This golden, custardy French toast leans on a simple whisk of eggs, oat milk, maple syrup, and warm cinnamon and nutmeg to soak into every slice before it hits the skillet. Each piece gets pressed gently into the custard so it turns deeply golden and crisp on the outside while staying soft and tender in the middle. Fresh berries and a drizzle of maple syrup on top keep things bright and simple, echoing the kind of whole-food, plant-forward toppings that fit right into a Mediterranean-style plate. It's an easy weekend breakfast that comes together in one skillet, with warm spices doing most of the flavor work. This is a solid pick if you're building out a Mediterranean-friendly breakfast rotation and want something that still feels like a treat.
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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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