- Prep the custard: In a wide, shallow bowl, whisk together eggs, almond milk, vanilla, cinnamon, and sweetener until smooth.
- Cut the bread: Trim crusts if desired, then cut each slice into 6 equal squares or bite-sized cubes (~1 inch).
- Soak gently: Dip each bread cube into the custard, letting it soak for just 10–15 seconds per side—don’t oversoak or they’ll fall apart.
- Cook low and slow: Heat a nonstick skillet or griddle over low-medium heat. Add butter or oil. Cook the bites for 2–3 minutes per side until golden brown and cooked through. Low heat helps them stay fluffy without burning.
- Serve warm: Plate immediately with your favorite diabetic-safe toppings.
Tips:
- For extra fluffiness, use slightly stale bread—it absorbs custard better without disintegrating.
- These freeze well! Reheat in a toaster oven or air fryer for a quick breakfast.
Let me know if you’d like a slow cooker version or a savory twist!
