Thick-cut slices of bread get soaked in a rich oat milk custard spiked with cinnamon, nutmeg, and a touch of maple syrup, then pan-fried in melted butter until the edges turn deep golden and crisp. A warm cinnamon-brown sugar swirl gets spooned over the top, followed by a silky vanilla glaze that pools into every crevice. The result is a plate of French toast that's custardy in the center, caramelized at the edges, and dressed up enough for a weekend brunch centerpiece. Cornstarch in the soak helps everything set up properly in the skillet, so you get clean slices rather than a soggy mess. This one's a genuinely solid pick for a gluten free brunch spread, no asterisks needed. Serve it hot, straight off the griddle, with extra glaze on the side for drizzling.
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)
