Bread:

8 eggs, separated, room temperature
1/2 tsp Cream of Tartar
2 oz Cream Cheese, softened
4 T Milk Protein Isolate powder (vanilla or flavor you'd like in your bread) or Egg White Protein Powder (unflavored or flavor you'd like)
(if you don't have you can use 1 T coconut flour instead)
Few drops Stevia Glycerite or tsp to Tablespoon sweetener of choice (quantity depending on how sweet you like things)
1 tsp Vanilla

French Toasting:
4-6 Tablespoons Butter for pan
3 Whole Eggs
1/3 cup Heavy Whipping Cream (for lower fat, can use a nut milk like almond, or a mix of HWC and nut milk)
Few drops Stevia Glycerite or tsp to Tablespoon sweetener of choice


For topping, take your pick of what you like:
More butter, sugar free jam, sugar free syrup, confectioners sweetener, peanut butter... the sky's the limit!

In the picture, I sprinkled confectioner's Swerve over top and plopped a bit of cranberry in the center (it was near the holidays so I had some in the fridge) but I'm also a huge fan of sugar free jam - that's how I ate it as a kid!

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First you make the bread.


Beat the egg whites with cream of tartar until STIFF peaks form.

In a separate bowl, beat together the yolks with the remaining bread ingredients. Fold into the whites gently but completely. It will lose a lot of poufiness, but it's ok! 

Pour into a parchment lined bread pan and bake about 35 minutes at 325 degrees.

Cool.

Because this bread has so many added yolks, it will fall and the pieces of bread won't look super square. Sometimes i get very interesting amoeba shapes. It's fine. there are other breads like the protein bread that are more impressive looking, but taste too dry as french toast. The higher fat in this bread mean better tasting french toast.

Once bread has cooled, slice into about 14 slices. You can do this in advance and keep in a sealed container in the fridge until wanting to make the french toast.

Making the french toast:
Beat together the eggs, milk/cream and sweetener. Heat your frying pan to medium high with 1-2 Tablespoons butter.
Soak each slice in the egg mix. Lay in pan and let cook 2-3 minutes to brown, flip and cook other side. Repeat until all "toasted"

Keep finished batches warm in oven on low while making rest!

Serve warm with toppings!