AuthorRachel StricklinCombine the egg and milk, whisking until fluffy.
Dip bread on both sides, pressing into the liquid batter so that each part of the bread is coated.
Sprinkle coconut sugar, Ceylon cinnamon, and pumpkin pie spice on both sides of the bread.
Cook in cast iron (preferably) to get a nice crust on both sides of the toast! Butter the cast-iron generously and allow it to get warm (medium heat). Lay the toast onto it. You'll see the egg begin to turn more opaque and the crust build and that's when you know to flip. You can continue flipping until each side has reached desired crispiness!
Melt the coconut butter and maple syrup together -- drizzle over the top or place in a small sauce dish for dipping! My kids personally like to have theirs cut into strips which they can dip into the coconut maple glaze.
Ingredients
Directions
Combine the egg and milk, whisking until fluffy.
Dip bread on both sides, pressing into the liquid batter so that each part of the bread is coated.
Sprinkle coconut sugar, Ceylon cinnamon, and pumpkin pie spice on both sides of the bread.
Cook in cast iron (preferably) to get a nice crust on both sides of the toast! Butter the cast-iron generously and allow it to get warm (medium heat). Lay the toast onto it. You'll see the egg begin to turn more opaque and the crust build and that's when you know to flip. You can continue flipping until each side has reached desired crispiness!
Melt the coconut butter and maple syrup together -- drizzle over the top or place in a small sauce dish for dipping! My kids personally like to have theirs cut into strips which they can dip into the coconut maple glaze.
