In a shallow bowl, whisk together the milk, eggs, vanilla, salt, and lemon zest. Dip the challah slices into the egg mixture, letting them soak for a minute each side.
400 ml non-dairy milk, 4 large eggs, 1/2 teaspoon vanilla powder, 1/4 teaspoon sea salt, Zest of a lemon, 1 loaf vegan lemon vanilla challah
Heat a large pan over medium heat with about a teaspoon of coconut oil.
Coconut oil
Once the pan is hot, cook 2-3 slices of french toast at a time, until golden, about 3 minutes each side. Repeat until all of the bread has been used. Serve immediately with coconut yogurt, strawberries, and maple syrup.
Notes
* The eggs I use are closer to medium in size compared to North American eggs, but large will be fine.