baked french toast

Mr H. has officially started baby led weaning and he couldn’t be happier.

For the past couple of weeks he’s been so interested in watching his big sister, mummy and daddy eat and when he started to display the skills needed to self feed we couldn’t wait to get started.

So far our little guy is a huge fan of sweet potato wedges, banana, strawberries, rockmelon, wholemeal toast and zucchini fritters.

And to officially welcome Mr H. into the wonderful world of food we celebrated over Sunday brunch with this lovely batch of gorgeously golden baked french toast.

This french toast is perfect for baby led weaning beginners for so many reasons.  Firstly the recipe has no added sugar, the eggy mixture is simply sweetened with a dash of maple syrup and a good squeeze of orange juice and zest.  And because this version of french toast is baked rather than fried there is no need for any butter or cooking oil.  This method of cooking also creates perfectly textured bread that can withstand the iron grip of a baby led weaning beginner yet is soft enough to nibble on with ease.  Mr H. had no problem whatsoever gobbling up his Sunday morning breakfast along with some fresh berries.

To create your own batch of gorgeously golden baked french toast simply…

Begin by preheating your oven to 190 degrees celsius (375 F) and line 2 oven trays with baking paper.

Place the eggs, milk, vanilla bean paste, maple syrup, orange zest and juice into a large mixing bowl and whisk thoroughly to combine.

Gently dip wholemeal bread, one slice at a time, into the egg/milk mixture.  Ensure both sides of bread are soaked and allow the bread to rest on your hand as the excess mixture runs off back into the bowl.

Place soaked bread onto the prepared trays.

Bake for 12 minutes or until golden and cooked.

Layer the warm toast onto a serving tray and top with fresh berries.  Serve and enjoy xxx

 

baked french toast

adapted from Martha Stewart

INGREDIENTS

6 eggs

1 1/4 cups (310 mls) milk

1 teaspoon vanilla bean paste

1 tablespoon maple syrup

zest and juice of 1 orange

10 slices day old wholemeal bread

fresh berries, to serve

METHOD

Preheat oven to 190 degrees celsius (375F) and line 2 oven trays with baking paper.  Place the eggs, milk, vanilla, orange zest and juice into a large bowl and whisk thoroughly to combine.  Gently dip the bread, one piece at a time, into the egg mixture.  Ensure both sides of bread are soaked and allow the bread to rest on your hand as the excess mixture runs off back into the bowl.  Gently place the soaked bread onto prepared trays.  Bake for 12 minutes or until golden and cooked.  Serve warm alongside fresh berries for a delicious baby led weaning brunch.  Enjoy x

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