Ingredients

• 10 -12 slices (Hearty, rustic bread, cut about 3/4-inch  thick)
• 4 Large eggs
• 2/3 cup Ayam coconut milk 
• 2 tsp Purse  maple syrup (can substitute granulated sugar)
• 2 tsp Pure vanilla extract
• 1/4 tsp Salt
• Topping : Berries, Bananas, Nuts

Directions

1. Heat a large non-stick griddle to 350 degrees Fahrenheit or set a medium non-stick pan over medium heat. If necessary, melt a little coconut oil on the griddle or in the pan to help prevent sticking.
2. Add the eggs to a large bowl and beat well with a whisk.
3. Add Ayam coconut milk, syrup, vanilla and salt. Mix well.
4. One by one dip the bread into the egg and coconut milk mixture, using a fork to help drunk the bread and movie it around. Immerse for about 1 second on each side then transfer immediately to the preheated cooking surface.
5. Cook on the first side until golden brown, 1-2 minutes. Flip and cook on the other side until golden brown, another 1-2 minutes.
6. Transfer to a platter. You can cover the cooked French toast with a clean dishtowel to help keep it warm.
7. Serve with assorted toppings.