This is something Tiffany has been eating a lot of lately. She just pours a little of this and a little of that into her bowl and soaks her bread in it.
First we slice two pieces of sourdough bread. My poor bread is still very short, maybe one day it will rise and bake properly.
Ours is still a bit frozen. But this knife does the trick.
Pour some cashew milk (probably about a 1/4 cup) into a container that will hold your bread flat and keep it in contact with the liquid.
(This is the second time she’s made this today, so you can see there is already some of the mixture in the container. )
Next add about two egg whites (about 1/4 cup from a carton of whites). Yes sometimes I need the simplicity of the carton over the frugality of the eggs and separating them myself.
Then a sprinkling of cinnamon and a splash of vanilla.
Then just combine with a fork to ensure the egg whites are broken up a bit and blend with the milk and cinnamon.
Soak the bread in the mixture, flipping to soak both sides.
The put in a heated skillet over medium to medium high heat.
Since our bread was still somewhat frozen, it didn’t absorb as well, so we pour a little more of the mixture on top as it cooks, so that each piece gets its fair share.
Flip and cook on the other side.
Then serve with desired toppings. I usually use a bit of on plan syrup and/or a bit of sugar free jelly. Tiffany likes to add some sugar free chocolate chips and sugar free syrup.