In a medium mixing bowl, combine raw almond butter, Organic Valley Vanilla Soy, maple syrup, yummy spices, vanilla, sea salt and corn starch. Whisk until smooth and corn starch is completely dissolved.
Heat oil in a large skillet over medium heat. Soak bread slices in the soy/almond mixture, and gently place in hot skillet. Pan fry until golden on both sides.
Top with warmed maple syrup and fresh berries!
My friends Becky and Gary Scott have been serving up this vegan delight for years, and they top it with fruit jam or apple butter.