A rich, custardy soak brings this griddle classic to life — eggs whisked with vanilla, cinnamon, a touch of sugar, and a pinch of salt create a fragrant base that seeps into every slice before it hits the pan. Cooked in butter until the edges turn deep golden and the centers set firm, each piece comes out crisp on the outside and tender within. It's a comforting, low FODMAP-friendly breakfast that still delivers all the nostalgic flavor of the diner version. Finish it with a drizzle of maple syrup, a dusting of powdered sugar, or a handful of fresh berries for a bright, sweet contrast. Simple pantry staples and a hot skillet are really all it takes to pull this one together, making it an easy weekend favorite you can lean on again and again.
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A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1/2 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
In a large shallow baking dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and kosher salt until fully combined and no streaks of egg white remain.
Working in batches, lay the brioche slices in the custard and soak for 20–30 seconds per side, pressing gently so the bread absorbs the mixture without becoming waterlogged. The slices should feel heavy and saturated but still hold their shape.
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