Many, many moons ago, I used to eat fresh bread all the time. I loved being able to use it in so many different ways. From soft sandwiches to crunchy toast, from custardy bread pudding to squishy French toast. The versatility of a fresh loaf of bread is something to be reckoned with.

But after starting the low FODMAP diet, fresh bread was no longer an option. That is until the Bakers Delight Wholegrain Lo-Fo Loaf appeared, which is baked fresh in all Bakers Delight bakeries around Australia. So I’ve once more got fresh bread in the house. And once again, I’ve got access to the versatility of beautiful soft fresh bread.

And most excitingly… bread pudding is back on the menu. Can you believe that? Delicious Low FODMAP Bread Pudding that doesn’t upset the tummy. I’m in heaven.

Low FODMAP Bread Pudding with Blueberries | A Less Irritable Life


So what’s the deal with the Bakers Delight Low FODMAP Bread?

I was challenged by Bakers Delight to eat their Wholegrain Lo-Fo Loaf for 21 days in their No-Challenge Challenge. They wanted me to enjoy fresh bread again and see if it affected my IBS. I will admit I had some trepidation since IBS can be a fickle creature, but I decided to give it a go.

Over the last 3 weeks, I’ve eaten this FODMAP Friendly bread in so many different ways. The day I picked it up, I used it for sandwiches, dipping in oil and dukkah (which only works with the freshest of bread), and eating slices spread with jam or vegemite. Then after that, I ate it as toast with all sorts of toppings, French toast, eggs in bread, and with soup. I’ve had it for breakfast, lunch, dinner, dessert and snacks. I’ve even used it instead of pastry and I’ve made bread pudding. And I’ve been back several times to get more fresh loaves.

To say I’m a convert is putting it lightly. This beautiful FODMAP Friendly bread is amazing. The flavour and texture are lovely and it’s incredibly versatile.


But what about FODMAPs and nutrition?

I’ve written about what makes this special bread FODMAP Friendly in another article, along with lots of info about its nutrition. And I shared a yummy and easy recipe for a low FODMAP Egg & Lettuce Sandwich with Cucumber & Dill.

Click here to read that article and get the recipe.


And how has this bread affected my IBS?

Everyone’s IBS is different and we all have different triggers, so it’s never certain how you’ll react. But for me, this bread has been wonderful. It hasn’t affected my IBS symptoms since I started this challenge. And that’s with me eating anywhere from 1-6 slices per day.

Now in terms of FODMAPs, a FODMAP Friendly serve is up to 4 toast slices of the bread in a single serving, with at least 4 hours between serves. I did occasionally eat 3 slices in one go, which is still a FODMAP Friendly serve. But usually I’d eat 2 slices with a meal and then wait for another meal before eating more. Because of course, eating foods other than bread is necessary for a balanced diet. Personally though, my IBS symptoms were unchanged regardless of whether I ate 1 or 6 slices throughout the day.

The only way this bread has affected me is by giving me immense enjoyment at having fresh bread once again. And having a regular supply of soft low FODMAP bread that I could turn into bread pudding.

Low FODMAP Bread Pudding with Blueberries | A Less Irritable Life


How to make a bread pudding low FODMAP

When it comes to bread pudding, the most important thing is the bread. It should be nice and soft, with a beautiful texture. And of course you need to make sure that it’s a low FODMAP bread, which the Bakers Delight Lo-Fo Loaf is. But bread pudding doesn’t work well with bread straight out of the oven. You need to wait a day or two to get the best results. So I suggest that you buy a loaf, put a few slices aside, and in the meantime get stuck into some sandwiches.

The second most important part of bread pudding is the custard, which gets soaked up by the bread. Adapting the custard to be low FODMAP isn’t that hard. You need an egg, low FODMAP milk – I’ve used almond milk – and a little bit of sweetener, such as maple syrup.

You can of course jazz up your pudding with some extra flavour, such as fresh blueberries. But you could also use defrosted frozen blueberries or other low FODMAP fruits. You don’t need much in there though… just enough for a bit of flavour.


Baking the puddings requires a water bath, but don’t let that scare you

I used to think that baking custards in a water bath was nonsense created by chefs to make a recipe seem fancier. So I used to bake without it and then wondered why my desserts didn’t work properly. Eventually I gave in and used a water bath and finally understood.

The point of a water bath is to slow down the cooking process so that the custard cooks slowly. This allows it to become silky smooth and prevents the custard from splitting, which is what happens if the egg component cooks too fast. So you don’t want to skip this step or you won’t like the texture (or appearance) of the pudding.

It’s quite easy to do though. In fact, baking custards this way is easier than cooking custard on the stove. You start out by making the puddings in their own little dishes. Then you put them into a baking dish that’s got relatively tall sides – it’s this baking dish that becomes the water bath. To create the bath, you then pour boiling water (straight from the kettle) into the baking tray until it comes halfway up the sides of the pudding dishes.

You do need to be careful because you’ll need to move the baking dish filled with boiling water into the oven. The trick is to put the baking dish as close to the oven door as possible before adding the water. That way you don’t have to move it very far with the water in it. And remember to put on your oven gloves before you move the dish. Lastly, when removing the cooked puddings from the oven, move the dish slowly so you don’t spill the hot water.

Low FODMAP Bread Pudding with Blueberries | A Less Irritable Life


So are you ready to give this low FODMAP bread pudding a go?

Bread pudding can be eaten hot or cold. This means that you can make it ahead of time and take it to a gathering. That way you won’t have to miss out on dessert. Or you can serve it hot, straight from the oven. Because it’s so easy to assemble and it cooks slowly, you can put it in the oven just before you sit down to eat dinner. That way it will be ready for you just in time for dessert. Too easy!

So why not give this low FODMAP bread pudding a go today. I’m sure you’ll love it as much as I do.


Low FODMAP Bread Pudding with Blueberries | A Less Irritable Life

Low FODMAP Bread Pudding with Blueberries

  • Author: Glenda Bishop
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 2 serves
  • Category: Desserts


Didn’t think that bread pudding was possible on a low FODMAP diet? With the Bakers Delight Lo-Fo Loaf, low FODMAP bread pudding is back on the menu.


  • 1 XL egg
  • 2/3 cup unsweetened almond milk (or other low FODMAP milk, see notes)
  • 1 tbsp maple syrup
  • 1/4 tsp vanilla essence
  • 4 ‘toast’ slices of Bakers Delight Wholegrain Lo-Fo Loaf
  • 50 g blueberries
  • Ground cinnamon, to sprinkle


  1. Preheat oven to 180°C fan-forced.
  2. In a medium bowl, whisk together the egg, almond milk, maple syrup and vanilla essence.
  3. Using a bread knife, cut the crusts from the bread slices. Then cut each slice into 9 cubes, with 3 cuts lengthways and 3 cuts across. Arrange 9 cubes of bread in the bottom of one of the dishes, letting them overlap a little. Then do the same for the other pudding dish. Pour 1/4 cup of the egg mixture over the bread in each dish. Use the back of a spoon to gently press down on the bread to help it absorb the mixture and to flatten a little. Then sprinkle half of the blueberries over into each pudding dish. Create a second layer of 9 bread cubes in each pudding and divide the remaining egg mixture between them. Again, press down gently on the bread with a spoon to help it absorb the mixture and flatten a little. Sprinkle each pudding with cinnamon.
  4. Boil the kettle. Put the two pudding dishes into the baking dish, making sure that they’re not touching. Move the baking dish to a place that’s very close to the oven. Then pour boiling water into the baking dish until the water is about half way up the sides of the pudding dishes. Very carefully transfer the baking dish to the oven, making sure that you don’t spill any of the boiling water.
  5. Bake for about 40 minutes, until the egg mixture is mostly set and the top is browned and puffed up. Note that the puddings should still look a little watery in the middle, but be mostly set. Carefully remove the baking dish from the oven and allow the puddings to sit in the water for another 5 minutes. This will help the custard to fully set without overcooking.
  6. To serve, enjoy the puddings while they’re still warm from the oven. Or you can refrigerate them and have them cold the next day.

Ingredient Notes

  • This recipe is low FODMAP and doesn’t contain any dairy. If you don’t want it to contain nuts, choose a different low FODMAP milk (see note below). However, if you have an allergy to any of these items, please check the labels on any purchased ingredients to ensure they are safe for your requirements.
  • Almond milk is low FODMAP, but you could also use lactose-free milk, soy protein milk, rice milk or hemp milk, depending on your personal food tolerances.
  • Make sure to choose pure maple syrup and not maple-flavoured syrup, which can often be high in FODMAPs.
  • For the best results, buy your Bakers Delight Lo-Fo Loaf and then put 4 slices of bread aside for a day or two. In the meantime, enjoy the rest of the bread for sandwiches or other yummy things.
  • You can use the trimmed bread crusts to make breadcrumbs for use in another meal.

Low FODMAP Portion

  • Serving Size: 1 pudding

Disclaimer: This post is sponsored by Bakers Delight. The recipe and post were created by Dr Glenda Bishop and all words and opinions are her own.


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