Healthy Low FODMAP Baked French Toast with cinnamon sugar topping. A delicious breakfast recipe that is also gluten free and lactose free.
Today I bring you a golden on the outside; soft on the inside low FODMAP baked french toast recipe. A delicious morning treat for a lazy Sunday or a Holiday brunch.
This custardy French toast recipe is quite popular in Portugal as a Chrismas dessert, that many eat for breakfast as well. We call them Rabanadas, and they are usually deep fried, coated with cinnamon sugar and topped with sugar syrup. Heathier versions (like the one I share with you today) are baked instead of fried and have less sugar (no sugar syrup either).
The process is quite simple: thick bread slices, dipped in warm scented milk and egg wash, cooked and topped with cinnamon sugar. For this low FODMAP version, I swapped the milk with lactose free milk and bread with this gluten free baguette from Schar:
This pre-cooked baguette from Schar has the advantage of holding well the liquid and also being certified Low FODMAP by Monash University.
The end result is more than 30 small, flavorful french toasts that can feed a crowd with minimal work and effort.
And if your looking for more breakfast recipes, check out my collection.
Low FODMAP Baked French Toast
- 1 package w/ 2 Gluten Free Baguettes from Schar OR other low FODMAP bread of your choice
- 1 1/2 cup | 375ml lactose free milk OR almond milk or rice milk
- 1/4 cup | 50g sugar
- 1 tsp cinnamon OR 1 cinnamon stick
- 1 lemon peal (optional)
- 3 eggs
- 6 tbsp sugar for coating OR brown sugar
- 2 tsp cinnamon for coating
- Preheat oven to 390ºF | 200ºC and line an oven tray with parchment paper.
- In a small saucepan, heat milk, sugar, lemon peel and cinnamon, without boiling. Remove from heat and set aside.
- Whisk the eggs in a bowl and place them in a dip dish.
- Cut the two bread baguettes into 0.5 to 0.8-inch | 1,5 to 2cm slices.
- Dip each slice of bread first into the milk mixture, soaking well, and second in the egg wash and place into the oven tray, placing each slice with a bit of space between them.
- Finish by brushing the rest of the egg over the slices for the perfect golden brown crust. Reserve the milk to do the same after baking.
- Place the french toast in the oven until golden brown, about 10 minutes on each side.
- In a deep dish, mix well the sugar with the cinnamon. Dip each warm french toast in the remaining milk and coat with the sugar cinnamon mix. They're ready to eat!