1 T vanilla extract
2 t cinnamon
1 13.5-oz can full-fat, organic coconut milk (I usually get canned Native Forest)
Directions: beat eggs, vanilla, and cinnamon in a shallow dish or bowl, then stir in milk. Dip bread in the mixture, coating both sides. Then place the bread on a preheated griddle or large skillet. Cook for a couple of minutes until browned, then flip. Remove to a plate and keep warm in the oven, if needed. Serve on plates with plenty of grass-fed butter and organic grade B maple syrup, and maybe some sliced strawberries or blueberries!