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    Home » Keto Bread » Overnight French Toast Bake – Low Carb and Gluten-Free

    Published: Mar 6, 2014 · Modified: Mar 24, 2018 by Carolyn

    Overnight French Toast Bake – Low Carb and Gluten-Free

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    3.5K shares
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    Low carb pan bread baked into a delicious breakfast casserole. Studded with pecans and topped with a rich caramel topping.

    Low Carb Gluten-Free French Toast Bake

    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.

    Low Carb Overnight French Toast

    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!

    Low Carb Low Sugar Overnight French Toast

     

    Low Carb Gluten-Free French Toast Bake

    Overnight French Toast Bake – Low Carb and Gluten-Free

    Low carb pan bread baked into a delicious breakfast casserole. Studded with pecans and topped with a rich caramel topping.
    3 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: Bread
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Cooling Time: 15 minutes
    Total Time: 1 hour

    Ingredients

    Almond Flour Pan Bread:

    • 2 cups almond flour
    • ½ cup flax seed meal
    • ⅓ cup granular Swerve Sweetener
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • 3 large eggs
    • ¼ cup butter melted
    • 1 cup unsweetened almond milk
    • ½ teaspoon vanilla extract

    Overnight French Toast Bake:

    • ½ cup cup butter melted
    • 1 cup granular Swerve Sweetener
    • 2 tablespoons molasses
    • 1 cup chopped pecans optional
    • 4 large eggs
    • ½ cup heavy whipping cream
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • 1 recipe Almond Flour Pan Bread cut into 1-inch cubes and dried in the oven at 200°F for 2 to 3 hours

    Instructions

    Pan Bread:

    • Preheat oven to 350°F and spray a 9x9-inch baking pan with cooking spray. Line bottom of pan with parchment paper and spray parchment as well.
    • In a large bowl, mix together almond flour, flax seed meal, sweetener, baking powder, and salt. Stir in eggs, melted butter, almond milk and vanilla extract until well combined.
    • Spread batter in prepared pan and bake 25 minutes, or until top is lightly browned and a tester inserted in the center comes out clean. Let cool in pan 15 minutes, then run a sharp knife around the edges and invert onto a wire rack to cool completely.

    Overnight French Toast:

    • Spray an 11x7 glass baking dish with cooking spray. In a small bowl, mix butter, molasses and erythritol sweetener together and spread evenly over the bottom of prepared pan. Sprinkle with chopped pecans, if using.
    • In a large bowl, whisk together the eggs, cream, cinnamon and ginger. Stir in bread, toss to coat and allow to soak in egg mixture for 15 minutes.
    • Spoon into baking dish over molasses mixture and press down lightly to compact together. Cover tightly with foil and refrigerate at least one hour and no more than 12 hours.
    • When ready to bake, preheat the oven to 350°F. Bake 20 minutes covered, then remove foil and continue to bake another 10 to 15 minutes, until golden brown on top.
    • Remove from oven and run a sharp knife around the edges of the French toast. Place a large, heatproof serving plate or tray upside down on baking dish; carefully turn plate and baking dish over. Leave baking dish over French toast 1 minute; remove baking dish. Use rubber spatula to remove any caramel sauce from bottom of baking dish and spread over top of French toast bake. Serve immediately.
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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    1. Jill Cusack says

      November 06, 2021 at 5:52 pm

      I plan to make this over Xmas. Any idea of carb, protein & fat content?
      Keep doing what you’re doing Kido.
      Love ya,
      Jill

      Reply
    2. Chris Houck says

      November 12, 2017 at 8:43 pm

      Hi Carolyn, if I don’t use flax meal (I don’t) do I need to sub in something else, or just leave it out? I sooo want to make this for Christmas morning for the family. Thanks!

      Reply
    3. Tory says

      December 28, 2015 at 12:54 pm

      Hi Carolyn. Made this yesterday for my son and his fiance, extending the holiday a bit! My son’s not big on ginger, so the only change I made was to sub natural maple extract for the ginger. Great recipe! As he says, ‘a keeper’. We served it with a local chipotle bacon, a good contrast to the sweet. Thanks for helping make our holidays happy! Hope yours are, too.
      Tory

      Reply
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