This dish checks every box for a vegetarian breakfast, and it's the kind of recipe that makes weekend mornings feel like an event. Thick slices of bread soak up a rich, spiced custard loaded with cinnamon, nutmeg, and brown sugar, then get griddled until deep golden brown with a set, custardy center. A simple powdered sugar glaze, brightened with vanilla and a touch more cinnamon, gets drizzled over the top right before serving for that classic cinnamon-roll finish. No meat, poultry, or fish anywhere in sight, just eggs, bread, and warm spice doing all the work. It's an easy, crowd-pleasing option to add to a vegetarian brunch rotation whenever you want something a little more indulgent than standard toast.
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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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