Low FODMAP Grainy Bread Strata with Kale and Gruyere

Name: Low FODMAP Grainy Bread Strata with Kale and Gruyere
Total time: 500 min
Ingredients: 10 ounces (280 g) crusty, rustic low FODMAP sourdough bread, (cut into 1- to 2-inch (2.5 to 5 cm) cubes (6 to 7 cups/1.4 to 1/7 L)); 1 bunch (8 to 10 ounces/225 g to 280 g) kale, (stemmed); 10 large eggs (beaten); 2 cups (480 ml) lactose-free whole milk; 1 teaspoon red pepper flakes; 2 teaspoons kosher salt; Freshly ground black pepper; 12 ounces (340 g) Gruyère, (grated (about 3 heaping cups; 720 ml))

www.fodmapeveryday.com

This hearty FODMAP IT!™ Grainy Bread Strata with Kale and Gruyere is made in the slow cooker and works well for breakfast, brunch or lunch.

View full recipe on www.fodmapeveryday.com

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Ingredients

10 ounces (280 g) crusty, rustic low FODMAP sourdough bread, (cut into 1- to 2-inch (2.5 to 5 cm) cubes (6 to 7 cups/1.4 to 1/7 L))
1 bunch (8 to 10 ounces/225 g to 280 g) kale, (stemmed)
10 large eggs (beaten)
2 cups (480 ml) lactose-free whole milk
1 teaspoon red pepper flakes
2 teaspoons kosher salt
Freshly ground black pepper
12 ounces (340 g) Gruyère, (grated (about 3 heaping cups; 720 ml))