Most mornings breakfast is a pretty simple affair.
A little avocado on toast, fresh strawberries and half a banana is our usual fare.
However most mornings I wonder why I bother with the toast.
Rather than eating the bread and avocado together old school style Miss G.’s unique approach is to lick the toast clean of avocado leaving most of the golden bread behind.
A little worried about her clear lack of carb loading I have experimented with each and every type of loaf under the sun.
Wholemeal, multigrain, soy and linseed, farmers loaves, sourdough, pita bread, toasted turkish, english muffins, you name it I’ve tried it but still no luck.
It seems Miss G. just isn’t digging toast (or bread of any kind) which leaves me short on quick and easy baby led weaning breakfast options. Something this sleep deprived mama most definitely doesn’t need first thing in the morning.
Todays breakfast of baby friendly french toast is my last ditch attempt to see if Miss G. will enjoy toast for breakfast. I figure the golden eggy softer texture and lashings of maple syrup might just sway her.
And it did.
She loved the french toast.
The softer texture was definitely more up her alley and I was so pleased to see her gobble up an entire piece of maple soaked toast along with a handful of fresh berries and dollop of yoghurt.
From now on I’ll be whipping up a batch on the weekend when I have a little more time on my hands and freezing the leftovers to enjoy when the midweek madness hits.
To create your own gorgeously golden eggy toast smothered in maple syrup and fresh berries simply…
Begin by placing the eggs, milk, vanilla, maple syrup and cinnamon in a wide shallow dish and whisk to combine.
Depending on the size of the dish dunk as many pieces of bread that will fit into the eggy custard. Allow to the bread to soak for a couple of minutes each side until completely soaked.
Heat 2 tablespoons of butter in a nonstick fry pan over medium heat. Fry the bread until golden, 2-3 minutes per side.
Remove from the fry pan and place onto a plate lined with kitchen paper. Continue with remaining bread.
Cut the bread in half, top with fresh berries, a dollop of yoghurt and a good drizzle of maple syrup. Enjoy x
baby friendly french toast
adapted from Martha Stewart
1 1/2 cups milk
1 teaspoon cinnamon
1 teaspoon vanilla
2 tablespoons maple syrup, plus extra to serve
6 slices bread
butter, to fry in
yoghurt and fresh berries to serve
Place the eggs, milk, cinnamon, vanilla and maple syrup in a shallow wide dish and whisk to combine. Place the bread into the eggy mixture to soak for 2-3 minutes each side. Heat butter in a non stick fry pan to medium heat and fry bread until golden, 2-3 minutes each side. Remove from pan and place onto a plate lined with kitchen paper. Continue with remaining bread. Serve with a good dollop of yoghurt, fresh berries and a little drizzle of lovely maple syrup.
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