Serve with fresh berries and extra maple syrup. If you like, preheat the oven to 300 degrees F and keep cooked French toast warm while you finish preparing the dish. A serrated knife makes quick work of slicing the challah bread.

SERVES 4 (MAKES 12 SLICES)

INGREDIENTS

• 1 1/2 cups plain unsweetened cashew milk
• 3 large eggs
• 3 tablespoons pure maple syrup, plus extra for serving
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1-pound loaf challah or brioche, cut on the diagonal into twelve 1/2-inch-thick slices
• About 1/4 cup safflower oil, divided

INSTRUCTIONS

1. In a large bowl, whisk together the cashew milk, eggs, maple syrup, vanilla, cinnamon, and salt.
2. One at a time, dip each slice of bread in the mixture, turning over to coat both sides.
3. Shake off excess custard, and transfer the coated bread slices to a baking sheet or cutting board.
4. Brush the inside of a 10-inch skillet (nonstick or regular) with about 1 tablespoon of the oil, and heat over medium high.
5. When hot, add 3 pieces of the coated French toast and cook until golden brown and slightly crispy on both sides, about 4 minutes.
6. Transfer to a plate, and repeat with the remaining French toast, adding another tablespoon of oil with each new batch.
7. Serve with fruit and maple syrup.