Whisk together the eggs, sugar, cinnamon, nutmeg, salt, pure vanilla, and milk in a shallow dish such as a pie plate or casserole dish.
Melt the butter over medium heat in a skillet.
Dip the gluten-free bread in the egg mixture, flipping to make sure both sides get well coated. The longer you leave the bread in the egg mixture the more it will soak up the egg mixture and will take a little longer to cook.
Cook the soaked bread piece on medium heat until golden brown. Flip to cook the other side of the bread until golden brown. Each slice should take 2-3 minutes to cook. Serve immediately. To keep the French Toast warm while cooking the additional slices, place the cooked slices on a baking sheet and in the oven at 275°F.
For the dairy-free option, I used unsweetened almond milk and Smart Balance butter.
Keep leftovers in an air-tight container in the refrigerator. Reheat in the microwave or in the oven at 400°F for 4 minutes flipping the toast over at 2 minutes.