Ingredients for French toast mix
5 – 6 keto bread slices, diced to 1-inch pieces
3 large eggs, room temperature
½ cup sweet like sugar
¼ cup heavy cream
1 cup almond milk
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
A pinch of salt
Ingredients for crumble topping
6 tablespoons unsalted butter, cold, cut into tiny pieces
¼ cup sweet like sugar
¼ cup almond flour
½ teaspoon ground cinnamon
A pinch of salt
Ingredients for topping
½ cup apples, peeled, cored & chopped to 1-inch pieces
½ cup pecans, chopped
Serves 4 – 6 servings
Sweet like syrup
Grease 2-quart baking dish with non-stick spray or softened butter. Add the diced bread slices to the baking dish and set aside.
In a medium bowl, whisk together eggs, sweet like sugar, heavy cream, almond milk, ground cinnamon, ground nutmeg and a pinch of salt until mixed well.
Pour the egg mixture over the bread pieces evenly. Cover the baking dish with cling wrap and refrigerate overnight to completely soaked.
Once the mixture was soaked well, pre-heat the oven to 350 degrees Fahrenheit. Meanwhile prepare the crumble topping.
In a medium bowl, add sweet like sugar, almond flour, ground cinnamon and a pinch of salt. Using fork or fingertips cut in the cold butter to make crumble topping.
Top the French toast mixture with chopped apples and pecans evenly. Further sprinkle with the prepared crumble mixture.
Bake for 45 – 50 minutes until it turns gold brown. Let it cool for 5 minutes. Slice/ scoop the French toast casserole and serve warm with ice cream or sweet like syrup.
Let over French toast casserole can be stored in the refrigerator for up to 3 – 4 days.