Instructions

1. Heat oven to 285°F and cover a baking sheet with parchment paper.
2. Slice the paleo bread into 3/4-inch thick slices. Arrange slices on the baking sheet in a single layer and bake for 12-15 minutes to dry out the bread. 
3. Reduce oven temperature to 200°F and place empty baking sheet covered in aluminum foil inside.
4. In a small casserole dish, whisk together the eggs, egg yolks, almond milk, vanilla power, cinnamon, and salt until well combed.
5. Soak the bread in the custard mixture, 2 pieces at a time for 1-2 minutes per side. Use a slotted spatula to flip.
6. While the bread is soaking, place a large frying pan or skillet over medium-high heat and melt the butter on it. 
7. Cook french toast one slice of bread at a time. Lift bread out of custard soak using slotted spatula to drain off excess liquid before placing on the skillet. Cook bread for approximately 1 ½ – 2 minutes per side or until golden brown. Reduce heat if bread is cooking too quickly.
8. As slices finish cooking, place them on the baking sheet in the oven to keep warm until serving.