This low carb French toast casserole makes the perfect breakfast. Prep it in the evening and bake it in the morning for a simple, but delicious treat that everyone will love. You can even prepare it in a muffin pan for a super easy meal prep!
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One of my favorite things about the weekend is being able to eat breakfast together as a family. I love making something a little more decadent than our regular weekday offerings.
This French toast casserole is one of my top picks, because all the prep work is done at night leaving my mornings for relaxation.
Just kidding – I have 3 boys. I don’t even know what the word relaxation means anymore!
For this recipe, any bread should work, but I use my homemade low carb bread and it always turns out great! I keep a bag of leftover bread in the freezer so that I always have some on hand when I want to make this casserole.
I absolutely love adding blueberries to this, but you can leave them out to cut down on the carb count a little bit if you would like. It’s delicious either way!
If you make this, do me a favor and leave a review in the comments below! I love getting your feedback!
Low Carb French Toast Casserole
- Grease a 9x13" casserole dish.
- Slice the bread into 1" cubes and place in the prepared dish. Sprinkle with the blueberries.
- In a large bowl, combine the eggs, almond milk, cinnamon and stevia. 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.