1 large loaf challah or brioche, sliced into ¾-inch thick slices
2 tbsp (30 mL) powdered sugar
½ cup (125 mL) maple syrup
Preheat oven to 250°F (120°C), add a baking sheet with a wire rack arranged on it. In a large bowl or baking dish, whisk together the eggs, Lactantia milk, Astro Maple yogourt, vanilla extract and salt.
Melt ½ tbsp of Lactantia butter in a large non-stick skillet over medium heat. Dip 2 pieces of challah into egg batter. Once butter is frothy add the 2 pieces. Cook until golden, about 2 minutes. Flip and continue to cook for 2 to 3 minutes more until golden. Transfer to the preheated oven and continue with remaining challah.
To serve, divide Salted Caramel French Toast between plates and serve with powdered sugar and maple syrup.