Cinnamon French Toast with Strawberry-Rhubarb Compote
French toast makes a sweet, festive breakfast (and its also a great way to use up stale bread). Slices of low-carb, almond bread are soaked in a creamy, cinnamon-laced, egg custard, and pan-fried to caramelized golden-brown.
Calories
390
Protein
16g
Fat
28g
Total
Carbs
Carbs
57g
Sugar
5g
Dietary
Fiber
Fiber
11g
Sweetener
36g
Net
Carbs*
Carbs*
10g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves

Prep time: 10 Minutes
Cooking time: 10 minutes
Ingredients

1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon vanilla extract
½ cup (95 g) Sola sweetener
½ cup (120 ml) heavy cream
½ cup (120 ml) whole milk
8 slices Sola White Wheat Low-Carb Bread
Oil of your choice for cooking
Unsalted butter for cooking
Strawberry-Rhubarb Compote
3 ounces (85 g) fresh strawberries, quartered
3 ounces (85 g) fresh rhubarb, chopped
¼ cup (50 g) Sola sweetener
2 tablespoons water
Optional topping
Unsweetened whipped cream
Directions

2. Make the French toast: place all ingredients except for the bread into a large bowl. Whisk the mixture well to incorporate and dissolve the Sola sweetener. Cover a plate with paper towel and set aside. Place the bread slices in the egg mixture and soak for 5 minutes.
3. Meanwhile, add 1 tablespoon of oil and 1 tablespoon of butter to a large, nonstick frying pan and place over medium heat. Swirl the pan around until the butter starts to foam.
4. Carefully remove the bread slices from the egg mixture and drag gently across the top of the bowl to discard excess custard mixture. Place the bread into the frying pan, 3 slices at a time. Allow 2 to 3 minutes cooking time per side until the French toast is golden-brown and no liquid seeps out when you press it lightly with a spoon (use 2 pans if you want to speed things up!)
5. Remove the French toast slices from the pan and place on the paper towel-covered plate to soak up any excess oil.
6. Serve the warm French toast with the compote and whipped cream if desired.
