Ingredients:

Loaf

-1 loaf sourdough bread (about 14–16 oz), cubed

-6 large eggs

-1 1/2 cups milk of choice (we used Organic Valley Protein Plus)

-1/2 cup nonfat Greek yogurt

-2 tbsp maple syrup

-1 tsp vanilla extract

-1 1/2 tsp cinnamon

-1/4 tsp nutmeg

-Pinch of sea salt

-1 tbsp melted grass-fed butter

-1 scoop vanilla whey protein

Topping:

-2 tbsp butter, melted

-Light sprinkle cinnamon & coconut sugar (optional)

-Extra maple syrup (or Lakanto maple syrup for less sugar and carbs) after baking

Instructions

1. Prep the bread

-Cut the sourdough into cubes and leave out for a few hours (or lightly toast in oven at 300°F for 10 minutes). Slightly stale bread absorbs the custard better.

2. Make the custard

-In a large bowl whisk together everything but the loaf (obv)

3. Combine

-Add bread cubes to the bowl and gently fold until fully coated. Let sit 10–15 minutes so the bread absorbs everything.

4. Bake

-Preheat oven to 350°F.

-Grease a loaf pan.

-Pour mixture into the pan and lightly press down.

-Brush top with melted butter and cinnamon sugar (optional)

-Bake for 80 min total. Put in oven uncovered, then at 40 min, loosely cover with tin foil. Top should be golden and center set.

5. Serve

-Let cool 10 minutes before slicing.

Optional Mix-Ins/Toppings

-Berries

-Dark chocolate chips

-Chopped pecans or walnuts

-Thin sliced apples

-Maple syrup

-Nut butter drizzle