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Moderate FODMAP
Bread Pudding
Limit your serving size. Portion control matters here.
Bread pudding transforms stale bread into a rich dessert by soaking it in eggs, milk, and sugar before baking. Traditional bread introduces fructans, while the dairy base adds lactose to the final dish. The extended soaking and slow baking process does not break down these fermentable carbohydrates, leaving them intact for digestion. A modest portion can often be tolerated by individuals with mild sensitivities. Larger servings typically exceed daily fructan and lactose thresholds.
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1 slice / 80g
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sticky_note_2 Clinical Notes
The dual FODMAP impact comes from the bread base and the traditional dairy soaking liquid. You can make this dessert fully low-FODMAP by using day-old certified gluten-free bread and substituting lactose-free milk or oat milk. Always verify that added sauces like caramel or custard do not contain hidden wheat thickeners or lactose. Serve your portion warm but not scalding hot, as moderate temperatures support comfortable digestion for sensitive individuals.
psychiatry
Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.