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Melt butter or coconut oil a large skillet or griddle over medium heat.
In a shallow bowl, whisk together the eggs, milk, vanilla, and cinnamon.
Gently dip each slice of bread into the egg mixture. Flip the bread and lightly press, ensuring the bread absorbs the egg mixture. Place on the hot griddle or pan.
Cook for 3-4 minutes, carefully flip, then cook the other side an additional 3-4 minutes.
Remove from pan. Serve and enjoy with your favorite French toast toppings (fruit, yogurt, butter, real maple syrup, etc.)
TO FREEZE: Place cooked French toast slices on a wire baking rack or a baking sheet in a single layer (no overlap, no slices touching). Place in the freezer for one hour to flash freeze, then transfer to an airtight, freezer-safe bag or storage container. Be sure to label with the date! Return to freezer and eat within 3 months. To reheat, I recommend placing one or two slices in a toaster on the "frozen toast" setting, then enjoying as usual.