This is a HIT in our house! I like making a large batch and having it for the week. Another option is to save and freeze some servings! Traditional French Toast is very high in sugar and carbs. My version packs a punch of protein and uses better ingredients so you can still enjoy a favorite breakfast item AND honor your nutrition!

INGREDIENTS:

For a 9×13 pan use:

12 slices gluten free bread (I like Udi or Canyon Bakehouse brands)
12 eggs (6 whole, 6 egg whites)
2/3 cup unsweetened almond milk
120 grams (about 3-4 servings) protein powder; I prefer a grass fed collagen or can use a grass fed whey if can tolerate dairy)
1/2 cup (or to your taste) granular erythritol sweetener
1 tsp each, pure Vanilla extract and ground Cinnamon

OPTIONAL: fresh berries, powdered peanut butter powder, crushed nuts like walnuts or pecans.

DIRECTIONS:

In a large bowl, mix all the eggs and milk, (can use hand mixer).

Add in dry ingredients and blend well.

Cut up the bread into cubes and place in a sprayed 9x 13 dish. Pour liquid mix over the bread evenly.

Bake 350F for approximately 35-45 min. You want the bake to be browned around edges but cooked in the middle (not still wet).

Enjoy!