Tag Archives: low carb French toast

Breakfast & Brunch, Desserts, Recipes

Delicious Pumpkin French Toast Two Ways!

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

 

Breakfast & Brunch, Recipes

Cinnamon French Toast 2 Ways

I have been experimenting a bit with low carb breads and the traditional cinnamon French toast recipe. I have two (or more, depending on your view) ways to make it with low carb bread choices. One uses the ever-popular Atkins roll or Oopsie roll as the base bread or my variation of it, Rene’s Egg Bread Roll. The other uses the low carb muffin bread from New Hope Mills mixes. The NHM bread is delicious so the French toast has the added taste of blueberries or cranberry orange from the mixes, but you could add dried blueberries or craisins plus sweeteners to the Oopsie Roll to add more flavor in to those. These recipes don’t take into account any additions to the Oopsie Roll or Egg Roll, so you would need to adjust if you decided to add them.

Cinnamon French Toast

1 Egg
1 tablespoon Heavy Cream
1 teaspoon Cinnamon
1/2 teaspoon Vanilla
1 tablespoon Water
1 drop liquid Sucralose
1 tablespoon Butter for cooking
4 Oopsie rollsl or Egg Rolls or slices of NHM Muffin Bread

In a small bowl or pie tin, beat all ingredients except butter together. For Oopsie roll or Egg Roll, poke holes in the bread with a fork, then soak in the egg mixture, turning over to make sure both sides are coated. It may not absorb a lot of the mixture.
For muffin bread, just soak in the egg mixture, being sure to coat both sides.

Heat a skillet or griddle, reduce to medium heat, and melt the butter, spreading around a little. Place the coated bread on the butter and cook for 2 or 3 minutes until the egg coating is cooked and lightly browned, then flip to cook the other side.

Butter and serve with sugar free syrup or a low carb jam, if you like. Or you can just sprinkle a little sugar substitute on the top for sweetness.

Makes 4 slices. The Oopsie and Atkins Rolls are suitable for Atkins Phase 1. The Egg Bun (which uses Carbquick or almond flour in it) and the New Hope Mills are suitable for Phases 2-4.

Nutrition Info: (Oopsie Roll or Egg Bun): 1 bun
Calories: 173.5 Fat: 16.7 g Net Carbs: 1 g Protein: 6.7 g

Nutrition Info: (Egg Bun): 1 bun
Calories: 141.4 Fat: 12.1 g Net Carbs: 1 g Protein: 6.4 g

Nutrition Info: (New Hope Mills Muffin Bread): 1 slice (14 to a loaf)
Calories: 135 Fat: 7.7 g Net Carbs: 2.8 g Protein: 12.2 g
Originally POSTED BY RENE AVERETT AT 1/9/2014 2:20 PM

Breads, Breakfast & Brunch, Recipes

Easy, Delicious Baked French Toast

I love French toast and I love bread pudding. Sadly, those are almost a no-no if you’re trying to keep your carbohydrates low. Man, I wish I could eat about double the net carbs that I am forced to stay at because my metabolism is so slow. If I could, these things wouldn’t be a problem. So I have to look for alternatives.

Fortunately, a low carb bread will work in this recipe that combines French toast and bread pudding in an easy bake option. For this I used only two slices of New Hope Mills Cranberry Orange bread that I made a couple of weeks ago. You can order the mix from NewHopeMills.com or Netrition.com. LC Foods and Bob’s Red Mill also have low carb bread mixes. Or you can make your own low carb muffins and use two (regular sized ones) of those for the bread in this recipe.

One half of one of these small cassoulets of this was like a muffin and enough, with a couple of slices of bacon, to make a satisfying breakfast, but most people will want more.

Quick Baked French Toast

2 slices (1/12th of loaf each) of New Hope Mills Cranberry Orange or Blueberry Bread or other low carb bread (approx. 2 net carbs per slice)
2 large Eggs
1 1/2 ounces Heavy Cream
2 teaspoons Cinnamon, ground
1/2 teaspoon Vanilla Extract
1/4 teaspoon Clove, ground

Break bread slices into pieces. In a small bowl, mix eggs, cream, cinnamon, clove and vanilla until well blended. Add bread pieces. Cover with plastic wrap and put in refrigerator for at least one hour (or overnight) to allow bread to soak up the egg mixture.

Preheat oven to 350 degrees (F). Prepare two cassoulet dishes by spraying with cooking spray or butter lightly.

Spoon the French toast mixture evenly into each of the two dishes. Bake for about 25 minutes until the egg bread is firm and lightly browned. Allow to cool for a few minutes, then serve with butter and sugar free pancake syrup.

Makes 2 large servings

Nutrition Info: 1 serving
Calories: 333.1 Fat: 13.6 g Net Carbs: 3.8 g Protein: 14.8 g

Originally POSTED BY RENE AVERETT AT 11/11/2013 9:52 PM