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

Overnight French Toast Bake – Low Carb and Gluten-Free

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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!

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.

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Course: Breakfast

Cuisine: Bread

Prep Time: 20

Cook Time: 25

Cooling Time: 15

Total Time: 1

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.

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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