Baby French Toast (Eggy Bread)
Baby French toast (or Eggy Bread) makes a great finger food for baby led weaning and toddlers. Added bonus: it's so easy to whip up!
- 2 slices whole grain bread or any bread of choice
- 1 large egg
- 2 Tablespoons milk (I use oat milk)
- ½ teaspoon vanilla extract
- pinch of cinnamon optional
- ½ Tablespoon butter or coconut oil for cooking
- fresh berries or banana slices and yogurt for serving
- peanut butter or another nut butter for drizzling
Whisk together milk, egg, vanilla, cinnamon in a shallow bowl.
Preheat a non-stick skillet on medium heat. Add butter.
One at a time, dip bread and let excess egg mixture dip off.
Once butter is melted, place bread slices in pan and cook for 2-3 minutes until the bottom side is golden brown, but not crisp. Flip bread and cook for another 2-3 minutes. Remove from pan and repeat the process with the second slice, unless you have enough room to do both at the same time.
Let French toast cool and cut into 4 pieces. You can also cut off the crust for smaller babies.
Serve with fresh berries, banana slices, a drizzle of nut butter (optional) and yogurt for dipping. If your toddler is old enough and you'd like you can also serve with maple syrup, as a drizzle or for dipping.
Serving: 2slices of bread | Calories: 283kcal | Carbohydrates: 31g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 179mg | Sodium: 235mg | Potassium: 244mg | Fiber: 6g