Methods/steps

In a medium bowl, whisk together milk, eggs and sweetener until eggs are fully incorporated. Sprinkle in ground spices, tea and salt and whisk again. Spices will float to the top but should be fully saturated by custard mixture. Heat an oiled pan or griddle over medium heat until a drop of water dropped on the pan surface beads and sizzles. Using enough slices of bread to fit in your pan (2–4 usually) dip each in custard and spice mixture (rice bread will have to soak longer than wheat-based breads to become moist). Avoid soaking bread until soggy, just lightly saturated. Place each piece in the heated pan and cook on each side 2–4 minutes until golden-brown. Hold finished pieces on a rack in a warm oven until all are cooked. Top with your favorite fruit and serve with maple syrup or agave nectar.