French Toast | Pumpkin Latté Stye - Bakerlita.Market

French Toast | Pumpkin Latté Stye Jump to Recipe ↓

by Andrea Witthoeft October 19, 2019 0 Comments

French Toast | Pumpkin Latté Stye

This is the WEEKEND, and more precisely, it is the first weekend of November! So it’s time to cozy up and make our taste buds celebrate!


There is nothing that makes a more perfect weekend than that warm custardy stack of French Toast...And this is no traditional French toast, this French Toast will make you jump out of bed when you smell this festive aroma of pumpkin spice seeping into your bedroom door… Oh, and I can’t forget that the sweet smell of Pumpkin Latté being served with your breakfast too!


This sky-high stack of beautiful & bountiful Pumpkin Spiced Mylk Latté French Toast is loaded with PUMPKIN-SPICE and everything nice!

Whenever it comes to baking, and cooking people always comment “how do all of your recipes have so much flavor?” simply, the truth is I like to add a LATTÉ more ingredients that will make your taste buds burst with JOY!


A recipe will call for 1 teaspoon cinnamon, and I will add 3… or maybe even 4 ;) it calls for 1 teaspoon of vanilla, “that’s NOTHING”, I will add at least one full tablespoon… And salt, this can be a tricky one, but sea-salt most defiantly adds flavor to any good baked good, however, I may not quadruple this one haha... I think you get my point ;)


Anyways, I am going to be breaking down, step-by-step, how to create the most flavourful, perfectly moist, NOT soggy, French Toast you will ever make; Plus, you will get a whole Latté beautifying going on in this stacked stairway to heaven!


My 4 Fabulous TIPS to make the most perfect Keto & Paleo approved French Toast.

  1. The best French Toast recipes always call for brioche or challah bread due to their high egg content and have more depth and structure. My Bakerlita Beauty-Bread is perfect for French-Toast because it can hold and soak up all the goodness of the creamy custard just as good, or even better than
  2. Use a higher egg to milk ratio for your custard to create the perfect structure for your French-toast.
  3. Use full-fat coconut milk instead of low fat.
  4. Lately, to create more of batter texture most traditional“GOOD ”French-Toast recipes call for a few tablespoons of flour… However, Organika's Pumpkin Spice Mylk Latté Mixthickens this custard up like a charm without adding any additional carbs and gluten, AND so much amazingness!

I am so blessed and honored to work with Organika once again; They are such an inspirational organic health and wellness brand. And their NEW Pumpkin Spice Mylk Latté Mix is just something else, especially in this keto and paleo-approved French-Toast recipe. 

I do have to mention, this Pumpkin Spice Mylk Latté is only here for a limited time, so make sure you purchase it before it is to Latté ;) Are you sick of my Latté jokes yet? Haha…


Soaking the Pumpkin Spiced French Toastonly takes a few minutes. As I mentioned, the Bakerlita Beauty-Bread is a bit denser like rye bread, so I like to soak each side for around 2-minutes each.

I found the best way for production was, as one French Toast is frying away on the pan, the next one is soaking in the creamy custard, and repeat until you have as many pieces you desire. If you making this for the whole family, you probably don’t want to be making French Toast all weekend. I would suggest soaking up to 4 pieces of bread at a time and frying 4 pieces.

For frying, butter is BEST! Adding a good golden gallop of grass-fed butter onto your non-stick frying pan does the job done beautify. Once each side is that gorgeously golden brown, sever it up!

So for this recipe, I used Lakanto Maple Syrupbecause French Toast isn’t French Toast without maple syrup, right? Of course, I had to add a nice dollop of my homemade coconut Whipped Cream. There was one thing missing, the crunch. I sprinkled some freshly roasted pecans on top and WOW… This was most certainly worthy to be called the French Toast Stacked Stairway to Heaven!  


Andrea Witthoeft | Bakerlita



1 Loaf Bakerlita's Beauty-Bread
4tbsp Organika Pumpkin Spice Mylk Latté  (or just use 1tbsp pumpkin spice)
1/2 cup full fat coconut milk
1/4 cup Lakanto Golden
3 whole free-run eggs
2tsp vanilla extract
a pinch of sea salt


    Lakanto Maple Syrup 
    Roasted Pecans (to garnish)
    Coconut or regular sugar-free whipped cream (or regular whipping cream if not dairy sensitive)

    1. First, start by slicing up the Bakerlita Beauty-Bread into 1 inch thick slices.
    2. Set a frying non-stick pan over medium heat to heat up.
    3. In a large bowl, whisk eggs until nice and fluffy.
    4. Next, in a small bowl, add Organika’s Pumpkin Spiced Mylk Latté (or pumpkin spice) and a splash of nut milk to turn powder into a paste to be able to incorporate into the wet ingredients without any lumps & clumps.
    5. Add in the pumpkin paste mixture, along with the full-fat coconut milk, Lakanto Golden, vanilla, and a pinch of sea salt and whisk together until fully incorporated.
    6. Dip each piece of bread into your egg mixture, soaking about 1 minute on each side.
    7. Only prepare one to two pieces at a time so that the bread doesn’t get too soggy. Place slices of your Beauty-Bread into the creamy pumpkin egg mixture and allow it to soak for two minutes.
    8. While the bread is soaking, melt 2tbsp of grass-fed butter in the hot frying pan. Depending on the size of your frying pan and bread place one to two pieces of Beauty-Bread into the hot pan, leaving a bit of space between each piece of French Toast.
    9. Fry each side for about 2 minutes or until it becomes a beautiful golden brown. Repeat with remaining bread. Serve with coconut whipped cream, and I used Lakanto maple syrup, and I added a nice crunch of roasted pecans!

    Andrea Witthoeft
    Andrea Witthoeft


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