• Cut the bread into thick 1-inch slices. The best is to use a stale sourdough bread loaf. Set aside.
• In a shallow bowl, whisk non-dairy milk, sugar, cornstarch, flaxseed meal, vanilla extract, cinnamon, and turmeric until no lumps of flour can be seen.
• Press each bread slice into the milk mixture for 10-15 seconds on each side until the crumb absorbs some liquid.
• Keep the slice above the bowl for a few seconds to let the excess liquid drip down.
• Warm a non-stick pan or pancake griddle over medium heat with plant-based butter or avocado oil.
• When the butter has melted, add 1 or 2 slices of bread to the pan and cook for 2-3 minutes on one side until golden.
• Flip the bread to its other side and if all the fat has already been absorbed by the bread, add more and keep frying the bread until crispy and golden brown on both sides.

Serving

• Serve with maple syrup and fresh berries.