Keto French Toast Casserole tastes just like your favorite brunch treat with a mere fraction of the carbs. And you can prep it a day in advance so it's perfect for holidays and gatherings!
Slice and cube the bread into ¾ inch pieces, then spread out on a baking sheet. Let dry out overnight OR place in a 200ºF oven for 1 to 2 hours, until dry to the touch.
Grease an 8x8 glass or ceramic baking dish and spread the bread cubes evenly in the dish. Sprinkle with the pecans.
In a large bowl or measuring cup, whisk together the eggs, cream, sweetener, and water. Add the collagen protein powder and whisk quickly and vigorously until no clumps remain (you can also use an immersion blender to smooth it out). Whisk in the vanilla and cinnamon.
Pour the egg mixture evenly over the bread, making sure to get some on each cube to wet it. Cover with parchment paper or plastic wrap and weigh everything down with several heavy cans.
Refrigerate 1 hour or up to overnight to allow the egg mixture to soak into the bread. When ready to bake, preheat the oven to 325ºF. Remove the casserole from the fridge, remove the cans and plastic wrap, and let stand at room temperature while the oven is heating.
Cover the casserole with foil and bake 30 minutes. Then remove the foil and bake another 15 to 20 minutes, until the center is just barely set. Remove and let stand 15 minutes before serving.
Notes
Please keep in mind that the nutritional counts will change depending on what bread you choose to use. Storage Information: Cover the casserole tightly and store in the refrigerator for up to 5 days. You can also freeze it for several months. Thaw completely and reheat gently in the oven or microwave before serving.