This low FODMAP blueberry French toast bake is simply delicious and perfect for Christmas morning.  This low FODMAP recipe has minimal prep. You can make it the night before and let the refrigerator do all the work! Wake up on Christmas morning to the comforting aromas of nutmeg and cinnamon.

If possible use bread that is going slightly stale as this will help stop your bake from going soggy. I leave my bread out on the bench for a few hours to dry out before making the French toast bake. This dish is best if you leave it overnight to soak. This dish is designed to feed 10 to 12 people so if you are serving fewer people watch your portion size to make sure you don’t consume too much gluten free bread. Also if you are a vegetarian, serve the French toast bake with a side of low FODMAP fruit instead of bacon.

Option to Reduce Serving Sizes: Here are the quantities if you want to make this recipe for 5 to 6 people. Leftovers will keep in the fridge for 3 days. Ingredients: 250g gluten free bread (9oz or 1/2 a loaf), 90g (3.2oz or 1/2 cup) fresh or frozen blueberries, 4 large eggs, 280ml (1 cup & 2 tbsp) soy protein milk or low FODMAP milk, 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1 tsp vanilla essence, 50g (1.8oz or 1/4 cup) brown sugar. Ingredients for cinnamon brown sugar topping: 35g (1.25oz) brown sugar, 35g (1.25oz) gluten free all purpose flour, 1/4 tsp cinnamon, 35g (1.25oz) dairy free spread (or butter). Use a 20cm or 8 inch baking pan.