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Low-carb, Butter Pecan French Toast Bake using Sola Bread


Butter Pecan French Toast Bake

Our Recipe Sweepstakes winner!

Chineye Emeche

Fluffy Sola bread and a luscious butter pecan mixture combine for an unforgettable breakfast. Indulge in this decadent treat and elevate your mornings to pure bliss.


French Toast Mixture

  • 6 large eggs at room temperature
  • 1 1/2 c heavy whipping cream
  • 1 Tbs golden monkfruit
  • 2 tsp vanilla extract
  • 1 Loaf of your favorite Sola bread (cubed)

Butter Pecan Mixture

  • 1 Tbs butter
  • 3/4 c golden monkfruit
  • 1/2 c of Choczero Maple Pecan syrup
  • 1 c toasted pecans (chopped)

Optional Toppings

  • 1/2 c maple syrup
  • Low-carb ice cream
  • Additional nuts


French Toast:

  1. Preheat the oven to 350°F.
  2. Grease a 9x13 inch baking dish.
  3. Whisk the eggs, whipping cream, brown sugar, and vanilla extract in a medium bowl until the brown sugar has dissolved. 
  4. Pour 1 cup of the egg mixture into the greased baking dish.
  5. Add the cubed bread to the egg mixture in the baking dish.
  6. Pour the remaining egg mixture evenly over the bread.
  7. Cover and refrigerate while you prepare the butter pecan mixture.


Butter Pecan Mixture: 

  1. Over medium heat, melt the butter in a saucepan.
  2. Mix in the brown sugar and maple syrup, stirring until smooth.
  3. Bring the syrup mixture to a boil, reduce heat to low, and let simmer for 1 minute, stirring constantly.
  4. Add the toasted pecans to the syrup mixture, and spoon the maple pecan syrup over the chilled french toast and mix it all together.
  5. Bake the casserole for about 30 minutes, or until golden brown. Top with maple syrup (optional).



6-8 servings

Prep time

15 minutes

Cooking time

30 minutes