This hearty breakfast is perfect for a busy weekday morning or a relaxing weekend. Either way you can prep it the night before and just pop it in the oven when you wake up. L
6-8 cups of diced pumpernickel bread
2 cups coconut milk
3 cups cartoned egg whites
2 Tbsp. Maple syrup
1 Tbsp. Vanilla extract
1 Tbsp Cinnamon
1. Place bread cubes into a large glass Pyrex.
2. Beat together coconut milk, egg whites, vanilla, maple syrup, and cinnamon. Then pour it over the bread pieces.
3. Cover pan with foil and place in the fridge for 4-24 hours.
4. When ready, bake at 350 F for about 45 minutes or until all the liquid has cooked through.
Serve with your favourite yogurt and fruit and a sprinkle of hemp hearts or blend with a smoothie such as the one pictured here which has coconut milk, frozen blueberries, spinach, banana, and hemp hearts 💜
Until next time…stay healthy!