Fluffy French toast served in a tower with pumpkin cream (powdered peanut butter) and cinnamon, with a drizzle of fluid peanut butter. Recipe proposed in a fit version.
In a bowl, mix the whole egg, egg white, soy milk, erythritol, and cinnamon.
Dip the slices of bread into the mixture and shake them lightly to remove the excess.
Cook the slices in a non-stick pan until golden and fluffy on both sides.
Meanwhile, prepare the cream by mixing Greek yogurt, pumpkin-flavored powdered peanut butter, and a few drops of caramel sweetener until you get a smooth cream.
Assemble the dish by forming a tower, alternating slices of French toast and pumpkin cream.
Prepare the drizzle: melt or mix the powdered peanut butter with plant-based milk or water to obtain a more fluid version; add sweetener if desired.
Pour the drizzle over the tower of French toast.
Finish with a sprinkle of cinnamon and half a crumbled cinnamon cookie.
Serve immediately and enjoy your breakfast.
Non-stick pan
Bowl
Spoon or whisk
The recipe is proposed in a 'fit' version using powdered, degreased peanut butter and zero-calorie sweeteners. The powdered peanut butter is indicated for dissolving with plant-based milk for the drizzle.
Italy, Toscana
