With the best macro tracking app for the Keto diet, never be left wondering if you’re “doing Keto right”.
This recipe is best done using a loaf that has been frozen. Allow the loaf to thaw until it is soft enough to slice. Slice ½ a loaf into 8 slices. Allow the slices to continue warming at room temperature. They are ready to dip into the custard when they are still cold, but slightly soft in the center. Using chilled pieces of bread will help them from breaking apart. In a medium mixing bowl, combine the eggs, heavy cream, sweetener, cinnamon, vanilla extract and a good pinch of salt. Whisk well to combine.
Heat a large non-stick saute pan, over medium-high heat. In the meantime, I used a spatula to gently place the slices of bread in the custard mixture. Soak the bread on one side for a few seconds, then flip the bread on the other side using the spatula.
Add 2 teaspoons of avocado oil in the pan. Swirl the pan to coat it with the oil. Gently place the toast in a hot pan. Repeat with more slices of bread. I was able to fit 4 slices into my pan. Once all the slices of bread are in the pan, be sure to keep an eye on the temperature. Lower the heat if they start to brown too quickly.
Cook each slice of bread for about 1-2 minutes on each side. Remove the bread from the pan and repeat cooking the other slices of bread in the same manner.