Pumpkin Bread French Toast - Low Carb and Gluten Free
Try this Pumpkin Bread French Toast Low Carb and Gluten Free recipe
Try this Pumpkin Bread French Toast Low Carb and Gluten Free recipe
- 2 eggs
- pinch of salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cinnamon
- 4 large eggs
- 1 cup canned pumpkin puree
- 2 cups almond flour
- 1/4 cup heavy whipping cream
- 4 tsp baking powder
- 1/4 cup unsweetened almond milk
- 1 tbsp erythritol sweetener
- 3/4 up butter melted
- 1/3 up coconut flour
- 1/2 up erythritol sweetener
- 1/4 sp ground nutmeg
- 1/4 sp ground allspice
- 8 slices pumpkin bread (3/4 inches thick)
- 1 tbsp butter for frying
- Carbohydrate 36.4854477003968 g
- Cholesterol 446.617447910039 mg
- Fat 40.1871169777086 g
- Fiber 11.7709875266552 g
- Protein 28.2413138486824 g
- Saturated Fat 9.23272295742536 g
- Serving Size 1 1 servings, 2 slices each (369g)
- Sodium 493.051999826027 mg
- Sugar 24.7144601737416 g
- Trans Fat 3.39265718742545 g
- Calories 594 calories
Step-by-step
- 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.
- 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.
Soggy, disintegrating slices ruin homemade French toast when standard bread is swapped for tender crumb structures. Pumpkin bread contains dense pureed squash and a blend of almond and coconut flours, meaning standard soaking techniques will cause the bread to dissolve before it ever hits the pan. Mitigate this structural failure by letting the baked loaf rest overnight in the refrigerator; chilling firms the fats within the crumb so slices hold their shape during the custard dip.
Bake the initial loaf at 350 degrees Fahrenheit inside a 12 by 4-inch narrow pan, keeping it centered in the oven for 60 minutes until a knife inserted into the center emerges clean. Leave the finished loaf inside the turned-off oven for an additional 15 minutes to set the interior starches without over-browning the top crust. When assembling the custard, whisk four large eggs with heavy whipping cream and ground cinnamon until completely smooth, ensuring no raw albumin pockets remain to streak the surface.
Heat butter in a nonstick saute pan over medium heat, dipping each three-quarter-inch slice into the custard for precisely a few seconds per side. Fry each piece for roughly two minutes per side until a golden brown crust forms. Adjusting quantities for larger crowds requires doubling the custard ratios independently from the loaf batter, but maintain the exact baking dimensions to preserve internal moisture distribution.
