Maple-Ricotta Stuffed French Toast; Low-FODMAP, Gluten-free

I love french toast, and was excited to add to my repertoire of low-FODMAP french toast options.

My recipe for Maple-Ricotta Stuffed French Toast will use low-FODMAP white bread, and place the creamy filling between the slices. I find this technique so much easier than finding a gluten-free, low-FODMAP unsliced bread, and creating thick slices with a pocket in the center. Use my trick of toothpicks to adhere the edges for ease of cooking and great success! However, if you love baking, then my low-FODMAP Maple Egg Bread would be sensational with this recipe.

Enjoy this stuffed frech toast for Sunday brunch/lunch, or save it for a special occasion like the holidays, Mother’s Day, Valentine’s, or another treat. 

You may also love my:

• Low-FODMAP Maple Cinnamon French Toast Casserole; Gluten-free
• Low-FODMAP Four-Flavor Sheet Pan Baked Pancakes; Gluten-free
• Low-FODMAP Lemon Ricotta Pancakes; Gluten-free
• Simply Delicious Low-FODMAP Blueberry Pancakes; Gluten-free, Dairy-free
• Low-FODMAP Pecan Cinnamon Muffins
• Low-FODMAP Snickerdoodle Loaf

Or check out over 600 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Maple-Ricotta Stuffed French Toast; Low-FODMAP, Gluten-free

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A gorgeous low-FODMAP breakfast/brunch option.  Low-FODMAP & gluten-free maple-ricotta stuffed french toast.  Make this with your favorite bread, for a simple recipe!

• Author: Dr. Rachel Pauls
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Breakfast, Entree
• Method: Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2/3 cup ricotta cheese*
• 2 tablespoons maple syrup
• Zest from 1 medium lemon
• 1/2 teaspoon ground cinnamon
• 2 large eggs, room temperature
• 3/4 cup lactose-free whole milk, or other low-FODMAP milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons avocado oil, or other oil for cooking
• 12 pieces low-FODMAP, gluten-free bread*

For serving:

• Fresh low-FODMAP fruit, butter and maple syrup, confectioner’s sugar, real whipped cream

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Instructions

• In a small bowl stir together the ricotta cheese, maple syrup, cinnamon, and lemon zest for the filling. Set aside for later
• In a wide flat dish or pie plate, whisk your eggs, low-FODMAP milk, vanilla, and salt
• Lay 6 slices of bread on a baking sheet or cutting board, and scoop about 3 tablespoons of filling in the middle of each one (you will use it equally among the slices).  Spread from the middle, leaving a clear border all the way around
  • Depending on your bread choice, you may have a thicker filling.  My bread slices were quite large, so it was more thinly distributed
• Place a second slice of bread on top.  If the bread is thin, or flimsy, use toothpicks to secure all the corners.  Chop off the excess toothpicks with sharp kitchen shears
• In a large griddle, or flat-bottomed skillet, heat your oil
• When the pan is ready, soak each duo of stuffed French toast in the custard mixture, coating well on all sides
  • You will repeat this step with each of the stuffed French toasts prior to placing on the skillet.  You should work based on how many will fit at a time on your griddle
• Place each sandwich directly from the egg custard to the hot griddle or skillet
• Cook the French toast for 3 to 4 minutes per side until nicely browned, flipping carefully with a large spatula, and pressing down on the corners to seal them further
• Remove to a covered plate to keep warm, while cooking the remaining French toasts
• Remove toothpicks, if necessary carefully
• Plate each French toast sandwich, cutting into half prior to serving
• Serve hot, with desired toppings: drizzled with maple syrup, dusted with powdered sugar, or sprinkled with whipped cream, alongside low-FODMAP fruit 

Notes

• Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
• Ricotta cheese is low-FODMAP in 2 tablespoon servings.  If you can find lactose-free ricotta, feel free to use that
• Low-FODMAP milks include lactose-free, almond milk, hemp milk, oat milk
• I like Canyon Bakehouse white breads, for other options, see my low-FODMAP Grocery Shopping Blog. For this recipe I used their new Heritage White Bread (large slices, good texture)