Pumpkin French Toast

DSC_0040It’s not even October yet and I already have two pumpkin spice recipes up!  I should be ashamed of myself but I’m not.  We have so much fun on Halloween and I’m really looking forward to it this year.  The only thing I’m not looking forward to is watching my son eat buckets of candy.  He usually forgets he even has it but he’s almost 6 now and things are really changing this year.  No one told me that my little boy would evaporate into thin air and be replaced overnight with this big and happy kid.   This morning a toy of his rolled under our loveseat and he LIFTED the couch up by himself to get it! He’s turned into the hulk.  What were we talking about? Oh, yes.  French toast with pumpkin!
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I was on Pinterest this morning looking to pin some stuff to my new(ish) Up Late Anyway Pinterest account.  I need to start following more low carb people though. It makes me sad sometimes that now that I cook so often and mostly from scratch that I never had a chance to try some of the recipes on Pinterest.  I saw a recipe for pumpkin french toast using regular bread of course and knew immediately that I could recreate that with much lower carbs!  Not only will it be healthy and low carb but it’s actually easier than dipping bread in pumpkin/eggs and frying. (Weigh out the pumpkin to be sure about the carbs! Too much pumpkin and the results may be different as well.)

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This recipe is combining my two favorite things.  Leanna’s french toast with pumpkin.  The pumpkin makes this slightly higher in carbs so I had to slice it fairly thin to get 16 slices.  I also used a smaller loaf pan. EZ Foil makes disposable aluminum loaf pans that are 8 x 3 3/4 in x 2 1/2 in w.   The pinterest picture really got to me and I wanted it to look more like sliced bread.  If you use a standard loaf pan (9 x 3) it will make wider and not as tall slices (check out the link above to see regular loaf slices.)  Cooking times will be the same. 
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 I have baked this up all sorts of ways! I have even used a Twinkie pan to make french toast sticks.  Aren’t they perfect?!

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That gets you about 22 sticks.  These cook up at 400 degrees in just 12 minutes. They freeze excellently and reheat in the oven in about 15-20 minutes. The pans are very high quality and I highly recommend.  The price has jumped up to around $10 (still worth it!)  A few weeks ago they were down to $4.99 a pan!! I bought two of them.   These sticks can go right in the toaster for a really easy breakfast! I’ve also done bite size versions of this recipe as well.  For more details and cooking times see my post Mini All The Things. 
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Let this cool all the way before trying to slice all the slices.  You will be able to get a few slices right away but in oder to get the 16 slices per loaf it will be MUCH easier if you let it cool all the way.  I even put this in the refrigerator and came back to it 30 minutes later to slice. 

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A few minutes in a frying pan with butter (or right into a toaster to make it even more convenient) crisp up both sides easily while maintaining the soft delicious center of your french toast. 

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Pumpkin French Toast
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Ingredients
  1. 1 1/4 cup Almond Flour
  2. 4 tbsp Coconut Flour
  3. 1 1/2 tsp baking powder
  4. 2 tsp pumpkin pie spice
  5. 1 tsp cinnamon
  6. 2 tbsp melted butter
  7. 1/2 cup pumpkin puree
  8. 1/2 cup sugar free maple syrup
  9. 1/2 cup sugar equivalent
  10. 1 tbsp vanilla extract
  11. 6 eggs
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine almond flour, coconut flour, baking powder, pumpkin pie spice and cinnamon and mix together well with a whisk.
  3. Melt 2 tbsp butter and add vanilla extract, pumpkin puree, sugar free maple syrup and melted butter. (NOTE: If you're using a granulated sweetener then it will go in with the dry ingredients. I used a liquid and mixed it in with the wet ingredients.)
  4. Crack your eggs in a separate bowl (make sure there is no shell.)
  5. Add the wet ingredients and the eggs to the dry mix and blend well with an electric mixer.
  6. Line a loaf pan with parchment paper making sure to leave paper hanging out at the sides so you can pull your loaf out after it bakes.
  7. Bake for 50 mins.
  8. Let your loaf cool in the pan about 10 mins on a rack and then remove the loaf to continue cooling by picking up the sides of the parchment paper and lifting out.
  9. Slice into 16 slices and fry in a frying pan, or toast in a toaster until browned and crisp on both sides. (slicing will be easier when this loaf is completely cooled!) If you plan on freezing this then you won't have to toast or fry them up until you are ready to eat.
  10. Serve with butter (or whipped cream) and maple syrup on top.
Per 2 Slices
  1. 214 Calories; 16g Fat; 10g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4 net carbs
Adapted from French Toast Loaf
Adapted from French Toast Loaf
Up Late Anyway http://www.uplateanyway.com/keto/
This entry was posted in Recipes.

44 comments

  1. Ric says:

    This was extremely good but I was a little disappointed because I wanted more than 1 serving. Also I have made several recipes and never be disappointed. Thank you

    • Elizabeth Nimphius says:

      Cook times for the pan are 400 degrees for 12 minutes. I got 21 sticks which makes it 3 net carbs per stick. 🙂

  2. Felicia Apuzzo says:

    Hello I am so excited to find your page and your recipes I am a pumpkin freak LOL! Just came across your item on Facebook and starting pinning your recipes!!! Just started Low Carb a few months ago so this is so AWESOME! Where can i get that twinkie pan? Thanks again for sharing everything with us! 🙂

  3. Darlene Boock says:

    I was wondering if I could use all coconut flour or some soy flour and coconut flour instead of the almond flour?

    • Elizabeth Nimphius says:

      If you’re using a granulated sweetener then it will go in with the dry ingredients. I used a liquid and mixed it in with the wet ingredients. I’ll add this into the recipe. Sorry for the confusion.

  4. Michele says:

    I made this as written and it came out perfect. My kids even liked the pumpkin bread and we were sad when it was gone, Next time I will double it. Thank you for a great recipe!

  5. Kat says:

    This recipe is awesome!! I had a middle of the night French toast craving and happened to have all the ingredients to make this. I used 1/2 cup of erythritol as the sweetener and it turned out great! It came out of the oven 30 minutes ago and I did not hesitate to fry a couple of slices in butter and top with a little more sugar free syrup. I’m absolutely in love! The only thing I can really complain about is how many eggs were used, but that’s a general issue I have with low carb baking. Not that I don’t love eggs, but I always find myself at the store buying more eggs after a lowcarb baking adventure..especially after I just bought a carton today! Small price to pay for a wonderful French toast recipe. Thanks again!

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