A terrific make ahead brunch recipe, this Keto French Toast Casserole will have your overnight guests sticking around for seconds.
One of the things that I had definitely missed when we started keto many years ago was being able to make French Toast Casserole as a sweet breakfast option for overnight guests.
Food science advances to the rescue! I technically “could” have made it before, but that would have involved first making my own keto bread, then drying it, then making the actual casserole. All of which I can do, but . . . if we had overnight guests, that means that we also had a party or dinner party the night before with some likely non-trivial number of dishes and all of the associated work. So, adding a “reinvent the universe” step for breakfast is usually something that I just don’t have the time or patience to tackle. Using keto bread (from the store 🙂 ), this dish once again became pretty easy to prep. If you are not worried about keto / low-carb, you can just use regular white bread in its place.
Related Recipes for Keto French Toast Casserole
For a recipe with a similar bread pudding idea, check out these recipes:
- Keto Pistachio Chocolate Chip Bread Pudding
- Low Carb Pumpkin Bread Pudding
- Keto Bourbon Bread Pudding with Bourbon Caramel Sauce
- Keto Pineapple Bread Pudding
Interested in some other breakfast / brunch casseroles? You might like one of these:
If you’re wondering what else you might serve with this Keto French Toast Casserole, take a look at my Belated Holiday, Slumber, Brunch Party page to see what I had on the menu.
Keto French Toast Casserole
Ingredients
Casserole
- 10 slices Keto Bread Cubed and dried (See Recipe Notes)
- 6 Eggs
- ¾ cups Granulated Erythritol
- ¼ cup Swerve Brown Or another brown sugar substitute of your choice such as Sukrin Gold
- 2 tablespoons Unsalted Butter
- 2 cups Heavy Cream
- 2 teaspoons Vanilla Extract
- 1 teaspoon Maple Extract
- ½ teaspoon Nutmeg Freshly Ground
- 1 cup Pecans Chopped / Ground / Crushed
Crumble
- ⅓ cup Swerve Brown Or another brown sugar substitute of your choice such as Sukrin Gold
- 2 teaspoons Cinnamon
- ½ teaspoon Ground Ginger
Simple Maple Glaze
- ¼ cup Allulose
- 2 tablespoons Heavy Cream
- ½ teaspoon Vanilla Extract
- ½ teaspoon Maple Extract
Instructions
- Preheat oven to 250 degrees F and line a sheet pan with heavy duty aluminum foil.
- Cube 10 slices Keto Bread and place on foil lined sheet pan. Dry in oven at 250 degrees F for 20 minutes. Flip them. Then put them back in the oven for another 20 minutes. Remove if dry. Set aside. If they need a little more time to dry, check them in 5 – 7 minute intervals.10 slices Keto Bread
- In a large bowl, beat the 6 Eggs, 3/4 cups Granulated Erythritol, 1/4 cup Swerve Brown, 2 tablespoons Unsalted Butter, 2 cups Heavy Cream, 2 teaspoons Vanilla Extract, 1 teaspoon Maple Extract, and 1/2 teaspoon Nutmeg.6 Eggs, 3/4 cups Granulated Erythritol, 2 tablespoons Unsalted Butter, 2 cups Heavy Cream, 2 teaspoons Vanilla Extract, 1 teaspoon Maple Extract, 1/2 teaspoon Nutmeg, 1/4 cup Swerve Brown
- Mix the bread cubes into the egg and cream mixture.
- Fold in 1 cup Pecans (Chopped).1 cup Pecans
- Pour the mixture into a well greased 9×13 casserole dish.
Make the Crumble (Optional)
- In a small bowl combine ⅓ cup Swerve Brown, 2 teaspoons Cinnamon, and ½ teaspoon Ground Ginger.⅓ cup Swerve Brown, ½ teaspoon Ground Ginger, 2 teaspoons Cinnamon
Make the Simple Maple Glaze (Optional)
- In a small bowl, whisk 1/4 cup Allulose, 2 tablespoons Heavy Cream, 1/2 teaspoon Vanilla Extract, and 1/2 teaspoon Maple Extract until combined.1/4 cup Allulose, 2 tablespoons Heavy Cream, 1/2 teaspoon Vanilla Extract, 1/2 teaspoon Maple Extract
- Bake covered with aluminum foil at 350 degrees F for 60 – 90 minutes. At the 50 minute mark, pull it out of the oven, and sprinkle the crumble mix over the top. Return to oven for the remaining time without the cover. When it's done, a knife inserted in the center should come out relatively clean.
- Drizzle on the Simple Maple Glaze. Serve warm.
Equipment
- Heavy Duty Aluminum Foil
- Stand Mixer OR Large Mixing Bowl and Hand Mixer
- Measuring Cups
- Measuring Spoons
- Nut chopper
- 2 9 x 13 inch Casserole Dish(es) OR 1 Half-sheet Aluminum Foil Deep Disposable Pan
Notes
- Drying Keto Bread Cubes
- Preheat oven to 250°F.
- Cube each slice into 16 pieces.
- Spread out on a rimmed baking sheet.
- Bake at 250°F for 20 minutes. Toss. Bake for another 20 minutes.
