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