Bread & Butter Pudding – Low FODMAP

Bread & Butter Pudding – Low FODMAP

Total Time 45 minutes
Servings 8


  • 2 Eggs x2 lightly beaten
  • ¼ Cup Sugar
  • 1 tsp Vanilla essence
  • ½ tsp Cinnamon (ground)
  • 2 cups Milk reduced fat (lactose free if required)
  • cups Cream reduced fat (lactose free if required)
  • 265 grams Bread 8 slices of low FODMAP bread
  • 1 cup Blueberries fresh or frozen
  • 2 cups Strawberries washed and hulled
  • ¼ cup Maple syrup


  • 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, thensprinkle 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.
  • TIP: *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.
  • TIP: 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.


Carbohydrates: 39gProtein: 14gFat: 16gSaturated Fat: 7gFiber: 4gSugar: 16g
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