Thick slices of dairy-free brioche-style bread soak up a rich custard of eggs, dairy free milk, warm cinnamon, and a whisper of nutmeg until every bite turns soft and custardy on the inside. A hit of brown sugar and vanilla deepens the flavor before each slice hits a hot skillet with dairy free butter, turning deep golden brown with crisp, caramelized edges. The finishing touch is a simple glaze of powdered sugar, dairy free milk, vanilla, and cinnamon, drizzled generously over the top for that classic cinnamon roll sweetness in every forkful. It’s indulgent, cozy, and easy enough for a weekend breakfast spread. This one is a great fit for anyone watching their added salt intake, letting the cinnamon-vanilla flavor do all the work without leaning on extra seasoning. Serve it warm, glaze dripping down the stack, for a breakfast that feels like dessert.
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In a large shallow baking dish, whisk together the eggs, 3/4 cup dairy free milk, 2 tsp ground cinnamon, nutmeg, brown sugar, 1 tsp vanilla extract, and salt until smooth and fully combined.
Lay the bread slices in the custard in a single layer and let them soak for 2–3 minutes per side, until the custard is absorbed but the slices are not falling apart.
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