Beat the eggs with a pinch of salt, 2 tbsp coconut blossom sugar, and the seeds from 1 vanilla pod, pour into a bowl.
Pour the milk into a bowl.
Dip the slices of bread one by one into the milk, let them soak well, and then into the eggs.
Heat the pan with a knob of coconut oil.
Sprinkle each slice with coconut blossom sugar and place it in the pan with the sugar side down.
Let it cook for a moment, sprinkle the top with coconut blossom sugar as well, flip it over and let it cook a bit longer.
Place them on a plate and dust them with powdered sugar.
Depending on the season, you can serve them with fruit and some yogurt.
I prefer them plain with a nice cup of coffee.
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