10 slices (332g) low FODMAP bread, crusts removed* (we used Monash University Low FODMAP CertifiedTM Brumby's Bakery Quinoa and Linseed Loaf)
1 cup (136g) blueberries (fresh or frozen)
2 cups (260g) strawberries, hulled and sliced (fresh or frozen)
1/4 cup (72g) pure maple syrup
Method:
Grease a 5cm-deep, 17cm x 28cm (base) baking dish with canola oil. Whisk the eggs, sugar, vanilla, cinnamon, milk and cream in a bowl.
Arrange half the bread slices on the tray’s base, carefully cover with half the egg mixture to cover the bread, then sprinkle with half the berries. Repeat with remaining bread, egg mixture and berries.
After resting the pudding at room temperature for about ½ and hour to ensure the bread has soaked up the egg mixture, drizzle with the maple syrup and bake in a preheated 180°C/160°C fan-forced oven for 30 to 35 minutes.
Rest the cooked pudding for about 15 minutes before portioning and serving. It is also good served at room temperature or cold.
Tips:
*The number of bread slices required depends on the bread type you choose as all the slices differ in weight, thickness and size. Check the app for suitable low FODMAP bread varieties and certified low FODMAP breads.
Disposable baking trays make this pudding easy to transport if you are taking it to family or friends.
Try adding some raspberries or cooked rhubarb instead or as well as strawberries and blueberries. Remember to check our Monash app or booklet for serving sizes.
You can also make these in individual ramekins. Use 8 ramekins to get the correct serving size.
Serving suggestions:
Serve with some vanilla ice-cream (lactose free if required).
Just before serving place some fresh mint leaves on top to make those wonderfully festive red, green and gold Christmas colours.
