Thick slices of gluten free bread soak up a rich custard of eggs, a touch of sugar, vanilla, and warm cinnamon until every piece is saturated but still sturdy enough to hold together in the skillet. Each slice cooks low and slow until the edges turn deep golden and the center sets into that pillowy, custardy texture that makes French toast worth getting up early for. A generous pour of maple syrup and a scattering of fresh berries finish it off, turning a simple breakfast into something that feels like a weekend treat. It's an easy stovetop method with no special equipment, just a skillet and a shallow dish for the soak. This one is a great pick for a lactose free breakfast spread, whether you're feeding a crowd or just treating yourself to something a little indulgent on a slow morning.
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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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