Mix - In a bowl shallow dish or bowl whisk the eggs, milk, sugar, and seasonings (use vanilla extract or vanilla seeds) until thoroughly combined, with no bits of egg white throughout. The spices will rise to the top of the mix when resting, so don't worry about this too much.
Heat - Heat up the pan with a teaspoon or so of coconut oil over medium heat. If the heat is too high then you'll cook the outside of the french toast, but will have soggy, raw middles.
Soak - One slice of bread a time, dip bread into the egg mixture for around 30 seconds on each side.
Fry - As soon as it's soaked, transfer your first piece of bread to the hot pan. Fry in the skillet on medium until golden brown and slightly crispy on both sides. This takes me around 3-4 minutes per side - but may vary. For a little extra sweetness and browning , sprinkle a little bit extra coconut sugar onto the slice when frying.
About a minute before your french toast is Cooked, add the next slice of bread to the egg mixture, to soak. And repeat.
Serve - When ready, prepare with the toppings of your choice such as berries, maple syrup, and powdered sugar. Read the recipe notes for flavor variations and options on how to serve.
Storing - French toast is best eaten immediately. However, you can also freeze it for a quick morning treat. Place the toast in a single layer of a baking sheet and flash freeze. Once frozen, transfer to a freezer-friendly container for up to three months. Reheat either in the oven for 10 minutes at 350ºF/180ºC OR in the toaster.