A couple of weeks ago I posted a Low Carb Pumpkin Quick Bread recipe, and in the post I went on and on about how I thought it would make some seriously amazing french toast…
Well friends, I finally made it happen and it far surpassed even my expectations! ?
Because the original low carb pumpkin bread recipe was really tender and *cringes* moist, I made some tweaks to the bread recipe to make it sturdy enough to stand up to being dipped in the egg wash for french toast.
This modified low carb pumpkin bread recipe is also being used for a fantastic low carb Pumpkin Bread, Feta and Sausage Stuffing that I’ll be posting later this week. And yes, it IS as delicious as it sounds!
Meanwhile, let’s get back to this sooper dooper awesome french toast recipe!
Pumpkin-y and satisfying, this was the perfect weekend breakfast!
As a side point I made this french toast recipe on the same morning as I made the Low Carb Mexican Coffee from last week and they made a spectacularly delicious combo together. #somuchcinnamon
I used a sugar free pancake syrup on my french toast, but if you don’t have any or don’t like the consistency of it, you can serve this with a generous amount of butter and a sprinkle of sweetener and cinnamon like I use in my Snickerdoodle Crepes Recipe.
I know it takes a little forethought and planning to make this since the pumpkin quick bread needs to sit a day before slicing, but I promise you that it’s totally worth it!
My strategy is to make 2 loaves at a time and freeze them in half loaves – that way I can have it available for the french toast, or the stuffing, or just to have a slice or two with my coffee in the morning! #yummy
Keto Pumpkin Bread French Toast Recipe Video ??
Pumpkin Bread French Toast – Low Carb and Gluten Free
- Yield: 4 servings, 2 slices each 1x
Description
This low carb and gluten free pumpkin bread french toast is perfect for a leisurely weekend breakfast or brunch! Keto and Atkins friendly!
Ingredients
For the Pumpkin Bread:
- ¾ cup butter, melted
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1 cup canned pumpkin puree
- 2 cups almond flour
- 1/3 cup coconut flour
- 4 tsp baking powder
- ½ cup erythritol sweetener
- pinch of salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
For the french toast:
- 2 eggs
- 1/4 cup heavy whipping cream
- 1/4 tsp ground cinnamon
- 1 Tbsp erythritol sweetener
- 8 slices pumpkin bread (3/4 inches thick)
- 1 Tbsp butter for frying
Instructions
For the pumpkin bread:
- Preheat oven to 350 degrees (F)
- Combine the melted butter, eggs, almond milk, and pumpkin puree in a blender and blend until smooth.
- Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
- Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
- Line a long, narrow loaf pan with parchment paper and spoon the batter into a 12 x 4 loaf pan.
- Bake the bread at 350 degrees (F) in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)
- Turn off the oven and leave the bread in there for an additional 15 minutes.
- Remove the bread from the oven and then from the pan using the parchment paper base to lift it out.
- Cool on the counter or in the refrigerator loosely covered for a minimum of 4 hours, but for best results leave it overnight before slicing.
For the french toast:
- Combine the eggs, heavy whipping cream, cinnamon and sweetener in a medium bowl and beat well until smooth.
- Melt the butter in a nonstick saute pan over medium heat.
- Carefully dip a slice of the pumpkin bread in the egg mixture on both sides for just a few seconds, and cook in the butter for about 2 minutes per side or until golden brown. Remove the french toast to a warmed plate and repeat with the remaining slices.
- Serve warm with butter and sugar free syrup or cinnamon and sweetener sprinkled over the top.
Notes
Approximate nutrition information per serving:
2 slices french toast: 531 calories, 49g fat, 6.75g net carbs, 16g protein
1 loaf of modified bread: 3130 calories, 280g fat, 51g carbs, 87g protein
(divide by number of slices to get info per serving)
- Category: Low Carb Breakfast Recipe
- Cuisine: French American
Ryan says
This is the second time I have made this, I have made one cake like. moist in the middle and the other drier.
This is such a great and easy to make recipe to do the best of both worlds, a low carb bread and cake.
maggie says
gotta try this! and maybe as a bread pudding, too!
Willow | Will Cook For Friends says
This. Sounds. So. Good.
I’ve been playing with a similar pumpkin bread recipe (low-ish carb, gluten-free), but haven’t quite hit the nail on the head yet. Yours looks straight up PERFECT. Not to mention you turned it into french toast, which is scientifically proven to make everything better. Also, the photos are amazing. Also, I’m kind of drooling now.
Cindy says
Wow! This is so good! I enjoyed this french toast for lunch yesterday. I didn’t have any super fine almond flour so I mixed my dry ingredients in the food processor to make the almond flour a little finer. Turned out perfect! Can’t wait to have some more french toast. Thanks for the recipe!
Malainie says
Baking my pumpkins today, to have this on the weekend! Looks so good! So if I just wanted to make one loaf of bread to eat and to make the French toast, I should use the modified recipe? Could I still add the pecans in the modified recipe and have it be okay for the French toast?
Mellissa Sevigny says
You can keep the nuts in Malainie and use the modified recipe. Be sure your pumpkin is really thick and well drained because any extra moisture will affect the loaf and make it soggy! Enjoy!
LeeAnn says
This is a fantastic recipe!! I made this bread last night with some modifications due to allergies and sensitivities (coconut oil for butter, coconut milk for almond milk, 1 cup sunflower seed flour and 1 cup pumpkin seed flour instead of almond flour). It was very moist, and fantastic tasting. I can’t wait to make it into French toast! May end up being ‘Brinner’ tonight! Thank you so much for the recipe!
Mellissa Sevigny says
So glad it worked out for you LeeAnn and thanks for sharing your substitutions!!!
kira says
Hi. Can i substitute 1/2 and 1/2 instead of almond milk? Thsnk you!
Mellissa Sevigny says
Yes, you can but it will increase the calories and fat by quite a bit so just be aware of that if you’re keeping track. Enjoy!
Darlene says
What dimensions for the pan?
Mellissa Sevigny says
I used a 12 x 4 loaf pan which is narrower than a typical pan and gives better results for this recipe so it cooks evenly all the way through.
Cindy says
Have this in the oven right now! I can’t wait to try it tomorrow.
Diane says
Mellissa,
My pumpkin bread was a little crumbly. slices didn’t want to hold together. What do you think my issue is? I did love the recipe, as I have most of your recipes! But not sure I would be able to make the French toast with it since the bread didn’t work. Any suggestions??
Mellissa Sevigny says
It’s hard to say what your issue was Diane, though if you didn’t wait overnight to cut into it then that might have been part of the problem. As I mentioned in the post, this is a modified version of the original recipe that has less liquid and more coconut flour so it’s much sturdier and stood up perfectly fine to the batter as you can see in the photos. Enjoy!
Diane says
I did wait the overnight to cut it. Like you said it is moist! I love it just the way it is, and won’t change a thing! I will have to try the modified version for the French toast! Thanks again for all your fantastic recipes!!