Oat milk custard, thick with cinnamon and nutmeg, soaks into every slice of bread until it turns rich and golden in the skillet, with a set, custardy center and crisp caramelized edges. A glossy cinnamon-brown sugar swirl gets drizzled right over the top, followed by a simple vanilla glaze that pools into all the crevices. It's the kind of breakfast that feels like dessert, sweet, warm, and a little indulgent, but built entirely on plant-based staples like oat milk and maple syrup. Because there's no dairy anywhere in the custard, glaze, or skillet, this one works beautifully for a lactose free brunch spread. Serve it stacked high with extra glaze on the side, and don't skip tenting the finished slices with foil so the whole batch stays warm and pillowy until plating.
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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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