This French toast casserole makes the perfect keto breakfast. Prep it in the evening and bake it in the morning for a simple, but delicious treat that everyone will love.
This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
One of my favorite things about the weekend is being able to eat breakfast together as a family. French toast casserole is the perfect easy (yet very decadent) weekend breakfast.
This recipe inspired my classic brioche french toast casserole, so if you aren't counting carbs, be sure to also check out that recipe. I usually pair this casserole with some bacon, sausage, or my savory low-carb breakfast casserole.
Ingredients and Substitutions
- Keto Bread - You can use store-bought keto bread (I used Lewis Bake Shop Hawaiian Keto Bread) or you can use homemade keto bread.
- Unsweetened Almond Milk - Almond milk keeps the carbs and calories really low, but for a more decadent French toast casserole swap half of the almond milk with heavy cream. You can also use any milk or milk alternative that you like.
- Cinnamon or try it with pumpkin pie spice!
- Brown Sugar Substitute - I use lakanto golden but you can use whatever you like and have on hand.
- Blueberries are optional but add delicious pops of flavor and are also low in carbs.
- Sugar-Free Maple Syrup or use the blueberry syrup recipe from my keto blueberry pancake post!
If you are short on time or don't want to make an entire casserole, be sure to try my French toast in a mug!
Allow the bread cubes to soak in the custard mixture for at least 30 minutes to ensure they absorb the flavors and become soft. For the best results, allow the casserole to soak overnight in the refrigerator.
Yes, you can use other keto-friendly sweeteners like stevia or a blend of erythritol depending on your taste preference.
To prevent the casserole from becoming dry, make sure not to overbake it. Covering the casserole with foil during the baking process can also help retain moisture.
Yes, you can freeze leftover French toast casserole. Freezing is a great way to preserve the casserole for future enjoyment. Here's how you can do it:
- Cool the Casserole: Allow the French toast casserole to cool completely before freezing. This helps prevent excess moisture from forming and affecting the texture.
- Cut into Portions: If the casserole is in a large dish, consider cutting it into individual portions. This makes it easier to thaw and reheat only what you need.
- Wrap and Package: Wrap each portion of the casserole tightly in plastic wrap or aluminum foil. You can also use freezer-safe resealable bags or airtight containers.
- Label and Date: Clearly label each package with the date of freezing. This will help you keep track of how long it has been in the freezer.
- Freeze: Place the wrapped portions or containers in the freezer. For better organization, you can stack them or place them in a single layer until they're frozen solid.
- Thawing and Reheating: When you're ready to enjoy the frozen French toast casserole, you can either thaw it in the refrigerator overnight or reheat it directly from frozen. To reheat, you can use an oven or toaster oven to warm it at a low temperature until it's heated through.
Keep in mind that the texture of the French toast casserole might change slightly after freezing and reheating, but it should still be delicious and satisfying. It's a convenient option for a quick and easy breakfast or brunch, even on busy days.
Low Carb French Toast Casserole
- Grease a 9x13" casserole dish.
- Slice the bread into 1" cubes and place them in the prepared dish. Sprinkle the bread cubes with blueberries.
- In a large bowl, combine the eggs, almond milk, cinnamon, and brown sugar substitute. Whisk until well combined.
- Pour this mixture over the bread and blueberries. Cover the dish and refrigerate for several hours, preferably overnight.
- When you are ready to bake, preheat the oven to 350 degrees F. Cover the dish with foil and bake for 30 minutes. Remove foil and continue baking for an additional 20-30 minutes or until eggs are set.
- Serve topped with sugar free syrup if desired.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.