Thick slices of dairy free bread get soaked in a rich custard of eggs, oat milk, maple syrup, and vanilla, then seasoned with warm cinnamon and a whisper of nutmeg before hitting the skillet. A quick sizzle in dairy free butter gives each slice a deeply golden, crisp exterior while the inside stays soft and custardy all the way through. It's the kind of breakfast that feels indulgent but comes together with pantry basics and one bowl for the soak. Pile it high with fresh berries and a drizzle of maple syrup and you've got a low-sodium morning that doesn't skimp on flavor. This one's an easy favorite to add to your added salt–conscious breakfast rotation.
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In a shallow baking dish, whisk together the eggs, oat milk, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined and no streaks of egg remain.
Place 2–3 slices of bread in the custard mixture and let them soak for 30 seconds per side, pressing gently so the bread absorbs the custard without falling apart. Set the soaked slices aside on a plate and repeat with the remaining bread.
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