You need:

• 375 ml/1.5 cups milk
• 4 eggs*
• 1/2 teaspoon vanilla powder or 1 teaspoon extract
• 1/4 teaspoon sea salt
• zest of a lemon
• coconut oil, for cooking

Method:

1. 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.
2. Heat a large pan over medium heat with about a teaspoon of 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.

Source:  Occasionally Eggs