“If you’re happy and you know it, clap your hands.” – I feel like I constantly sing this song to my little man, all day, every day. After making my first baked french toast, I felt “happy and you know it, clap your hands” for so many reasons! Not only is it SO simple to throw together this low FODMAP breakfast recipe for multiple breakfast meals but my baby loves it too! That’s a win, win in my book! This breakfast might sound super decadent but it’s actually a great healthified option as there is no added sugar besides the natural sugar from the banana and blueberry. It has a serving of egg, dairy and carbs which is perfect for yourself and little humans. I don’t always have time to make both myself and my little man breakfast so having a dish that we can both eat at the same time is ideal. The entire breakfast meal was eaten up in about a week which is how long I would keep it in the fridge. I didn’t try to freeze portions in advance (as I ate it all, oops) but it would be a great idea next time you make it or double it.
Lets talk about doubling recipes. When I do take the time to make meals, I need to get the most out of my time. I find myself making a dish and it lasting only a few days which can be frustrating. I had a light bulb moment to just double everything and utilize my freezer more often. Does anyone else find this helpful for them?
Looking for other delicious low FODMAP breakfast recipe ideas? Here are a few of my favorites: vegetable egg muffins, breakfast tacos and chocolate chip buckwheat pancakes.
Baked Sourdough French Toast
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: breakfast
Description
A crowd pleasing low FODMAP breakfast dish that will be loved by the entire family!
Ingredients
- 12 pieces sourdough bread or fodmap safe bread, sliced into 1-inch cubes
- 3 large overripe bananas mashed
- 8 whole eggs
- 1 cup FODMAP safe milk of your choice
- 1 tbsp ground cinnamon
- 1.4 tsp salt
- 1/4 cup chia seeds
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Spray a 9×13 inch baking dish with cooking spray. Spread diced bread into the baking dish.
- In a large bowl, mash the bananas followed by the whisking in the eggs, milk, chia seeds, cinnamon, salt, and vanilla extract.
- Pour the wet mixture on top of the cubed bread until bread is evenly coated.
- Refrigerate for at least 30 minutes or overnight.
- Preheat the oven at 350 degrees and gently mix in the blueberries throughout the dish.
- Bake for 40 minutes or until cooked through and the top is browned.
Notes
This can be served in an airtight container for up to 1 week. For extra sweetness, top with pure maple syrup!
Keywords: low FODMAP breakfast, FODMAP safe breakfast, make ahead FODMAP dishes
