Thick slices of bread soak up a rich custard of eggs, cinnamon, nutmeg, and a hint of brown sugar before hitting a hot griddle until deep golden brown on both sides and set through the center. The result is that classic cinnamon roll flavor in French toast form, with a warm, custardy interior and crisp, caramelized edges. A pourable powdered sugar glaze, brightened with vanilla and a touch more cinnamon, gets drizzled generously over the top right before serving for that unmistakable bakery-case finish. It's an easy weekend breakfast that comes together in one skillet, and it's a solid pick for a gluten free spread since every component here is fully within reach. Serve it hot off the griddle while the glaze is still glossy and just set for the best texture.
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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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