This dreamy French toast starts with a rich custard soak of oat milk, cornstarch, maple syrup, vanilla, and warm cinnamon and nutmeg, which thickens just enough to cling to every slice without turning soggy. Thick-cut bread slices soak up that spiced custard until they're heavy and saturated, then sizzle in a skillet until the edges turn deep golden and the centers stay soft and set. A glossy cinnamon-brown sugar swirl gets spooned over the top, followed by a simple vanilla glaze whisked from powdered sugar and a splash more oat milk for that classic cinnamon-roll finish. Everything comes together in one skillet with minimal fuss, so you get a stack of golden, custardy slices with real cinnamon-roll flavor in every bite. It's an easy weekend breakfast that fits neatly into a low FODMAP routine, no complicated swaps or hard-to-find ingredients required.
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Counting all occurrences of oat milk in this recipe, the combined amount remains within the reviewed Low FODMAP serving. If you prefer to always avoid oat milk, please tap it and change its rating to Red.
Counting all occurrences of oat milk in this recipe, the combined amount remains within the reviewed Low FODMAP serving. If you prefer to always avoid oat milk, please tap it and change its rating to Red.
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.
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