Description
A crowd pleasing low FODMAP breakfast dish that will be loved by the entire family!
Ingredients
Scale
- 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
