Whisk eggs in a large bowl until fluffy, then add milk. Whisk in sugar, cinnamon, and vanilla until well combined. Transfer mixture to a shallow bowl.
Working in batches, soak challah slices in egg mixture for 3 minutes per side.
Melt butter in a large skillet over medium heat. Working in batches, cook challah slices in hot butter until browned, about 3 minutes. Flip and continue to cook until the other side is browned, about 2 more minutes. Add more butter to the skillet as needed.
1 cup unsweetened soy milk (or other non-dairy milk)
1/4 cup cornstarch
1 teaspoon ground flaxseeds
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons pure maple syrup
1 teaspoon vanilla
6-8 slices thick sliced quality bread, such as ciabatta or french
2-3 tablespoons vegan butter or coconut oil for frying
For serving: maple syrup, powdered sugar, or fresh fruit
INstructions
In a shallow bowl, wide enough to hold a piece of bread, whisk together the soy milk, cornstarch, ground flaxseeds, baking powder, cinnamon, maple syrup and vanilla.
Add a little bit of vegan butter/coconut oil to a pan over medium-high heat and melt. Whisk the batter again right before dipping bread, as the cornstarch will settle to the bottom of the bowl.
Dip each side of the bread in the batter and let soak for about 10 seconds, then add the bread to the pan and cook for 2-3 minutes on each side, until golden brown. Add more vegan butter/oil to the pan as needed in between pieces of bread.
