Thick slices of bread get a quick soak in a rich custard of eggs, oat milk, and a touch of maple syrup, then hit a hot skillet until the edges turn deep golden and the centers turn pillowy-soft. A hit of vanilla, warm cinnamon, and a whisper of nutmeg give every bite that classic French toast aroma without any fuss. Cooking in batches with melted butter keeps each slice crisp on the outside and custardy within, and tenting the finished pieces with foil means the whole stack stays hot until you're ready to plate. Finish with a drizzle of maple syrup and a scatter of fresh berries for a bright, low-effort breakfast that still feels special. This one comes together in one skillet and one bowl, making it an easy weekday treat or a lazy weekend centerpiece. It's a solid pick for a low FODMAP morning, letting you enjoy a classic brunch favorite without second-guessing what's on your plate.
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Grindstone Bakery Super Grains Multigrain Sourdough Whole Pan Bread 24 OZ
A serving of up to about 1/3 cup of oat milk is low in FODMAPs. This recipe contains only about 3 tablespoons per serving, making it likely Low FODMAP.
In a shallow baking dish, whisk together the eggs, oat milk, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined and no streaks of egg remain.
Place 2–3 slices of bread in the custard mixture and let them soak for 30 seconds per side, pressing gently so the bread absorbs the custard without falling apart. Set the soaked slices aside on a plate and repeat with the remaining bread.
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