Make a healthy and protein-rich breakfast for your little one with this easy baby french toast! Made with just a few simple ingredients, this french toast (also called eggy bread) is the perfect texture for baby led weaning and toddlers!
French toast is one of my favorite breakfasts for baby led weaning (and in general)! Not only is it super simple to whip up, but it is healthy and great for keeping allergens in baby's diet. This small batch recipe is perfect if you just want to whip up a couple pieces for your little one on a weekday, but feel free to double or triple it for a weekend treat for the whole family.
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What is French Toast?
French toast is a breakfast dish made of sliced bread dipped in a mixture of egg and milk that is then pan-fried. It is sometimes called eggy bread (which seems more common in the UK), which typically does not have any added seasoning. French toast often has cinnamon, vanilla, or other sweet-leaning seasonings and is typically served with maple syrup.
Why This French Toast is Great for Babies
French toast is a great breakfast food for baby led weaning, as well as for babies in the finger food stage and toddlers. It is not only a great texture and shape when cut into 'fingers' or sticks, it is also very nutritious. Because it is made with milk and eggs, it's a high-protein breakfast, and it can be made even healthier if you use whole wheat or another whole grain bread. I also love that it keeps three common allergens - wheat, milk, and egg - in baby's diet with one simple dish.
Learn more about why it's important to include allergens in baby's diet here.
What You'll Need
- Sliced bread - I like whole wheat bread, but use your favorite bread. If it's a little stale, even better!
- Egg
- Milk - Use non-dairy milk if necessary for allergies.
- Vanilla - For a little sweetness with no added sugar.
- Cinnamon & Nutmeg - I love spices for a little more flavor, but leave them out if you want.
- Butter or oil - For cooking.
Helpful Equipment: A shallow dish that will fit a slice of bread, skillet or griddle, spatula
How To Make It
Here's a quick rundown. For full amounts and instructions, see the recipe card at the bottom of the post.
- Whisk the egg, milk, vanilla, cinnamon and nutmeg in the dish.
- Heat a skillet or griddle over medium heat and add a bit of butter or oil.
- Dip a slice of bread in the egg mixture, let soak for a few seconds, flip over and let soak for another few seconds. Let the excess drip off back into the dish.
- Add the soaked bread to the skillet and cook for about 2 minutes, then flip and cook another 2 minutes, or until set.
- Repeat with the other piece of bread.
- Once cooked, cut the french toast into sticks the width of 1-2 adult fingers.
Recipe Tips and Variations
- For gluten-free, use your favorite gluten-free bread.
- For dairy-free, use your favorite non-dairy milk.
- You may choose to cut the crust off of the bread either before or after cooking, especially if it is very dry and crusty.
- If the outside starts to brown too quickly before the inside sets, turn the heat down. You don't want the outside crispy.
Storage and Reheating
Store leftovers in the refrigerator in an airtight container for up to 4 days. Reheat gently in a skillet, microwave for 15-30 seconds, or heat on the lowest setting in the air fryer or toaster oven.
How To Serve French Toast for Baby Led Weaning
Cut french toast into strips the width of 1-2 adult fingers for babies 6 months and up. If your baby has a pincer grasp (usually around 9-10 months) you may choose to cut french toast into bite sized pieces about the size of your fingernail, though I continued serving sticks until my little ones were well into toddlerhood and could use a fork well!
I like to serve french toast with plain Greek yogurt for dipping, or drizzled with natural peanut butter or almond butter. It is delicious with berries or bananas as well. For older children and adults, feel free to serve with maple syrup!
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Easy Baby French Toast
Make a healthy and protein-rich breakfast for your little one with this easy baby french toast! Made with just a few simple ingredients, this french toast (also called eggy bread) is the perfect texture for baby led weaning and toddlers!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1-2 servings 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
- 2 slices whole wheat bread (or other bread of choice)
- 1 large egg
- ¼ cup milk
- ¼ tsp vanilla extract
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- butter or oil of choice for cooking
Instructions
- In a wide, shallow dish whisk together the egg, milk, vanilla, cinnamon and nutmeg.
- Heat a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil.
- One piece at a time, dip the bread into the egg mixture. Let it soak for a few seconds, then flip the piece of bread and allow the other side to soak for a few seconds.
- Let the excess egg mixture drip off of the soaked bread and add to the skillet. Cook for about 2 minutes, or until the bottom is set but not crisp. Flip and cook another 2-3 minutes. If the outside browns too quickly, turn the heat down. Repeat with the other piece of bread.
- Once cooked, cut the french toast into strips the width of 1-2 adult fingers.
Notes
- Serve french toast fingers with plain yogurt for dipping, or with a drizzle of unsweetened peanut butter or almond butter. For toddlers or older kiddos, feel free to serve with maple syrup or honey.
- You may choose to cut the crust from the bread before or after cooking, especially if it is dry and crusty.
- Feel free to use gluten-free bread or another bread of your choice.
- Store leftover french toast in the refrigerator in an airtight container for up to 4 days.
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