Cinnamon Brioche French Toast

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1 tablespoon (8 g) arrowroot powder

1 tablespoon (15 ml) hot water, more if needed

1/4 cup (55 g) packed light brown sugar

1 tablespoon (8 g) ground cinnamon

One recipe brioche dough, starting right after the 18 hours in the fridge

Flour, to roll out

Four 1.5-inch (4-cm) thick slices of slightly stale regular or cinnamon brioche, or vegan challah bread (see notes below)

1/2 cup (70 g) fresh raspberries (optional if not stuffing)

1 cup (235 ml) full-fat coconut milk or coconut cream, divided

1 tablespoon (15 g) maca powder, optional

2 tablespoons (25 g) granulated sugar

1/2 teaspoon pure vanilla extract

Pinch fine sea salt

Non-stick cooking spray

Maple syrup, agave nectar, or brown rice syrup, to serve

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