- 5 eggs, preferably pastured
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup milk of choice (I used coconut, which gives a heartier texture and a faintly sweet flavor, but almond would work really well too)
- 1 small loaf (about 12 slices) sourdough bread, sliced
- 1/4 cup coconut sugar (which you’ll be using 1 tsp at a time, so 12 tsp)
- High heat oil, for pan-frying (avocado, ghee and coconut oil all work well)
- Prepare a cookie sheet with parchment paper on top and put inside oven turned to 200 degrees.
- Beat together eggs, milk, salt, and vanilla until very well combined, then place in a large bowl or baking dish (I use a big Pyrex for this, which works well); put in as many slices of bread as you can fit, pushing them around a bit so they’re well saturated with egg mixture.
- Melt high heat oil in skillet over medium-high. Shake any excess egg mixture off bread and place in skillet, cooking for 2 – 3 minutes, or until edges on bottom side begin to lightly brown.
- While the bottom side is cooking, sprinkle 1 tsp of coconut sugar on the top side of toast; then flip toast so sugar side is down and cook 2 minutes more, or until the sugar is caramelized and that side is brown as well.
- Place in oven to keep warm until ready to serve; top with fruit directly before serving if desired. Makes 12 slices, or 4 servings.
- Prep Time: 10
- Cook Time: 10