Preheat oven to 300 degrees F.

In a flat bowl (a baking dish works well), combine the egg, milk, vanilla, cinnamon, ginger, and sugar. Whisk until well combined.

Heat a cast iron skillet over medium heat until drops of water thrown in sizzle on the surface.

Add a small amount of coconut oil to the skillet and allow it to melt and coat the pan. The coconut sugar makes this recipe a bit sticky, so make sure you don’t skimp on the fat!

Dip the slices of bread into the batter and cook in the skillet, flipping after the underside is a golden brown.

Continue to add coconut oil to the skillet each time your add more French toast slices.

When the French toast is done, remove from heat, and place in oven to stay warm while you make the sauce.

In a small lidded saucepan, combine the blueberries, maple syrup, and wine and cook over medium heat for about 5 minutes. Substitute water for the wine if you prefer not to use alcohol. Use a wooden spoon or potato masher to squish the soft berries as they cook.

In a cup, mix together the cornstarch and 1 tbsp of water until smooth. Add this to the simmering blueberries, whisking well to combine. Cook for an additional 2–3 minutes, or until the sauce is thickened.

Remove from heat and add vanilla.

Serve the French toast warm with butter or cream cheese and a hearty dollop of blueberry vanilla sauce.