It’s Mother’s Day down here in New Zealand, and it’s a day I’m so grateful I get to share in as a mother. It wasn’t so easy for us to fall pregnant (that story for another day), so the day takes on extra special meaning for me. This year, it’s also a little different. I don’t have brain-fog or leaky boobs, nor do I suffer from extreme sleep deprivation or constant second-guessing myself. This time, I don’t have a one-week old baby! Instead, I’ve got a one-year-old boy who’s super cheeky but thankfully sleeps through most of the time. So, this year, I’ve requested a sleep-in with dad on duty and French toast for breakfast.
It’s probably not something that springs to mind when you’re talking healthy food for babies and toddlers, right? But this recipe can be shared with the whole family and is a weekend favourite of ours. Us adults tend to add the lashings of maple syrup and bacon that are practically mandatory with French toast, but little grub is just as happy with his toast on its own. I love knowing I’m giving him something that tastes good, and is also good for him – egg, a dash of cream (a little fat is good for you!) and cinnamon with no sugar whatsoever.
This is really versatile as you can use any type of bread; those who are paleo or gluten free can also join in! You’ll just need to soak the bread for about 20 minutes or so, turning it over during that time, to ensure it absorbs as much of the eggy mixture as possible. When grub wasn’t yet having grains, we used this bread (found at our local Countdown) and it was delicious! After a good soak, it goes soft and chewy. Even better for little people as it doesn’t have the seeds that some paleo breads have.
To serve, I cut this up in to soldiers and hand it over, when he was younger I would break little pieces off and pop them in his mouth. You don’t need yoghurt, berries or banana with this (that was for the photo only!); it’s great all by itself. This recipe is for one piece of bread, although there’s always a bit of the eggy mixture left over. If so, pour this over the bread while it’s cooking – that way you’re not wasting anything and your grub is having a whole egg for breakfast. It may look a tad funky with an egg layer over the bread but honestly, does it really matter?!
I started making this for him from about 8 months old, but you’ll know when your little one is ready.
- 1 egg
- ½ tsp vanilla essence
- 1 tbsp cream (or full fat milk)
- Pinch or two of cinnamon
- 1 piece of bread
- Butter for frying
- Whisk the egg, vanilla, cream and cinnamon together in a bowl until combined.
- Soak your bread in the mixture until absorbed as much as possible
- Melt a little butter in a frying pan over medium heat and cook your bread for a few minutes either side until brown and golden on both sides. If there’s any egg mixture left over, pour it on the bread when it’s cooking