Lemony Stuffed French Toast Recipe

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.