DRY WHITE BREAD: gluten free optional, we chose ours to be gluten-free-friendly with Trader Joe’s white sandwich bread
CINNAMON: 1 tbsp
VANILLA: 1 tbsp
DRIZZLE MAPLE SYRUP: for french toast
FRESH FRUIT OF YOUR CHOOSING: we love raspberries and french toast
CANOLA OIL: to brush on nonstick pan
DO ITTT
TOAST bread prior to preparing french toast mixture (we’re not looking for crispy, just dried out) .
COMBINE Spero Pepita Egg, almond milk, cinnamon, and vanilla in a mixing bowl.
POUR mixture into a shallow bowl and place as many pieces of bread in one layer across the top, allowing the mixture to soak into the bread for 2-4 minutes (longer for thicker slices).
COAT a nonstick pan with a thin layer of canola oil or cooking spray, turn to LOW heat (4/10).
PLACE individual slices of soaked bread onto the coated pan, allowing them to cook on each side for 5-7 minutes. If the slices are thicker, you will have to increase the bake time by several minutes.
FLIP when the bottoms are golden brown, and cook the other side for an additional 5-7 minutes .
REMOVE from heat and add fresh fruit and maple syrup.