This dish turns thick slices of dairy free bread into a custardy, golden-brown breakfast that's crisp on the outside and soft in the middle. A quick dunk in a spiced mixture of eggs, oat milk, maple syrup, vanilla, cinnamon, and nutmeg gives every slice deep flavor before it hits a hot skillet to caramelize. Cooking it in batches with dairy free butter keeps the edges lacy and the centers pillowy soft, so each piece comes out looking like something from a diner griddle. 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 fuss. It's a satisfying, protein-rich option that fits easily into a vegetarian kitchen, whether you're feeding a crowd or just treating yourself to a slow morning.
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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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