Baby French Toast Strips
Soft French toast with no sugar, cooked until no wet egg remains, then cut into easy-to-hold strips.
Ingredients
Makes 4 strips
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Method
- 1
Whisk the egg, milk and cinnamon until no streaks of white remain.
- 2
Soak the bread in the egg for a few seconds on each side.
- 3
Melt the butter in a non-stick pan over medium-low heat and cook the bread 2–3 minutes per side, until set all the way through with no wet egg inside.
- 4
Cool and cut into strips about two adult fingers wide.
Serve it by age
7–8 months
Offer a whole strip to hold and gnaw.
9–12 months
Cut into small squares.
12 months+
Serve whole with plain yogurt and soft fruit to dip.
health_and_safetyAllergens
Contains egg, wheat and milk (top 9 allergens). Offer this only after each of these allergens has been introduced on its own. For a first exposure, offer a small amount early in the day and watch for 2 hours. If your baby has severe eczema or a known food allergy, talk to your pediatrician before introducing egg. The soy drink swap adds soy.
sync_altSwaps
- swap_horizDairy-free: use formula or an unsweetened fortified soy drink in the egg, and cook in oil.
- swap_horizUse a slice of soft whole-grain bread with no seeds on top.
kitchenStorage
Fridge 2 days. Freeze strips up to 1 month; reheat until hot, then cool. If you plan to freeze, use formula or whole milk in the egg rather than thawed breast milk.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- Cooking with whole milk is fine before 12 months; it just shouldn't be a drink yet.
- Choose bread with no whole seeds or nuts on top.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
