Dessert can feel like a minefield when you're navigating a sensitive gut, but this baked pudding is genuinely something to get excited about. Fresh blueberries are scattered across the bottom of the dish before a smooth, vanilla-kissed batter — built on gluten-free flour, eggs, lactose-free milk, and a touch of maple syrup — gets poured right over the top. As it bakes, the blueberries soften and the batter sets into something custardy and tender, with golden edges that pull away from the pan just so. The real showstopper is the pecan crunch on top: chopped pecans tossed with maple syrup, melted butter, and cinnamon that caramelizes in the oven into a deeply fragrant, toasty layer. Every ingredient is carefully portioned to stay within low FODMAP thresholds, so you're not guessing or cross-referencing a spreadsheet mid-recipe. It makes six servings, comes together in one bowl and one baking dish, and is best scooped warm straight from the oven.
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Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or cooking spray.
In a medium mixing bowl, whisk together the eggs, 1 cup milk, 1/4 cup maple syrup, and vanilla extract until smooth and fully combined.
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