Thick slices of bread get soaked in a rich, spiced custard made from eggs, warmed with cinnamon and nutmeg and a touch of vanilla, so every bite turns golden and tender once it hits the skillet. Each side gets a slow sizzle until deep golden brown and set through, giving you that crisp exterior with a soft, custardy center — no jiggly middles here. A simple glaze of powdered sugar, dairy free milk, vanilla, and a pinch more cinnamon gets whisked to a pourable finish and drizzled generously right before serving. The whole thing comes together fast enough for a weekend breakfast but feels indulgent enough for a celebration brunch. This one's a solid pick for a Low FODMAP morning spread, delivering all the cinnamon-roll comfort without any fuss at the stove.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Grindstone Bakery Super Grains Multigrain Sourdough Whole Pan Bread 24 OZ
In a large shallow baking dish, whisk together the eggs, 3/4 cup dairy free milk, 2 tsp ground cinnamon, nutmeg, brown sugar, 1 tsp vanilla extract, and salt until smooth and fully combined.
Lay the bread slices in the custard in a single layer and let them soak for 2–3 minutes per side, until the custard is absorbed but the slices are not falling apart.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)