Pumpkin Bread French Toast - Low Carb and Gluten Free

• Vegetarian

• Produce

  • 1 cup Pumpkin puree, canned

• Refrigerated

  • 1/4 cup Almond milk, unsweetened
  • 4 Eggs, large
  • 2 Eggs

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 2 cups Almond flour
  • 4 tsp Baking powder
  • 1 1/4 tsp Cinnamon, ground
  • 1/3 cup Coconut flour
  • 9/16 cup Erythritol sweetening
  • 1/4 tsp Nutmeg, ground
  • 1 pinch Salt

• Bread & Baked Goods

  • 8 slices Pumpkin bread

• Dairy

  • 13/16 cup Butter
  • 1/4 cup Heavy whipping cream

Found on ibreatheimhungry.com

Description

Ingredients

• ¾ cup butter, melted
• 4 large eggs
• ¼ cup unsweetened almond milk
• 1 cup canned pumpkin puree
• 2 cups almond flour
• ⅓ cup coconut flour
• 4 tsp baking powder
• ½ cup erythritol sweetener
• pinch of salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• 2 eggs
• ¼ cup heavy whipping cream
• ¼ tsp ground cinnamon
• 1 Tbsp erythritol sweetener
• 8 slices pumpkin bread (3/4 inches thick)
• 1 Tbsp butter for frying

Directions

• Preheat oven to 350 degrees (F)
• Combine the melted butter, eggs, almond milk, and pumpkin puree in a blender and blend until smooth.
• Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
• Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
• Line a long, narrow loaf pan with parchment paper and spoon the batter into a 12 x 4 loaf pan.
• Bake the bread at 350 degrees (F) in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)
• Turn off the oven and leave the bread in there for an additional 15 minutes.
• Remove the bread from the oven and then from the pan using the parchment paper base to lift it out.
• Cool on the counter or in the refrigerator loosely covered for a minimum of 4 hours, but for best results leave it overnight before slicing.
• Combine the eggs, heavy whipping cream, cinnamon and sweetener in a medium bowl and beat well until smooth.
• Melt the butter in a nonstick saute pan over medium heat.
• Carefully dip a slice of the pumpkin bread in the egg mixture on both sides for just a few seconds, and cook in the butter for about 2 minutes per side or until golden brown. Remove the french toast to a warmed plate and repeat with the remaining slices.
• Serve warm with butter and sugar free syrup or cinnamon and sweetener sprinkled over the top.