Oat milk and cornstarch team up for a custard soak that's rich with maple syrup, cinnamon, and nutmeg, so every slice of bread soaks up flavor without turning soggy. Each piece griddles up golden and crisp on the outside while staying soft and custardy in the middle, then gets draped in a warm cinnamon swirl and finished with a ribbon of vanilla glaze. It's the kind of decadent, cinnamon-roll-meets-French-toast mashup that feels like a weekend treat, not a compromise. Powdered sugar, brown sugar, and warm spices do the heavy lifting on flavor, so the whole plate ends up glossy, sweet, and craveable. This one's a genuinely solid pick for a dairy free brunch spread, and it's easy to scale up for a crowd.
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
In a large shallow bowl or baking dish, whisk together the oat milk, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until the cornstarch is fully dissolved and no lumps remain.
Lay the bread slices in the custard soak in a single layer and let them rest for 2 minutes per side, pressing gently so the soak absorbs into the bread. The slices should feel heavy and saturated but not falling apart.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k).png?n=2878)
