For those of you not familiar with Ezekiel Bread… here’s a little history.

It has been discovered that when wheat, barley, beans, lentils, millet, and Spelt,  are sprouted and combined, an amazing thing happens. A complete protein is created that closely parallels the protein found in milk and eggs. In fact, the protein quality is so high, that it is 84.3% as efficient as the highest recognized source of protein, containing all 9 essential amino acids. It is low in fat, has no Trans Fats or cholesterol and is generally low in sodium. It can usually be found in the frozen food section of your local grocery store. I personally prefer it toasted, since I think the toasting process enhances the flavor and creates a very light, crunchy texture to the bread which is almost unparalleled by any other whole grain bread on the market.

Ingredients

10 slices Ezekiel Cinnamon Raisin Bread
3 cups Silk Plain Soy Milk
1/2 cup honey
1/4 tsp liquid Stevia extract
2 whole eggs
2 egg whites
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
pinch salt

Directions

Place bread slices directly on oven racks and set oven to 170F. Meanwhile, whisk wet ingredients, honey (add 1/4 tsp stevia for sweeter result) and spices together. Remove bread from oven and cut into cubes (9 cubes per slice). Spray a 9×13 pan with cooking spray and put bread cubes in, then pour your big bowl of wet stuff over the bread. Use your hands to press lightly to help the bread soak up more liquid. Bake at 350F in a water bath for 50-60 minutes or till knife in center comes out clean. Cool slightly and serve. Much better the second day, after cooling and reheating.

Number of Servings: 6