Add the packed brown sugar and vanilla to the eggs and continue to whisk.
Add the milk and sprinkle in the cinnamon and nutmeg. Whisk well.
Warm up a 10-inch skillet on medium-high heat, coating with baking spray or butter.
Take each slice of bread and dip it into the egg mixture for about 10 seconds, carefully flip and dip the other side.
Use a fork or slotted spoon to remove the bread from the mixture, letting any excess drip off.
Place the bread directly onto the skillet, cooking for about 5 minutes on both sides. Flipping throughout the cooking time.
Continue with all remaining bread slices.
Serve with warm maple syrup.
Notes
We use Canyon Bakehouse gluten-free bread for this recipe. Remember that all gluten-free bread can be different sizes, so the amount you can make with this recipe may vary depending on the size of the bread.It's best to use cold or day-old bread so that it is a big harder instead of fresh bread.