French Toast

I've been working to perfect a sandwich bread recipe. I'm not quite there yet, but along the way I found a way to make some nice low-carb French toast.

Bread
2 t yeast
1¼ c almond milk, warmed to 110°F
¾ c coconut flour (3 oz)
2½ t baking powder
¼ t salt
8 eggs
⅔ c almond butter (6 oz)
6 T butter, softened

1. Proof yeast in warm milk for 15 minutes or until frothy
2. Beat remaining ingredients together
3. Add yeast mixture and pour into a well-greased 9x5 loaf pan lined with parchment
4. Bake at 400°F for 15 min then lower temperature to 350°F for another 60 min or until browned and set
5. Let bread cool in pan a few min before turning out onto cooling rack
6. Cool completely and slice into 16 pieces
7. Set slices out to dry overnight or toast in a 350°F oven for an hour

Custard
4 eggs
½ c almond milk
½ t cinnamon

1. Beat eggs
2. Whisk in almond milk and cinnamon until smooth
3. Dip dried bread slices in custard, pressing down to absorb mixture
4. Fry on a greased griddle over medium heat until browned on both sides, turning halfway

Nutrition Facts

Serving Size 2 slices Serving per Recipe 8

Amount per Serving Calories 392 Total Fat 34.6 g   Saturated Fat 14.1 g   Polyunsaturated Fat 4.5 g   Monounsaturated Fat 12.4 g Cholesterol 300 mg Sodium 526 mg Potassium 307 mg Total Carbohydrates 8.1 g   Dietary Fiber 4.4 g   Sugars 1.7 g Protein 14.9 g