In a deep bowl that is narrow enough to comfortably fit the bread with some room to maneuver your fingers, whisk together the eggs, almond milk, cinnamon, cardamom, vanilla extract, and a pinch of salt (if using). The bowl should be deep enough to submerge the bread fully.

Submerge each slice of gluten-free bread into the custard mixture. Allow the bread to soak for at least 1–2 minutes until fully saturated. Ensure it’s fully submerged and watch for air bubbles—if bubbles are coming out, the liquid is going in! It's okay to use your fingers to help with the process, just be sure your hands are clean.

Heat a skillet over medium heat and add a little cooking oil to coat the pan.

Carefully place the soaked bread slices onto the hot skillet. Fry each side for about 1–3 minutes until a deep brown crust forms. For reasons science will never, ever be able to explain, the first side will always be darker than the second. Don't question it; it's science, we promise.

Transfer the French Toast to serving plates. Top with a pat of vegan butter and drizzle generously with maple syrup.