This cinnamon roll French toast leans on a cornstarch-thickened oat milk custard for its rich, silky soak, so every slice of bread turns deeply golden and custardy in the pan without any of the usual eggy richness. The cinnamon swirl gets glossy and caramel-like from melted vegan butter and brown sugar, then pools into every crevice for that bakery-style cinnamon roll flavor. A simple vanilla glaze drizzled over the top adds the final touch, turning humble bread slices into something that tastes like dessert for breakfast. It's an easy stovetop project — soak, sear until golden on both sides, then layer on the swirl and glaze — and it makes a great option for an egg free brunch table.
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In a large shallow bowl or baking dish, whisk together the oat milk, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until the cornstarch is fully dissolved and no lumps remain.
Lay the bread slices in the custard soak in a single layer and let them rest for 2 minutes per side, pressing gently so the soak absorbs into the bread. The slices should feel heavy and saturated but not falling apart.
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