LowFOD™ PB&J Baked French Toast

This low FODMAP recipe was created by Registered Dietitian and food blogger, and founder of Abbey’s Kitchen, Abbey Sharp. She has a BASc. in Nutrition and Food, completed her Dietitians of Canada accreditation, and has had substantial culinary training. With these delicious recipes and the new COBS LowFOD™ products, you can fall in love with bread again. Enjoy!

Entertaining doesn’t have to be stressful! This PB&J Baked French Toast made with our LowFOD™ loaf can be assembled the night before and simply needs to be popped into the oven before guests arrive for brunch. Its familiar flavours are kid-approved, but its elegant presentation is perfect for any special occasion.

In this recipe: LowFOD™ Loaf

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
1/3 cup natural peanut butter, plus more for drizzling if desired

Chia Jam

3 cups frozen strawberries or raspberries
3 tbsp chia seeds
2 tbsp lemon juice
2 tsp maple syrup

Topping

2 tbsp melted butter
2 tbsp maple syrup
2 tbsp brown sugar

Directions

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 and maple. 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 some 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.