Eggy bread or baby French toast is such a simple way to offer something a little bit different for breakfast. Using only a few ingredients, this eggy bread for babies is ready in less than 10 minutes and is an excellent way to offer eggs to your baby.
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.
Alongside eggy bread, I always offer fruit such as bananas or blueberries which complement the eggy bread well. I always squish blueberries 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.
This is a very simple and basic recipe for baby French toast, you can find many variations using beetroot, spinach and banana which I have shared below, so make sure you check out those recipes too for something a little different.
More baby French toast / eggy bread for babies recipes:
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.
I hope you enjoy this eggy bread for babies recipe and I’d love to hear what you think in the comments. I’d also love it if you could share the pin below if you use Pinterest so more people can see and read this recipe.
Eggy Bread for Babies
Quick and simple eggy bread recipe for babies. Enjoy a delicious breakfast with your baby!
Ingredients
- 1 egg
- dash whole milk (or any alternative such as formula, breastmilk, soya, oat etc)
- 1 tsp vanilla extract (optional)
- 2 slices bread
- 1 tbsp butter
Instructions
- In a bowl, crack in an egg and add a splash of milk and whisk until frothy. Add the vanilla extract 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.
- Fry the bread in the pan for about 1-2 minutes on each side.
- Leave to cool before slicing into three strips and serving to baby.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 176Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 108mgSodium: 234mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 6g
