French Toast
Nut free, Protein rich, Soy free, Vegetarian
About the recipe
There’s something so comforting about French toast, especially when it becomes one of those go-to meals you can rely on for everyone in the family. This version, from our book Toddler to Table, is exactly that. It’s simple, nourishing, and incredibly versatile. Whether you’re feeding a baby just starting solids, a busy toddler, or yourself after a long night, this is the kind of recipe that just works.
It’s also one of our favourite ways to use up leftover bread. That slightly stale loaf sitting on the bench? Perfect. Once soaked in the egg mixture and gently cooked until golden, it transforms into something soft on the inside, lightly crisp on the outside, and full of nourishing goodness.
What I love most about this recipe is how easily you can build on it. Serve it simply, or layer it up with toppings like our 3-seed berry chia jam for a fibre boost, or creamy honey ricotta for added protein and calcium.
Age Appropriate:
8 months+ (once egg and wheat have been safely introduced) – don’t serve with honey under 12 months.
Notes for BLW:
For BLW, slice into finger-length strips.
Serving Suggestions:
Serve with 3-seed berry chia jam, honey ricotta (omit honey under 12 months), or natural/Greek yoghurt
Add fresh fruit like berries, banana, stewed apple or peaches
Storage (Fridge & Freezer):
Store cooked French toast in an airtight container in the fridge for 2 days.
Reheat in the toaster, oven or pan until warmed through
Ingredients
chia jam
2 cups mixed berries fresh or frozen
1 tablespoon chia seeds
1 tablespoon flaxseed
1 tablespoon linseed
1 tablespoon maple syrup
1/3 cup water
french toast
5 slices sourdough bread or bread of choice
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup milk of choice or pouring cream
1 tablespoon unsalted butter ghee or coconut oil
honey ricotta
1 cup ricotta
1 tablespoon honey omit under 12 months
optional extras
Finely chopped mint
Ripe peaches sliced
Method
To make the 3 seed berry jam
Add the berries, chia seeds, flaxseed, linseed, maple syrup and water to a small saucepan. Simmer over a low heat, stirring regularly for 5 to 10 minutes until the fruit has softened and the mixture thickens. Remove from the heat and blend until smooth if desired. Allow to cool and store in the fridge.
To make the French toast
Whisk together the eggs, milk, cinnamon and vanilla in a shallow bowl until well combined.
Heat a frying pan over medium heat and add your butter, ghee or coconut oil.
Dip each slice of bread into the egg mixture, coating both sides well and allowing any excess to drip off.
Place into the pan and cook for 2 to 3 minutes on each side until golden brown and cooked through. Keep the heat moderate so it cooks through without burning.
Remove from the pan and allow to cool slightly before serving.
To make the honey ricotta
Mix or blend the ricotta and honey until smooth. Add a splash of milk or yoghurt if you’d like a thinner consistency.
Serve the French toast with berry jam, honey ricotta, yoghurt or fresh fruit.
Ingredient Swaps
Bread: Use gluten-free bread if needed
Milk: Any milk works including dairy-free options like almond, oat or soy
Ricotta: Swap for coconut yoghurt, Greek yoghurt or cottage cheese
Berries: Use any fruit you have, including frozen mango, apple or pear
Maple syrup: Can be omitted or replaced with mashed fruit for natural sweetness
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