Stuffed French Toast

If you were waiting in bed for the kids (or your spouse) (or Johnny Depp speaking with his pirate accent) to deliver a delicious (read: edible) tray of food for Mother’s Day, you might have been fantasizing about this dish while politely sipping on a homemade, improvised protein shake (mmm! capers and chocolate! Whodathunk).It doesn’t get much easier than this, so cook, enjoy, and leave major hints that this is on your must-have list. On a tray, in your bra, with green eggs and ham… I draw the line at stapling this recipe to your kids’ or husband’s underwear, especially while they’re wearing them.

Notes (there won’t be a test, save for a taste test): this recipe is not gluten free. I use 4 carb-per slice bread Carb Helper Bread so adjust for your brand if you use something else. I also used Ideal No Calorie Sweetener, which accounts for 1.3 net carbs per Tbsp, but use what you have available that you can’t live without. Be sure to adjust for your sweetener.

Edited to add: If you don’t have coconut milk, you can use heavy white cream, and blueberries could be swapped out for 4 Tbsp (more or less) of unsweetened fruit jam. I have not made this with my oopsie rolls, so I’m not sure how they’d turn out.

OK. I think that’s it. Now on to the chow…

Get stuffed French toast

8 slices low carb bread with the edges removed
2 extra large eggs
4 Tbsp coconut milk
4 ounces cream cheese, softened
1/2 cup blueberries
1-2 Tbsp sugar equivalent (to taste)
2 Tbp butter

In pan over medium heat, melt butter.

In a container large enough to accommodate a bread slice (for dredging), combine coconut milk and eggs. Stir with a fork. Set aside.

In a small bowl, combine cream cheese, blueberries and sweetener. Set aside.

Remove crusts from low carb bread (save for breadcrumbs for other dishes). In the center of a slice of bread, distribute cream cheese/fruit mixture. Top with bread and gently press edges together to form a closed pocket.

Dredge in egg/milk mixture. Cook on stove 2-4 minutes per side. Serve warm.

Makes 4 servings.

Nutritional Information: Calories: 285, Carbohydrates: 15, Fiber/Sugar alcohols: 6, Total Carbohydrates: 9, Protein: 11 , Fat: 19

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Comments

  1. I am drooling! I wish I had LC bread, blueberries, and coconut milk in the house right now…forget my fam making it for me. I'd make it for myself! :)

  2. Jamie aka Carbarella says:

    You could make a few changes (heavy cream for coconut milk and a sugar free jam (smaller quantity) for the fruit (omit sweetener with jam). The bread is harder to skip… I haven't tried this yet with oopsie rolls…

  3. Ms Debbie says:

    I think I might love this recipe. Twice lately I have had company and fixed Paula Deens recipe and never once did I think of using low carb bread… THanks!

  4. Thanks for this delicious idea! I haven't thought of French toast in way too long.

  5. Marlene says:

    My friends and I have apprehensively been experimenting with breads made from sprouted grains and we have come to the conclusion they must be digested as if they are a vegetable because they do not seem to have an effect on our weight at all. We have used Ezekial and Alvarado Street brands and all varieties with the same result – no gain. Yay, we can have real french toast AND grilled cheese sandwiches.

  6. LynnMarie says:

    Oh My Stars! this sounds so bloddy good!! Going to make some later in the week. Thank you!

  7. Low carb bread exists?

    What is it made from?

  8. Michelle says:

    I have been staring at this for the last 15 minutes…….Not because it looks super yummy (which it does) But because my computer froze on the picture. I sat and waited for 15 minutes to see how to make this delicious looking goodness, my pc wouldn't budge. After rebooting, I think I MUST have some now :)

  9. French toast is the traditional breakfast I make for DD every birthday morning. She adores blueberries, and this will give her the best of both worlds. I have a feeling she’ll never let me make plain french toast again, and that THIS recipe will become the new tradition. :) Thanks, Jamie!

  10. Made these today using the alternate suggestion of 4 tbs. of heavy cream and 4 tbs. of sugar free jam instead of the coconut milk and blueberries. They were a complete hit! I thought they were great and even more importantly, my boyfriend loved them! I used butter and IHOP sugar free syrup on top and they were perfect. I did decrease the Splenda to a half tbs. rather than a full 1-2. Also it was a bit tough to get the edges of the two slices of bread to stay together so I dipped them in the egg/cream mixture and then grilled them on the bottom of the pan (like I stood the bread on end) to get them closed. I used Sara Lee 45 Calories & Delightful 100% Whole Wheat with Honey Flavor Bread – 9g net carbs for TWO slices of bread according to package. Will definitely make again, thanks so much for the recipe!

  11. Is the coconut milk from a can or carton? Thanks!

  12. Gonna try that with oopsies…maybe tomorrow…I’m making the rolls today :D

  13. THANK GAWD it’s not rude to TYPE with your mouth full!! I JUST MADE THIS and I’m eating it as I type and OH MUH GAWD ….ITS DUH-LISH-US!! By the way…LUUUUV this site! I’ve been a long-time low-carber and constantly struggle with my weight and the recipes on the site are a LIFE SAVER!!! So0o0o0o…I’m getting ready to start *cutting back* again (*le sigh*) and I came to the site this morning to look up my trusty Oppsie Roll recipe and saw this stuffed french toast recipe and …..[hold on…need more bites….lol]…Mmmmmmmmmm!!!! Oh yeah….and I HAD to try it!! Although I didn’t have the low carb bread, I DID have some Sara Lee 45 Calorie bread in the freezer that I used instead. The only other thing I did differently was add a tiny bit of vanilla to the egg/coconut milk mixture. HOLY COW this is yummy!! Y’all have to try it!! OM NOM NOM!!! :) #happytummy

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