Ingredients

(Serves 8–10)

Base:
• 8 cups day-old bread, cut into 1″ cubes
→ Classic: brioche, challah, or French bread
→ Keto: low-carb bread (e.g., Julian Bakery, Base Culture) or almond flour “croutons” (see note)

Custard:
• 6 large eggs
• 2 cups unsweetened almond milk or whole milk
• ¼ cup brown sugar–style monk fruit blend (e.g., Lakanto Golden—adds caramel depth!)
• 2 tbsp melted butter or coconut oil
• 1 tbsp vanilla extract
• 1½ tsp ground cinnamon
• ¼ tsp nutmeg
• Pinch of sea salt

Swirl & Topping (The Magic):
• ¼ cup brown sugar–style monk fruit blend
• 1½ tsp cinnamon
• 3 tbsp cold butter, cut into small pieces
• Optional: ½ cup chopped pecans or walnuts; 1 tsp orange zest (brightens—like your Lemon-Almond Biscotti)

🌰 Keto Almond Flour “Croutons” (No Bread Needed!)

→ Pulse 2 cups blanched almond flour, 2 tbsp coconut flour, 1 tsp baking powder, ¼ tsp salt, 2 tbsp butter, 1 egg, and 1 tbsp water in food processor until crumbly. Press into a loaf pan; bake at 350°F for 20 min. Cool, then cube and dry-toast 10 min at 300°F. Use in place of bread.

Instructions

Prep bread: Spread cubes in a greased 9×13″ baking dish (or individual ramekins).
Make custard: Whisk eggs, milk, sweetener, melted butter, vanilla, spices, and salt until smooth. Pour evenly over bread. Press down gently to soak.
Swirl topping: Mix sweetener and cinnamon. Scatter over casserole. Dot with cold butter (and nuts, if using).
Rest (key for absorption!):
→ Overnight (best): Cover; refrigerate 8+ hours (up to 24 hrs).
→ Same-day: Let sit 30–45 min at room temp.
Bake: 350°F (175°C) for 45–55 min—until puffed, golden, and set in center (internal temp 160°F).
Rest 10 min. Serve warm with a dusting of powdered monk fruit blend or a drizzle of sugar-free maple syrup.

⏱️ TIME & NUTRITION