Lightly sweet and golden brown, this easy French toast recipe is the perfect weekend brunch! I love serving it with macerated berries in the spring and summer, but feel free to substitute whatever fresh fruit is in season.
½cupfrozen raspberries, thawed, with their juices
Pinchesof cane sugar
1cupalmond milk, or any milk
Pinchof sea salt
81-inch slices challah bread* (see note)
Coconut oil, for brushing
Maple syrup, for serving
Make the macerated berries: In a medium bowl, combine the strawberries, raspberries, and a few pinches of sugar. Set aside for 10 minutes for the berries to soften. Stir before serving.
Make the French toast: In a large bowl, whisk together the eggs, milk, cinnamon, cardamom, and salt. Dip each slice of bread into the mixture and set the soaked bread aside on a large tray or plate.
Heat a non-stick skillet to medium heat and brush with coconut oil. Add the bread slices and cook until golden brown, about 2 minutes per side. Reduce the heat to low as needed to cook thoroughly without burning. Serve with maple syrup and the macerated berries.
*To make dairy-free french toast, use ciabatta bread.