Lemony Stuffed French Toast Recipe

By
Patsy Catsos, MS, RDN, LD
Patsy Catsos, MS, RDN, LD, is a nutrition expert with expertise in GI disorders. She is a leader in using the FODMAP approach with IBS patients.
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Patsy Catsos, MS, RDN, LD
Updated on September 20, 2019
toast
Patsy Catsos, MS, RDN, LD
Total Time: 25 min
Prep Time: 15 min
Cook Time: 10 min
Servings: 4 (2 slices each)

Nutrition Highlights (per serving)

385 calories
11g fat
51g carbs
10g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 4 (2 slices each)
Amount per serving  
Calories 385
% Daily Value*
Total Fat 11g 14%
Saturated Fat 5g 25%
Cholesterol 201mg 67%
Sodium 591mg 26%
Total Carbohydrate 51g 19%
Dietary Fiber 2g 7%
Total Sugars 17g  
Includes 6g Added Sugars 12%
Protein 10g  
Vitamin D 1mcg 5%
Calcium 252mg 19%
Iron 4mg 22%
Potassium 392mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Whip up tasty lemony stuffed French toast for a breakfast that the whole family will enjoy. French toast is a classic childhood comfort food, now with a sophisticated, light, citrusy zing.

Fortunately for French toast lovers, authentically made sourdough bread is low in FODMAPs. Real sourdough bread is leavened with sourdough starter, instead of added bakers’ yeast. The microbes in the starter eat some of the FODMAPs in the bread dough for you!

Sourdough bread provides a perfect texture and savory flavor for this dish. Plan ahead and strain the yogurt overnight; it will be a snap to put the filling together in the morning.

Ingredients

  • 1¼ cup lactose-free yogurt
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 4 large eggs
  • ½ cup lactose-free milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 1 tablespoon butter
  • 8 slices white sourdough bread (about 10 ounces)

Preparation

  1. The night before, or at least three hours before planning to make the filling, place yogurt in a sieve lined with a triple layer of cheesecloth, a coffee filter or paper towels. Allow whey to drain off until 1 cup of thickened yogurt remains. (Add back a little whey if too much drains off overnight.)

  2. In a small bowl combine the yogurt, lemon zest, lemon juice, and sugar, and set aside.

  3. In a 13 x 9-inch baking dish, beat together eggs, milk, vanilla extract, cinnamon, and sugar until well combined.

  4. In a large skillet, melt half of the butter over medium heat. While the butter is melting, soak half of the bread slices in the egg mixture. Use a fork to turn the bread so that it soaks on both sides.

  5. When the butter is bubbling and fragrant, place the soaked bread slices in a single layer in the pan and cook until the bottom is browned, and then flip the toast. Toast is done when it is golden brown on both sides.

  6. Distribute the first four slices of toast onto four plates, and repeat this procedure with the second half of the bread.

  7. Place a dollop of lemon filling on top of each of the plated French toast slices, top with a second slice of toast, sprinkle with cinnamon and serve warm.

Ingredient Variations and Substitutions

To make this recipe gluten-free, low-FODMAP gluten-free bread can be substituted for the sourdough bread.

Other citrus fruits can be used in place of lemon: try orange or lime! Or stir some wild blueberries into the lemon filling. They are low-FODMAP!

If you under-filled your toast “sandwiches,” use the leftover filling to make a yogurt bowl with low-FODMAP muesli.

Cooking and Serving Tips

Stale bread makes very good French toast; it’s a good way to use up leftovers.

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