4 slices of cinnamon swirl challah-homemade if possible*
¼ cup coconut milk
¼ cup of orange juice
2 teaspoons vanilla extract
½ teaspoon cinnamon
½ teaspoon nutmeg
margarine, canola or coconut oil
In a mixing bowl, whisk together the eggs, coconut milk, orange juice, vanilla, cinnamon, and nutmeg. Dip both sides of the cinnamon swirl challah slices into the egg mixture, allowing excess batter to drip back into the bowl. Heat 1 to 2 tablespoons of margarine or the oils in a large skillet. Place the dipped slices onto the skillet and cook for 3 to 4 minutes per side until golden brown. If desired, serve with maple syrup.