Ingredients:
Leftover crust from an entire loaf of white bread, and end pieces
(I used the crust from my Sushi Ham roll-ups recipe)
4 eggs
2 c. almond milk, unsweetened
1/2 c. PB2, hazelnut chocolate
1/2 c. sugar free strawberry jelly
Preheat the oven to 375 degrees. Spray an 8x8 or 9x9 pan with non stick cooking spray and set aside. Mix the eggs, milk and PB2 in a bowl with a whisk until well combined (there will still be PB2 lumps, and that is okay!). Place the bread crust, that has been chopped, into the prepared pan. Pour the egg mixture on top and press down slightly with your hands to make sure all of the bread is saturated with liquid. Dollop the strawberry jelly on top. Bake for 35-40 minutes until the center is cooked through but still custard like. Spread the jelly slightly with a knife while it is still hot. Let cool on a wire rack, cut into squares and serve!
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