This bread is VERY tasty on it's own. When you are making it, make sure to whip the whites A LOT; most people under whip them. Also make sure to keep the whites high when folding the yolk mixture in. The "dough" should fill the whole bread pan.
4 eggs, separated
1 cup vanilla whey
4 TBS Swerve (or a few drops of stevia glycerite)
1/2 cup unsweetened vanilla almond milk
1 tsp nutmeg
Separate the eggs. Place the egg whites in the bowl of a stand mixer and beat to stiff peaks. Slowly add the whey. Set aside.
In a large bowl, beat the egg yolks until they lighten in color. Gradually add the sweetener and continue to beat for 2 minutes. Add the almond milk and nutmeg and stir to combine. Slowly stir the egg whites into the mixture.
Grease a bread loaf pan. Place the mixture into the pan. Bake at 350 degrees for 50 minutes. Cool completely and cut into 12 large pieces.
Nutritional Info (per slice) = 43 calories, 0.6 carbs, trace fiber
For FRENCH TOAST:
1/2 cup vanilla almond milk
1 tsp vanilla
1 tsp nutmeg
1 loaf Eggnog Bread
Place first 4 ingredients in a bowl. Dip the slices of eggnog bread into the egg mixture, fry on both sides until golden brown. Serve with Nature's Hollow Maple Syrup.
SYRUP NUTRITIONAL COMPARISON (1/4 cup syrup):
Regular Pancake Syrup: 240 calories, 40 carbs, 40 sugar
Nature’s Hollow Syrup: 76 calories, 2 effective carbs
Walden Farms Syrup: 0 calories, 0 carbs, 0 sugar