Makes 10 servings
Savory Overnight Low FODMAP French Toast
Description of Savory Low FODMAP French Toast
French toast doesn’t always have to be sweet and many times you might be looking for a savory item that is easy to make and will serve a crowd at a Sunday brunch, or the day after a holiday. You know, when every bed in the house is filled and you gotta feed the hoards.
This Savory Low FODMAP French toast is a do-ahead low FODMAP breakfast that can be prepped the night before (10 minute prep!) and then slipped into the oven when needed. Folks will awake to the smell of a fresh baked treat.
Low FODMAP French Toast Ingredients
- 1 pound (455 g) low FODMAP bread (gluten-free or sourdough)
- 1 tablespoon Fody Shallot-Infused Olive Oil
- 1/4 cup (16 g) finely chopped scallion greens
- 1 ounce (30 g) arugula
- 9 large eggs, at room temperature
- 2 cups (480 ml) lactose-free half and half
- 1 tablespoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 4 ounces (115 g) sliced low FODMAP ham, chopped
- 12 cherry or grape tomatoes, halved
- 8 ounces (225 g) hard cheese, such as Cheddar or Swiss, or a combo, finely shredded
Low FODMAP French Toast Cooking Directions
Coat the inside of a 3-quart (2.8 L) casserole dish with nonstick spray; set aside.
Slice the low FODMAP bread crosswise into 1/2-inch (12 mm) pieces and lay out in a single layer to dry out a bit as you prepare the rest of the recipe.
Heat the Fody Low FODMAP Shallot-Infused Olive Oil in a large sauté pan over medium heat until shimmering. Add the scallions and sauté for about 2 minutes, or until softened. Add the arugula and sauté until wilted, about 30 seconds more. Remove from heat and cool.
Whisk the eggs, half-and-half and mustard in a mixing bowl until blended and season well with salt and pepper.
Arrange half of the low FODMAP bread on the bottom of the prepared baking dish. Pour over half of the egg mixture. Arrange half of the ham and tomatoes over the casserole and sprinkle with half of the cheese(s). Create second layer of bread, egg mixture, ham and tomatoes. Arrange the cooked scallions and arugula on top and then scatter the remaining cheese over all. Gently press everything down into the egg custard. Cover tightly with plastic wrap or aluminum foil and refrigerate overnight.
Take the low FODMAP French toast out of the refrigerator to begin to come to room temperature. Preheat oven to 350F/180C.
Bake for about 40 to 50 minutes or until custard is set and a bit puffed and the casserole is golden brown. Allow to sit for a few minutes and serve hot or warm. The overnight Low FODMAP French toast can be served at room temperature, but we like it best freshly made and warm.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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