Golden, custardy French toast starts with thick slices of bread soaked in a rich blend of eggs, oat milk, maple syrup, and warm cinnamon and nutmeg, then pan-fried until each side turns deep golden brown with crisp, caramelized edges. The oat milk custard soaks in fully without turning soggy, so every bite stays tender in the middle with just the right amount of chew at the crust. A touch of vanilla and a pinch of salt round out the flavor, giving it that classic cozy-breakfast taste you want from a proper French toast. Pile it high with fresh berries and a generous drizzle of maple syrup, and you've got a weekend breakfast that feels indulgent without any lactose-related worries. It's an easy make-for-the-whole-table recipe that fits neatly into a lactose free morning routine.
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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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