2 cups nondairy milk (I use soy)
4 drops vanilla
6 slices ginger bread
cinnamon and sugar, for topping
1. Add the vanilla to the nondairy milk in a bowl. Let the slices of gingerbread sit in them for about 40 seconds.
2. Heat the oil in a saucepan. Cook the slices gently in the pan until both sides are brown.
3. Top with cinnamon and sugar.