Alone, kids can pour ingredients into the bowl and whisk them together as well as add the slices of bread to the egg mixture. Just be sure to help clean those little hands with raw egg on them. With assistance, kids can measure out the ingredients and place the uncooked slices onto the baking sheet before cooking.
6pieceswhole grain bread
½teaspoonpure vanilla extract
1tablespooncoconut palm sugar
1tablespoonshredded unsweetened coconutplus additional for topping (I like to use Bob’s Red Mill brand)
Optional toppings: pure maple syruphoney, unsalted butter
Heat the oven to 375°F and line a baking sheet with a Silpat or parchment paper.
Whisk all of the ingredients together in a large bowl.
One piece at a time, dip each side of the bread into the egg mixture. I like to gently press down the bread to let it soak in some of the egg mixture.
Place bread slices on baking sheet and bake for 12-13 minutes, flipping once after 6-7 minutes.
Top each slice with a sprinkle of coconut flakes, additional desired toppings and enjoy!