This low carb French toast casserole delivers all the warm, cinnamon-kissed comfort of the classic breakfast dish without the sugar rush or carb load. Using low carb bread, a rich egg custard, and a crunchy nut topping, it bakes into a soft, pudding-like center with crisp edges. It’s perfect for a weekend brunch or a make-ahead holiday morning, and it tastes just as indulgent as the original.
Ingredients
- 1 loaf (about 14 oz / 400 g) low carb bread (such as keto-friendly white or cinnamon swirl), cut into 1-inch cubes
- 8 large eggs
- 1 ½ cups (360 ml) unsweetened almond milk (or heavy cream for richer texture)
- ½ cup (120 ml) heavy cream
- â…“ cup (66 g) granulated erythritol or monk fruit sweetener (adjust to taste)
- 2 tsp (10 ml) vanilla extract
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- For the topping: ½ cup (50 g) chopped pecans or walnuts, 2 tbsp (28 g) butter, melted, 2 tbsp (20 g) almond flour, 1 tbsp (15 g) granulated sweetener, ½ tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or non-stick spray.
- Place the bread cubes in the prepared dish, spreading them evenly. If your bread is very fresh, you can toast the cubes in the oven for 5 minutes first to dry them out slightly (this helps them absorb the custard better).
- In a large bowl, whisk together the eggs, almond milk, heavy cream, sweetener, vanilla, cinnamon, nutmeg, and salt until fully combined and slightly frothy.
- Pour the egg mixture evenly over the bread cubes. Press the bread down gently with a spatula to ensure all pieces are soaked. Let it sit for 10 minutes at room temperature so the bread absorbs the custard.
- Meanwhile, make the topping: in a small bowl, mix the chopped nuts, melted butter, almond flour, sweetener, and cinnamon until crumbly.
- Sprinkle the topping evenly over the casserole.
- Bake for 35-40 minutes, until the center is set (a knife inserted in the middle comes out clean) and the top is golden brown. The internal temperature of the egg mixture should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes. If the top starts browning too quickly, cover loosely with foil.
- Let the casserole rest for 5 minutes before slicing and serving.
Tips
- Bread choice: Use a sturdy low carb bread that won’t turn to mush. If you only have soft bread, toast it first or leave it out to stale for a day. Avoid bread with added sugar, as it will increase the carb count.
- Sweetener: If you prefer a sugar-free syrup on top, reduce the sweetener in the custard to 2 tablespoons. For a non-low-carb version, use regular sugar and regular bread, but note the carb count will change.
- Make it ahead: Assemble the casserole the night before, cover and refrigerate. In the morning, let it sit on the counter for 20 minutes while the oven preheats, then bake as directed (you may need to add 5-10 minutes to the bake time).
- Don’t overbake: The center should be just set but still slightly soft; it will firm up as it cools. Overbaking will make it dry.
Serving Suggestions
Serve warm with a drizzle of sugar-free maple syrup, a pat of butter, and a sprinkle of extra cinnamon. For a fuller breakfast, pair it with crispy bacon or turkey sausage and a side of fresh berries. It also works well as a dessert with a dollop of whipped cream.
Variations
- Berry Bliss: Fold 1 cup of fresh or frozen raspberries or blueberries into the bread cubes before adding the custard.
- Chocolate Hazelnut: Add 2 tbsp unsweetened cocoa powder to the custard and use chopped hazelnuts in the topping. Drizzle with a little melted sugar-free chocolate.
- Pumpkin Spice: Replace the cinnamon and nutmeg with 1 tsp pumpkin pie spice and add ½ cup (120 ml) pumpkin puree to the custard (reduce almond milk to 1 cup).
- Savory twist: Omit the sweetener, vanilla, and cinnamon. Add 1 cup shredded cheddar cheese, ½ cup cooked crumbled bacon, and 2 tbsp chopped chives to the custard.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place a portion on a microwave-safe plate and heat for 1-2 minutes, or warm in a 350°F (175°C) oven for 10-15 minutes until heated through. You can also freeze the baked casserole for up to 2 months; thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I use coconut milk instead of almond milk? Yes, unsweetened coconut milk works well, but it will add a slight coconut flavor. Use the same amount.
Why is my casserole soggy? This usually happens if your bread is too soft or you used too much liquid. Use a sturdy bread and don’t let it soak for more than 10 minutes before baking (unless you’re doing an overnight soak, which is fine). If it’s still soggy, try baking it 5 minutes longer.
Can I make this dairy-free? Absolutely. Use a dairy-free milk like almond or coconut, replace the heavy cream with full-fat coconut milk, and use a dairy-free butter substitute in the topping.
How many net carbs per serving? This depends on the bread and sweetener you choose. A typical serving with low carb bread and erythritol has about 4-6 net carbs. Check your bread’s label to be precise.
Can I use a different sweetener? Yes, you can use stevia or sucralose, but note that they are sweeter than erythritol, so start with half the amount and adjust to taste. Avoid liquid sweeteners as they can add too much moisture.
Do I have to let it sit before baking? Yes, the 10-minute rest allows the bread to absorb the custard evenly, ensuring a creamy texture throughout. Skipping it can result in dry spots.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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