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.
-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)
-Trader Joe’s Maple Agave Syrup
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!