Milk: I like using an unsweetened version of my homemade almond milk, but storebought will work just as well. Alternatively, you can also use other unsweetened non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk etc). If you are not lactose-intolerant, go ahead and use regular milk instead.

Sugar: I used white sugar, but cane sugar or light brown sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor.

Ground Cinnamon: Ground cinnamon adds a nice touch to the French toast, so I highly recommend that you add it in.

Bread: I used gluten-free white bread (storebought or homemade will work!). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular white bread instead.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Storing: To store, place any leftover French toast in an airtight container and store in the refrigerator for up to 4 days. Reheat the French toast in a skillet before serving.