PB&J Baked French Toast

I share my 3 best low FODMAP recipes with bread for those who are following a restricted FODMAP diet who are trying to reduce digestive issues and IBS including my low FODMAP PB&J Baked French Toast, a Fall Vegetable Strata, and a Roasted Vegetable Hummus Halloumi Sandwich.

Course Breakfast

Cuisine American

Prep Time 9

Cook Time 1

Total Time 10

Servings - 16 people

Calories 145kcal

Author Abbey Sharp

Ingredients

1 full COBS LowFOD™ Loaf cut into cubes
7 eggs beaten
2 cups unsweetened almond milk
½ tsp cinnamon
2 tsp vanilla extract
2 tsp maple syrup
Pinch salt
¼ cup chopped natural peanuts
Chia Jam:
3 cups frozen strawberries or raspberries
3 tbsp chia seeds
2 tbsp lemon juice
2 tsp maple syrup
1/3 cup natural peanut butter plus more for drizzling if desired
Topping:
2 tbsp melted butter
2 tbsp maple syrup
2 tbsp brown sugar

Instructions

In a 9” square baking dish, mix together the eggs, almond milk, cinnamon, vanilla, salt and maple syrup. Add the chopped COBS LowFOD™ Loaf and allow to sit in the fridge overnight.
Meanwhile, heat the frozen berries in a small saucepot along with the lemon juice and maple syrup. Mash the berries until jammy, then take off the heat. Add the chia seeds and allow to sit for 1 hour or more in the fridge to thicken.
The next day, preheat oven to 350°
Mix the chopped peanuts into the bread and add about 1/3 cup of the chia jam and peanut butter in dollops, pushing it down into the bread casserole.
Mix together the topping ingredients of melted butter, maple syrup and brown sugar and drizzle on top of the casserole.
Bake for 45-60 minutes or until golden brown and bubbly.
Serve with additional chia jam and peanut butter drizzle.

Nutrition