Bread Pudding Can Be Low FODMAP
Robin and I used to own a bakery, Harvest Moon, in Amherst, MA and we were so spoiled with all of the fresh baked goods. Everything was made from scratch from croissants to Danish, muffins, scones, cakes, cookies, brownies and several breads. Baguettes were made every single day, and occasionally we did not sell out.
The idea of a Savory Bread Pudding was born out of these day-old loaves and we would sell it for a lunch item (or a savory breakfast treat). This Low FODMAP Ham & Cheese Savory Bread Pudding has been updated to be low FODMAP, using lactose-free dairy and careful attention to serving size.
We Love Leftovers
This recipe is a great way to use leftovers. We had some of our Cranberry Hot Pepper Glazed Ham leftover and added it to our basic custard and bread mixture to come up with the version you see here. (Our Brown Sugar Glazed Ham would be awesome, too).
You can, of course, make this vegetarian by leaving the ham out.
But getting back to leftovers, you could add leftover turkey or chicken too, if you like. And various vegetables could make their way into this dish – just keep track of FODMAP content and FODMAP Stacking and you will be fine!
I ALWAYS add the tomatoes though. They add juicy moisture, which I love. And they look pretty, too. And, beefsteak (common) tomatoes have NO Detectable FODMAPs in their proper serving amounts.
The broccoli used is in small enough amounts to remain low FODMAP per serving.
And if all that weren’t enough, it reheats beautifully in the microwave!
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Low FODMAP Savory Ham & Cheese Bread Pudding
This Low FODMAP Savory Ham & Cheese Bread Pudding makes a wonderful breakfast, brunch or lunch dish - and can take advantage of leftovers!
- 12 large eggs at room temperature
- 2 3/4 cups (650 ml) lactose-free half and half
- 1 tablespoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 8 ounces (225 g) hard cheese, such as Cheddar, Harvati or Swiss, (or a combo). finely shredded
- 1 pound (455 g) low FODMAP baguette, (gluten-free or sourdough), sliced crosswise into 1/2-inch (12 mm) pieces
- 6 ounces (170 g) sliced low FODMAP ham, chopped
- 2 medium beefsteak tomatoes, sliced crosswise
- 4 ounces (115 g) fresh broccoli florets
Position rack in middle of oven. Preheat oven to 350°F/180°C. Coat the inside of a 3-quart (2.8 L) casserole dish with nonstick spray; set aside.
Whisk the eggs, half-and-half and mustard in a mixing bowl until blended and season well with salt and pepper. Whisk in the shredded cheese.
Arrange half of the bread on the bottom of the prepared baking dish. Pour half of the egg mixture over the bread. Scatter half of the ham, tomatoes and broccoli over the bread. Arrange a second layer of bread, egg mixture, ham, tomatoes and broccoli. Gently press everything down into the egg custard.
Bake casserole for about 40 to 50 minutes or until custard is set and a bit puffed; it might take on a little color here and there. Allow to sit for a few minutes and serve hot or warm.
- At the end of Step 3, you can cover the casserole tightly with plastic wrap or aluminum foil and refrigerate overnight. Bring to room temperature before baking.
And a bonus pic of one of our bull terriers, Baby Huey, “helping”. He thinks if he stares long enough it will simply float into his mouth!