Golden, custardy slices are what mornings are made for. Thick-cut bread soaks up a rich blend of eggs, milk, vanilla, and cinnamon before hitting a hot skillet, where it turns deeply golden and crisp on the outside while staying soft and pillowy in the center. A touch of sugar in the custard brings just the right amount of sweetness, so you can build in flavor without reaching for extra seasoning at the table. Finished with warm maple syrup and a scatter of fresh berries, it's the kind of breakfast that feels indulgent but keeps things simple and clean. This one's an easy way to keep a low sodium morning routine feeling special rather than restrictive.
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Whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt in a shallow baking dish until fully combined and no streaks of egg white remain.
Lay 2–3 slices of gluten free bread in the custard mixture and let them soak for 30 seconds per side, until the custard is absorbed but the slices are not falling apart. Transfer to a plate and repeat with the remaining slices.
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