Eggy bread or French toast is such a simple way to offer something a little bit different for breakfast. Using only a few ingredients, this blueberry eggy bread baby led weaning recipe is ready in less than 10 minutes and is a delicious breakfast you can share with baby, toddler and little kids too!
Blueberry Eggy Bread for Babies
Blueberry eggy bread for babies is a great finger food and your baby should find it easy to hold the strips to feed himself if you are doing baby led weaning or moving onto table foods.
The recipe uses egg, milk (of which you can use any milk such as formula, breastmilk or dairy alternative) and of course, bread. I always find white bread works best with this sort of recipe, especially the crusty kind that you get from the supermarket bakery.
What is eggy bread?
How do you make eggy bread?
What type of bread is best for eggy bread?
Can I use dairy-free milk for eggy bread?
Can I prepare eggy bread in advance?
Can I freeze eggy bread?
Is eggy bread suitable for vegetarians?
Can eggy bread be made gluten-free?
What can you serve alongside blueberry eggy bread for babies?
Alongside blueberry eggy bread, I always offer fruit such as bananas or raspberries which complement the eggy bread well. I always squish raspberries before offering them and with bananas I stick my finger down the middle of it so it naturally splits in three perfectly sized, finger length pieces.
More baby French toast / eggy bread for babies recipes:
Can babies eat eggs?
It is fine to offer eggs from six months+ but of course if you have any allergies in your family, always check with your doctor, paediatrician or health visitor first and if your baby has any sort of reaction, seek medical attention.
- 1 egg
- dash whole milk (or any alternative such as formula, breastmilk, soya, oat etc)
- 75grams finely chopped blueberries
- 1 tsp vanilla extract (optional)
- 2 slices bread
- 1 tbsp butter
- In a bowl, crack in an egg and add a splash of milk and whisk until frothy. Add the vanilla extract and finely chopped blueberries and mix.
- Heat butter in in a large frying pan and while it's melting, soak two pieces of bread (I like to cut the crusts off) in the eggy mixture, ensuring both sides of each slice are coated. Scoop any remaining blueberries onto the bread.
- Carefully transfer the bread to the frying pan and fry for about 1-2 minutes on each side.
- Leave to cool before slicing into three strips and serving to baby.
Amount Per Serving: Calories: 197Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 108mgSodium: 234mgCarbohydrates: 21gFiber: 2gSugar: 6gProtein: 6g