Ingredients
- 2 square multi-grain Ciabatta buns ( I get mine from Sam's club, they're freshly baked and vegan friendly)
- 3/4 cup unsweetened almond milk (but any non-dairy milk will work)
- 2 Tbsp. chickpea flour (this little wonder is what provides the "egg-like" texture and taste)
- 1 tsp. ground cinnamon
- 1/4 tsp. sea salt
- 1/4 cup orange marmalade (pay close attention to the label and get one that does not contain high fructose corn syrup.... in other words, avoid the really cheap ones)
- Any topping of your choice, this morning I used pomengranate seeds, bananas, golden raisins, powdered sugar, slivered blanched almonds, and little maple syrup
- Slice the buns diagonally into 1/2 strips.
- Lay the slices into a lightly greased 13x9 casserole dish
- In a medium bowl whisk together the milk, flour, cinnamon, salt and marmalade until fairly uniform
- Pour the mixture over the top of the bread aiming to have a consisent coating on all pieces
- Cover dish with saran wrap and place in fridge overnight
- In the morning, remove saran wrap and place in a 350 degree preheated oven for about 20 minutes
- Plate according to desired serving size and top with your own liking
- Enjoy!
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