I started having this French toast recipe when I was pregnant and I still love it now. It’s a real treat for breakfast on a lazy Sunday. I adapted the recipe from the yummy mummy pregnancy cookbook and have tweaked it again to make it more suitable to babies.
Eggy bread is a great finger food for babies and a good source of iron and B vitamins. Adding the blueberries makes it so tasty and healthy for grown ups as well as babies. Blueberries are a superfood, they are full of antioxidants.
As egg whites are a common food allergy I have divided both baby and adult recipes but once your baby is ok with egg whites I would make the egg mixture all together to speed things up.
Enjoy!
French toast with blueberries & Greek yoghurt
Serves 2 Adults
Preparation: 10-15 min | Cooking time: 12 min
Ingredients:
75g of fresh blueberries
100g Greek yoghurt
2 Eggs
2 tbsp milk
1/2 teaspoon of vanilla extract
A little oil or unsalted butter for frying
4 slices of your choice of bread (1-2 day old)
100ml maple syrup for serving
2 tbsp of toasted flaked almonds (optional)
Method:
Stir together the blueberries and Greek yoghurt and set aside.
In a shallow bowl mix together the eggs, milk and vanilla extract.
Dip the slices of bread into the egg mixture until soaked through but still holding together.
Heat a large frying pan with the butter when it starts sizzling add 2 slices of the eggy bread and cook for 3 minutes until brown, flip over and do the same on the other side.
Repeat for the other slices.
Divide the yoghurt and blueberry mixture in two and spread over 2 slices. Cover with the other two slices to form a sandwich.
Drizzle maple syrup and sprinkle the toasted almonds to serve.
French toast soldiers with blueberries & Greek yoghurt
Baby’s new tastes & textures
Serves 1 baby
Ingredients:
A few blueberries cut in half
¼ teaspoon Vanilla extract
1 Egg yolk (include egg white if your baby has already been introduced to it and is not allergic)
1 Slice of bread of your choice cut into strips
2 tablespoons of Greek yoghurt (choose one with low salt content)
A little oil or unsalted butter for frying
Dash of baby’s usual milk or water
Method:
In a shallow bowl mix together the eggs, milk /or water and vanilla extract.
Dip the bread soldiers into the egg mixture until soaked through but still holding together.
Heat a large frying pan with the butter when it starts sizzling add the bread soldiers and cook for 3 minutes until brown, flip over and do the same on the other side.
Serve as finger food with some Greek yoghurt on the side and the blueberries cut in half.
A few links on this recipe’s main ingredients:
http://www.babycenter.com/408_when-can-my-baby-eat-berries_1368508.bc
http://useful-idlehours.blogspot.co.uk/2008/08/why-blueberries-are-so-good-for-baby.html
http://www.knowswhy.com/why-are-blueberries-good-for-you/
http://canigivemybaby.com/blueberries
Healthyfoodiebaby 
One Comment Add yours