18 slices milk free bread (or use my Cinnamon Sugar Bread recipe)
1/4 cup all-purpose flour
1 tablespoon sugar
1 tablespoon cinnamon
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup vanilla or plain rice, soy, or almond milk
3 eggs, lightly beaten
3 tablespoons margarine
Let bread slices sit out overnight to dry up.
In a large bowl, whisk the flour, sugar, salt, milk and eggs until smooth. Dip both sides of bread into egg mixture for 15 seconds on each side.
In a large skillet, melt a little margerine. Fry French toast for 2-3 minutes on each side or until golden brown. Serve with maple syrup.
For “Teddy Toast” cut slices with a 3″ teddy shaped cookie cutter, then let dry over night. Use Milk free chocolate chips (Ghardhelli semi-sweet is milk free) for eyes once cooked, and serve with honey instead of syrup.