Place the bread aside on a plate so that it can dry out a bit while you prepare the batter and protein glaze.
In a medium Tupperware or shallow bowl that can fit your bread for dipping, prepare the batter by combining half of the protein powder (15 grams), the egg, 1 drop of stevia, 30 mL of milk, cinnamon, nutmeg, and salt. Mix well until the protein is no longer in clumps.
In a small condiment bowl combine the remaining protein powder (15 grams), 2 drops of stevia, vanilla extract, and 20 mL of milk until smooth.
Heat a small 8β skillet over medium/high heat. While the pan is heating up, submerge one piece of bread into the batter and let sit for a couple of minutes, flipping halfway through. You should try to absorb about half of the batter into the first slice of bread.
Add half of the butter to melt onto the pan and swirl to coat. Add the first piece of bread and let cook for a couple of minutes until golden brown, flip, and cook the second side until golden brown. While slice #1 is cooking, submerge slice #2 into the batter and flip, to absorb the remaining batter.
When slice #1 is finished cooking remove from the pan and put onto a serving plate. Add the remaining butter into the pan then place slice #2 into the pan and cook the same way. While slice #2 is cooking, spread half of the protein glaze onto slice #1. When slice #2 is finished cooking remove from the pan and add to the serving plate.
Top with a dash of cinnamon, drizzle the remaining protein glaze and add the pepitas as a garnish.