French toast with low carb bread?

[Rosie9876]

I bought my first loaf of low carb bread. Not nearly as tasty as sourdough bread, but I'm trying to cut down further on carbs. I'm wondering if it would make a good French toast. Has anyone tried it?

 

[MrsA2]

I haven't tried, but the texture is very different and I don't think it would absorb the egg well.
I use low carb bread only for cheese on toast, or poached eggs on toast

 

[Rosie9876]

Thanks. Disappointing but glad that I've been warned, because it's too expensive to waste on an experiment. Maybe it's just the make I got, but I'm not crazy about the taste. I've tried it with aubergine meze - which I love - and it didn't do it for me.

 

[Speedbird]

Thanks. Disappointing but glad that I've been warned, because it's too expensive to waste on an experiment. Maybe it's just the make I got, but I'm not crazy about the taste. I've tried it with aubergine meze - which I love - and it didn't do it for me.

Have you tried these?

Shop - Robert Andrew Low-carb Sourdough

Discover delicious low-carb sourdough bread options crafted with wholesome ingredients. Perfect for healthy lifestyles.

lowcarbsourdough.co.uk

It lower carb than ordinary sourdough but not as low as some ordinary low carb breads on the market.
Worth a try and quite tasty.

 

[Rosie9876]

This looks interesting. I take it you've tried it as you say "quite tasty". Does it raise your blood sugar? I had been eating real sourdough bread, frozen then toasted, to reduce accessible carbs. It worked well until it didn't and my BG has been going up for no good reason. So then I chose a low carb company which uses extra virgin olive oil and sticks to good ingredients. But little point if you don't like the product. Maybe I remember the taste of good bread too well.

 

[IanBish]

Does it raise your blood sugar?

I had two slices (well buttered, not toasted) and my blood sugar went from 5.1 to 5.5 two hours later.

 

[lovinglife]

I’ve made French toast with the low carb bread, you just have to let it sit a bit longer in the egg, I’ve also made bread & butter pudding with it and that turned out well.

 

[Speedbird]

I

This looks interesting. I take it you've tried it as you say "quite tasty". Does it raise your blood sugar? I had been eating real sourdough bread, frozen then toasted, to reduce accessible carbs. It worked well until it didn't and my BG has been going up for no good reason. So then I chose a low carb company which uses extra virgin olive oil and sticks to good ingredients. But little point if you don't like the product. Maybe I remember the taste of good bread too well.

Yes it did, but it was manageable for me. I’m a LADA so take insulin but it’s the best if you are looking for low carb sourdough.

 

[Jo123]

https://www.tesco.com/groceries/en-GB/products/315843851?sc_cmp=ppc*GHS+-+Grocery+-+New*MPX_PMAX_All_OT_All+Products_Online+Budget_1012764**315843851*&gclsrc=aw.ds&gad_source=1&gad_campaignid=18443499494&gbraid=0AAAAADiyNat95mwrW9v2t3h0dr3MCXZFa&gclid=EAIaIQobChMI4pKboNTzjQMVYJZQBh3fSylNEAQYASABEgJnBvD_BwE

Just bought this from Tesco, 22.2 gms carbs per 100 gms, quite big slices so 12.9 gms carbs per slice but very tasty and only £2.60 for a decent sized loaf.

 

[Resurgam]

Oh - I was puzzled at first - you mean pain perdu, I think - maybe increase the egg and slice the bread very thin to push it from high carb - and no sugar of course.
The local polish grocery shop has a protein bread that is very dark and very solid but quite low carb - also quite expensive. I made a 'swiss roll' savoury putting the bread on a layer of beaten egg cooked until solid, bread on top, then cheese, toast and roll then slice.

 

[Rosie9876]

I’ve made French toast with the low carb bread, you just have to let it sit a bit longer in the egg, I’ve also made bread & butter pudding with it and that turned out well.

I will give it a go, and report. Thanks.

 

[Rosie9876]

Oh - I was puzzled at first - you mean pain perdu, I think - maybe increase the egg and slice the bread very thin to push it from high carb - and no sugar of course.
The local polish grocery shop has a protein bread that is very dark and very solid but quite low carb - also quite expensive. I made a 'swiss roll' savoury putting the bread on a layer of beaten egg cooked until solid, bread on top, then cheese, toast and roll then slice.

Yes, pain perdu - lost bread! The bread is pre-sliced thick, but I can poke it with a fork to hopefully get it soaked through. I might even try a dash of maple syrup. Apparently it's low in fructose. We'll see how it goes.

 

[debs248]

Also known as eggy bread, at least in my family. It was also a Guide camp breakfast staple. These days I just have the eggy without the bread.