn’t be a hard to get the buttery, gooey, caramel-like topping with some of my alternative sweeteners. It was the bread that was the harder part, since I can’t exactly go to the store and grab a loaf. But a quick, lightly sweetened pan bread was just the thing. I actually based it on my Cheesy Skillet Bread, but I skipped the cheese, and added a little sweetener and some vanilla. I then cubed it and let it dry for a few hours in a warm oven and my Overnight French Toast was ready to assemble!
Please check out my Almond Flour Pan Bread and Overnight French Toast Bake on Live Better America
Please note that Live Better America’s nutritional counts do not calculate net carbs. Factoring out the carbs from Swerve and fiber, the NET CARBS are 4 g per serving.