I actually created this recipe as a way to try to use the zero carb Julian Bread that I had purchased. It did bring a host of flavors to the otherwise tasteless bread, but I found it tastes so much better with breads that have flavors to add to the party. So here are two ways to make this low carb, but delicious dish. And by the way, you can make it with regular bread also if you aren’t worried about the carbs.

Essentially, the Baked French Toast is bread pudding with a little less egg and cream in it. So you can treat it as you might a bread pudding to make other variations. Add pecans or walnuts to the mix, add sugar-reduced craisins or blueberries. Instead of maple syrup, make a rum-flavored hard sauce. It can be a fabulous dessert.

Pumpkin French Toast with Low Carb Bread

This version uses a low carb bread base that you can make from a low carb muffin recipe or my Irish soda bread or scone recipe. Or you can use a bread mix from one of several companies.I used New Hope Mills Blueberry Muffin bread mix to make a loaf of bread. It makes about 14 slices and each slice is 2 net carbs. You can also make my low carb Irish soda bread and use two slices of that. I used New Hope Mills Blueberry Muffin bread mix to make a loaf of bread. It makes about 14 slices and each slice is 2 net carbs. You can also make my low carb Irish soda bread and use two slices of that.

Based on my BakedFrench Toast recipe, this adds pumpkin and several spices to the flavor mix. The recipe is basically a bread pudding mix with a little less egg and cream. Top it with butter and sugar free maple syrup.

2 slices of low carb bread
1 large Egg
1 tablespoon Heavy Whipping Cream,
1 tablespoon Pumpkin-Libby’s 100% Pure Pumpkin
1 teaspoon Pumpkin Pie Spice
2 tablespoons Pecans, chopped (optional)
1/2 teaspoon Vanilla Extract
4 drops liquid sucralose or 2 packets of Splenda, Stevia or other sweetener

Preheat oven to 350 degrees (F). Spray a 1 1/2 cup casserole dish with cooking spray or lightly butter.

Tear bread into small pieces and put in a small mixing bowl. Add the rest of the ingredients and mix well to make a moist lumpy batter. Pour into the casserole dish. Bake for 25 to 30 minutes until the pudding is done and a toothpick inserted in the middle comes out clean. Cut into two pieces. One piece is one serving.

Makes two servings – Atkins Phases 2 to 4, South Beach Phase 2 and 3

Nutrition Info (using New Hope Mills bread without pecans):
Calories: 213 Fat: 12.2 g Net Carbs: 3.7 g Protein: 12.4 g

(using New Hope Mills bread with pecans):
Calories: 315.8 Fat: 21.2 g Net Carbs: 4.4 g Protein: 13.8 g

 

Oopsie Roll Baked Pumpkin French Toast

This version uses the Oopsie Roll recipe from YourLighterSide.com or the Atkins Roll recipe, which is basically the same recipe but using Ricotta Cheese instead of Cream Cheese. Or you can do what I accidentally did and make an Egg Roll that doesn’t use either cream cheese or ricotta in it. Ingredients for the French Toast are basically the same, although I added in 1 oz. of cream cheese to replace the cream cheese that I left out of the Oopsie Roll. If you want to add the extra cream cheese with a properly made Oopsie Roll, it will add just a little on the carb count but a little extra richness to the dish. This version of the recipe is suitable for Atkins and (I believe) South Beach, phase 1 as well as being gluten free.

The photo at the top of the post is the Oopsie Roll version.

2 Oopsie roll rounds (1/3 of the standard recipe)
1 large Egg
1 oz. Cream cheese, softened (optional)
1.5 tablespoons Heavy Whipping Cream,
1 tablespoon Pumpkin puree
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon Vanilla Extract
4 drops liquid sucralose or 2 packets of Splenda, Stevia or other sweetener

Preheat oven to 350 degrees (F). Spray a 1 1/2 cup casserole dish with cooking spray or lightly butter.
Tear rolls into small pieces and put in a small mixing bowl. Cut the cream cheese into little squares and add to the bowl. Add the rest of the ingredients and mix well to make a moist lumpy batter. Try to smear the cream cheese through the batter so you don’t have pockets of it when cooked.

Oopsie roll pumpkin batter in the casserole before baking.

Pour into the casserole dish. Bake for 25 to 30 minutes until the pudding is done and a toothpick inserted in the middle comes out clean. Cut into two pieces. One piece is one serving.

Makes two servings – Atkins All Phases, South Beach All Phases

Nutrition Info
Calories: 218 Fat: 18.9 g Net Carbs: 3.0 g Protein: 8.9 g

I didn’t include pecans in the second version, but they can be added. While the New Atkins version I started on about three years ago didn’t include nuts in phase 1, it seems to include them now, so that’s apparently a legal choice now.

Originally POSTED BY RENE AVERETT AT 1/6/2014 3:57 PM