 Hey Y’all! So, a lot has changed in my life since I put up my last recipe! I’m now divorced, and I just recently moved from Indiana to Houston, Texas! The 1,000+ mile move was one of the best decisions I’ve made for myself in years. I’m so happy to say I have found a new love here in Texas, and I’m so incredibly thankful for my newfound friends + family here in the south. Cooking in a new kitchen has been a little rough, but I think it’s safe to say I’m finally getting the hang of it! This recipe was so much fun to test out, I hope you all love it as much as I do.  Ingredients: -8 Pieces of Dry/Stale Bread -1 Cup Just Egg -1/2 Cup Trader Joe’s Coconut + Almond Creamer -2 Tablespoons Sugar (or sub. coconut sugar) -1 Teaspoon Ground Cinnamon -1 Teaspoon Vanilla Extract -Miyoko’s Vegan Butter (to oil skillet) Toppings: -Trader Joe’s Maple Agave Syrup -Sliced Strawberries -Blueberries -Ground Cinnamon Instructions: In a wide, shallow dish, whisk together the Just Egg, Creamer, sugar, cinnamon, and vanilla. Using Stale or Dry bread (if using fresh bread, you can dry the bread out in the oven @ 300 degrees for about 10-15 minutes) completely soak each slice of bread in the custard mixture, & let the mixture soak in for about 10 minutes. Bring a non-stick skillet to medium-low heat, & coat the skillet with a small amount of Miyoko’s vegan butter. Cook each soaked slice of bread for about 3 minutes on each side, or until browned. Serve immediately, & top with Sliced Strawberries, Blueberries, Maple Agave Syrup, + Ground Cinnamon. Enjoy! 
0 Comments
|
RSS Feed
