Nothing better than a sweet breakfast on a slowww Sunday morning. Enjoy this rich, challah French toast with extra vanilla and a coconut sugar coating. Best enjoyed with maple syrup, berries, and hot coffee.
In a large bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon, and nutmeg. In a shallow dish, add the coconut sugar; set aside. Soak each slice of bread in the egg and milk mixture & dip into the coconut sugar, coating both sides. Over low heat melt the butter in a skillet; once butter is melted add the dipped slices of bread, two at a time. Cook each side for about 2 minutes or until golden brown. OPTIONAL: for those who like a crispy-finish on the French toast, place the slices of bread onto a baking sheet covered in foil after cooking them in the skillet; pop into a preheated oven at 350 degrees for 5 min!
