I took the French Toast recipe and modified it a bit to make a bread substitute. One of the things I've missed the most on this WOE is bread and this kinda fills the gap for me.

Pan Bread

5 eggs
1/2 cup heavy cream
2 Tbs. onion
1 tsp.. garlic
3 oz. pork rinds (ground up fine)

Blend eggs, heavy cream, onion, and garlic in blender until well mixed and smooth. Pour into large measuring cup or bowl and add pork rinds.

While pork rinds are soaking heat skillet and add 1/2 tsp. butter. When hot fry mixture 1/3 cup at a time. I try to keep the mixture liquid enough so that 1/3 cup makes a 6" diameter cake.

Cakes can be used in place of bread for sandwiches, or as a slice to eat with other food like a slice of bread.

Servings: Makes 6 - 6" cakes

I ran the ingredients through Fitday and came up with the following table. This would be for a full batch so divide by the number of cakes you make.

Don

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dvellio,

I am new at this and have a question. Do I just divide by the number of servings to get the carb rate? Would it be 2 per piece of pan bread, if you followed the recipe and made 6 portions? Thanks! I will get the hang of this eventually!

That's the way it works. It works out to 2 carbs per cake if you make six.

Don

Thanks! Sorry for asking an obvious question to most people. I really want to make this work this go round!

I have made a couple of revisions to the original recipe and added pictures. A PDF version can be downloaded from the link below.

http://www.dvelliott.com/recipes/Pan%20Bread.PDF

This version also includes instructions for baking in the oven instead of frying in a skillet. That makes it easier to make a large batch.

just wanted to thank you... I know its been months since you posted this, but thanks anyhow

I was reading the recipes for pancakes/waffles etc using pork rinds.. since I wont use splenda (i have allergies to alot of foods.. esp terrible migraines from aspartame.. therefore im scared to use splenda.. im not sure what my reaction would be to something new) I was thinking "I wonder if this could be made into a bread-type recipe" and there your post was!

anyhow.. im going to go shopping tomorrow and check this out.. I cant eat eggs unless they are in a recipe (strange isnt it?) so maybe this will be something good for me at breakfast

peapod. Splenda does NOT contain Aspartame. It's recommeded by Atkins.

I know this is an old thread, but just wanted to thank Devell.. for the pdf!

Hi guys,

Just started on Atkins induction last week, and have been missing bread like crazy (mostly just to mop up the yolks from my over easy eggs - which I'm starting to burn out on).

Thanks so much for the recipe! I made it this morning, and was surprised that it turned out pretty darn good (baked it).

My ? is -- I don't have a food scale and couldn't figure out how many cups 3 0z of pork rinds are? I started at 1 1/2 cups and it was toooo wet. So, doubled it. Was that right?

Thank God for this forum -- and you guys, too!

I'm about to try this recipe myself, but what I can tell you that MIGHT help is...look on the pork rinds bag before you open and crush (and toss the bag).

Mine have the total weight of the contents on the bag (I think it might even be a 3 ounce bag). The weight won't change once crushed unless you drop a bunch on the floor and when done crushing, you can measure the results so you will know that:

X bag(s) = 3 ounces = X.X Cups

Hope that was clear....

PS: since it was "pretty darned good" you must have made a pretty good guess...

I searched and searched for a weight on the bag... was very surprised that it wasn't on there. Next time I go to the store, I'll ck out the different bags and try to find a weight.

Did you try it? It's VERY filling!

These look very interesting.
Has anyone tried toasting these.
I'm picturing a toasted bacon sandwich for breakfast.

Yep... I did toast a piece, and wasn't happy with the result. It just kind of "bubbled" and got soft.

By the way, I really liked these at first. Now, even the smell of these turn my stomach (I think it's just too much fat and smells so "pork rindy.") But, it did fill a craving at the time...

Has anyone tried to pour the "batter" for this in a muffin tin? Do they end up not rising enough or what? I guess I will have to try it. I'm thinking if they do not rise then maybe filling the muffing tin cups most of the way.