Low-Carb Blueberry French Toast Casserole is a phenomenal paleo brunch recipe. We love making this dish for Mother’s Day brunch, but it’s so good that we have it all year round.
Dairy-Free French Toast Recipe
My dairy-free French Toast is made with Paleo Bread dipped in a creamy coconut milk batter.
Easy French Toast Recipe
I like to bake my Paleo Bread the day before I make this Blueberry French Toast Casserole. I let the bread cool overnight, then easily throw this dish together the next morning.
Low-Carb French Toast Recipe
Serve gluten-free French Toast with my dairy-free Keto Coconut Whipped Cream. I haven’t experimented yet with turning this French Toast into a keto breakfast recipe. If you’re looking for low-carb high-fat recipes you’ll want to take a look at my Keto Diet Recipes page.
Blueberry French Toast Casserole
- 1 loaf Paleo Bread, cut into 1 inch cubes
- 1 cup frozen blueberries
- 5 large eggs
- 1 cup full fat coconut milk
- ¼ cup honey
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- Place bread cubes and blueberries in an 8 x 8 inch baking dish
- In a medium bowl mix eggs, coconut milk, honey, cinnamon, and vanilla
- Pour egg mixture over bread and blueberries
- Bake at 350°F on lower oven rack for 40-50 minutes
- Remove from oven and allow 15 minutes to set
Blueberry French Toast Casserole Recipe
The idea for this recipe came from one called Bradley Inn Blueberry French Toast Casserole I found in our local paper, the Daily Camera.
Easy Low-Carb Pancake Recipe
Another great low-carb breakfast recipe? My flourless Banana Chocolate Chip Pancakes made with 7 ingredients total.
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Food & Photography
The technique I used for this photo is a little more about the composition than the food, very artsy. I’ll keep taking the close up photographs that I have since I went grain-free in 2001. Which style of food photography do you like best?
Low-Carb Egg-Free Recipes
If you’re on an Egg-Free Diet you’ll want to check out these egg-free paleo recipes!
This post is an oldie but goodie from the archives, I first published this recipe in 2013.
Lori A. says
Hi Elana my daughter is on an autoimmune diet where she can not have nightshades, any grains, any dairy and no eggs. Any suggestions on recipe ideas that would incorporate all of this would be appreciated. A lot of your recipes might be able to work for her but they also are asking her to not eat any nuts. What especially can I use to replace eggs for baking or cooking as a binding agent? Any help is appreciated. Lori
Hi Lori, thanks for your comment and sorry to hear about your daughter. I don’t know of any egg substitutes that work for my recipes. You might like to try this egg-free, nut-free cookie recipe that I created for people like your daughter:
I also had to go off eggs for a while. If seeds are allowed your daughter can use flax eggs instead in baked goods. Just mix one tbs ground flax with two tbs water. Let that sit for 15 minutes and it becomes a paste. Then use it as the equivalent of 1 egg in baked goods. Also, you may want to look into seed flours if seeds are ok. Quinoa and amaranth and teff are versatile and nutritious alternatives. Also, dont forget about tapioca flour which is becoming ubiquitous in the gf section of the store. A lot of tapioca based products in the frozen foods area are very clean and marked to people like me (yeast allergy) and your daughter (autoimmune diet). Tapioca provides an elasticity that is missed gf breads. Hope some of this is helpful. I know it can be a tough diet to stick to, but as you know there are some wonderful people like Elana out there to help.
Hi Maggie, thanks for your comment. I’ve tried so many egg substitutes (including the one that you mention) in my recipes and haven’t had any success. If you do try any specifically I hope you’ll let us know if they work :-)
I prefer the close up photos. I love your recipes and have been a follower since well before your first cookbook. I like the close ups because they let me really see the texture and anticipate better what the finished product will be like (moist, crumbly, etc.) There is an old saying that we ‘eat with our eyes first’ which is certainly true for me. The more artful photos of the clusters of objects with the product are pretty and just that, artful, but it is harder for me to get a feel for whether I really want to add that recipe to my ‘to try’ list because I can’t see the level of detail.
Thanks for a Paleoized breakfast casserole. I’m looking forward to trying it when I have guests visit.
Karen, thanks for your feedback! It’s very helpful :-)
Missy Smith says
I would Love to try your recipes but as a diabetic what can I substitue in use of honey and coconut milk. Sugar etc is a big no no. Thanks for any suggestions!
Hi Missy, thanks for your comment. I haven’t tried making this without the honey or the coconut milk so not sure if any other ingredients would work instead. If you do experiment, please let us know how it goes!
For the honey: have you tried Stevia? I buy mine in liquid form at a natural foods grocery. The traditional grocery stores often sell Stevia that is combined with dextrose and other sugars. Just check the labels of course. Some Stevia is bitter but the liquid tends to be most pleasing to me.
Re: Coconut products. Again the labels will show when sugar is added but there are many coconut products on the shelf without sugar. Your easiest (although more expensive) option might be a natural food grocery.
Did anyone make this ahead of time? I am having a brunch and i want to be able to to make some dishes in advance. Thanks!
Nicole, you can assemble it the night before and bake the next morning. Enjoy!
Just had this for breakfast – it’s amazing !!!
Thanks Jan! I’m so glad to hear this was amazing!
Hi Jennifer, it’s working again :-)
This looks delicious and I’m excited to try it, but I was wondering if anyone has tried making it with a different fruit besides blueberries and if I would need to change the recipe at all if I did?
Annie, I haven’t tried that but will let you know if I do!
I am considering making this for Christmas morning! It looks delicious and easy. Is the coconut milk canned (full fat?) or from a carton?
Andrew, if you click the green text that says “coconut milk” in the ingredients portion of the recipe you will be given that info :-)
Could you freeze this for later use? If so would you freeze baked or unbaked
Sam, I haven’t tried that so not sure. If you do please let us know how it goes :-)
Can this be made ahead (the night before) and baked the next morning?
Kristin, I haven’t tried that so not sure. I like to bake the bread the night before then throw it together in a few minutes the next day :-)