About the Recipe
1 cup of coconut or unsweetened almond milk
3 large cage-free eggs or Follow Your Heart Vegan Egg or JUST Egg substitute
2 tablespoons of maple syrup
½ teaspoon of ground cinnamon
½ teaspoon of vanilla extract
2 Sourdough Baguettes
4 tablespoons salted butter or margarine
Powdered sugar (optional)
1. In a mixing bowl, whisk the milk, eggs, maple syrup, vanilla, and cinnamon until the mixture is blended well. Transfer the mixture into a dish where you can dip the Baguettes.
2. Place the Baguettes in the mixture and press down on each slice or flip over carefully, to make certain the Baguette is fully soaked with mixture. You can place the soaked Baguettes onto a plate or baking sheet until all slices are soaked thoroughly. Or, you can place the Baguettes directly into a cast iron skillet.
3. Use a cast iron skillet and melt 1 tablespoon of butter or margarine in skillet prior to placing bread in pan. Cook each Baguette until each side is golden brown.
4. Remove from skillet and dust with powdered sugar (optional) and maple syrup
*(This recipe is from Against The Grain Cookbook. I highly recommend this cookbook if you are looking for gluten-free baking recipes)