Thick slices of bread get dunked in a rich custard of eggs, oat milk, and a touch of maple syrup, with cinnamon and nutmeg warming up every bite. Each slice soaks just long enough to turn custardy in the middle while staying sturdy enough to hold its shape on the griddle. A quick sear in a hot skillet gives you that deep golden crust and tender, pillowy center that makes French toast worth waking up for. Pile it high with fresh berries and a drizzle of maple syrup, and you've got a weekend breakfast that feels indulgent without any fuss. It's a genuinely solid pick for a gluten free morning spread, no complicated technique required.
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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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