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November 28, 2010 by Leanne Vogel July 22, 2015
I have been preparing for this recipe for a very long time. The inspiration for this breakfast delight came from a Vegan Baked Pumpkin French Toast recipe I found on one of the blogs I follow but for the life of me, I cannot find which blog it was so I apologize for not properly crediting the original author. When I made a successful loaf of gluten free bread yesterday I figured there was no time better than the present than to take this french toast recipe for a test run. So I cut half the loaf into cubes and left the bread out to dry overnight. As with all recipes I post on my blog (I have A LOT of flops that don’t make it on here, believe me…eak!) I was super excited to dig into this new creation. So without further adieu, let’s get to the main event.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.