TO MAKE BREAD:

Preheat the oven to 325 degrees F.

Separate the eggs (save the yolks), and whip the whites for a few minutes until VERY stiff (I use a stand mixer on high for a over 8 minutes).

Gently mix the protein powder into the whites. Then slowly fold the softened cream cheese (or reserved egg yolks) into the whites (making sure the whites don't fall).

Grease two bread pans with coconut oil spray and place the "dough" in the pans.

Bake for 40-45 minutes or until golden brown.

Let completely cool before cutting or the bread will fall.

Cut into 18 slices.

I keep this bread in the freezer at all times to make sandwiches.

TO MAKE FRENCH TOAST:

Grease a cast iron skillet with coconut oil and heat to medium high.

In a medium bowl, combine 2 eggs, unsweetened almond milk, vanilla and cinnamon.

Dip the slices of protein bread into the egg mixture.

Place the drenched protein bread onto the hot skillet.

Grill until golden brown on both sides.

Remove from skillet and repeat with remaining bread.

TO MAKE SYRUP:

Meanwhile, make the sauce by placing the butter in a saucepan over high heat. Using Swerve: Before you begin, make sure you have everything ready to go - the almond milk and the butter next to the pan, ready to put in. Work fast or the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter....so good on veggies!). Immediately add the Swerve and the almond milk to the pan. Whisk until sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks.

Place the French Toast on a plate and top with syrup. Enjoy!