Thick slices of gluten free bread get soaked in a rich custard of eggs, whole milk, vanilla, and warm cinnamon until every bite is soft and flavorful. A griddle turns each slice deep golden brown on the outside while the center stays custardy and tender. Since nothing here relies on meat, poultry, or fish, this one is a natural fit for a vegetarian breakfast spread. Pile it high with maple syrup and fresh berries for a weekend brunch that feels indulgent but comes together in one skillet. It's simple, comforting, and easy to scale up for a table full of hungry eaters.
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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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