This recipe comes from Jess Damuck's dreamy new cookbook "Health Nut."

INGREDIENTS 
1 orange
3 large eggs 
½ c (120 ml) canned coconut cream
Big pinch ground cinnamon
Pinch kosher salt
4 slices (1 inch/2.5 cm thick) tender bread, like challah (day-old is best)
¼ c (40 g) sesame seeds
2 tbsp olive oil or unsalted butter 
¼ c (60 ml) Seed + Mill Organic Tahini
4 tsp honey
Oranges, berries, or other fresh fruit (optional), for serving 

1. In a large shallow bowl or baking dish, whisk together ½ cup (120 ml) coconut cream, 3 large eggs, zest of 1 orange, 1 big pinch cinnamon, and 1 pinch salt.

2. Working in batches, add 2 slices challah to the egg mixture. Let soak for about 15 minutes, then flip the slices and let soak for about 15 minutes more. (This may not take as long with day-or-two-old bread.) Meanwhile, heat a large cast-iron or nonstick skillet over medium and add the 2 tablespoons olive oil or butter.

3. Remove the bread from the egg mixture, allowing the excess to drip off, and place it in the pan. Meanwhile, add the remaining bread slices to the egg mixture to soak.

4. While the toast in the pan is cooking, sprinkle about 1 tablespoon of the sesame seeds over each piece to coat the side facing up. Take a little peek under the toast, and when the side facing down is a golden brown, about 2 minutes, carefully flip the toast and cook for about 2 to 3 minutes more. Repeat with the remaining 2 slices, adding a bit more oil or butter to the pan, if necessary.

5. Drizzle the toasts with a generous amount of tahini and honey, followed by a good sprinkle of flaky salt. Serve with oranges, berries, or other fresh fruit if desired.

Photo Credit: Linda Pugliese