Ingredients

• 3 thick slices whole grain bread
• 1/4 cup coconut
• 1/4 cup chia seeds
• 1/4 cup half-and-half
• 2 eggs
• 1 tablespoon white sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 teaspoons unsalted butter, or as needed
• 1/2 cup fresh raspberries
• 1/2 cup vanilla yogurt
• 2 ounces maple syrup, or to taste

Instructions

1. Cut each bread slice into 4 even sticks.
2. Mix coconut, chia seeds, half-and-half, eggs, sugar, cinnamon, vanilla extract, and salt together in a bowl until batter is smooth.
3. Heat a large skillet over medium heat and add butter.
4. Dip bread sticks in the batter until completely coated.
5. Cook coated bread sticks in the hot butter until browned, 2 to 3 minutes per side.
6. Place raspberries in a microwave-safe bowl; heat in microwave until softened, about 1 minutes. Mix yogurt into raspberries.
7. Dip French toast sticks in raspberry-yogurt sauce and top with maple syrup.