Breakfast is my favorite meal of the day. So when I found this recipe, I decided to create my own little dairy-free variation of it. My kids LOVED it. My baby was even licking the crumbs off her high chair! (Good thing it was clean!)
5 c of whole wheat bread cut into small squares (it ended up being 5 slices for me)
5 free-range egg whites
1 1/2 tsp vanilla extract
1/4 c organic almond milk
1 large organic apple, peeled and diced
1 1/4 tbsp organic blue agave nectar
Turn oven to 325 degrees. Whisk together egg whites, vanilla, cinnamon, agave and almond milk. Slowly stir in the bread, making sure it becomes saturated. Cut and add the diced apple. Grease dish with coconut oil and pour mixture into an 8×8 casserole dish. Top the casserole with a sprinkle of organic brown sugar and bake for 30 minutes. This makes about 5 to 6 servings and is approximately 230 calories per serving.
This delicious recipe is an adaptation of Fruffins from super mom Lisa at Wine and Glue. The muffin idea she had is genious! I just got lazy and dumped the whole thing in a casserole dish! Ha!