Breakfast. I’m never that creative with my own so I guess it’s logical that I struggle to be creative with Nicholas’. Mashed banana and yogurt has been our staple since his early days of weaning. He still eats it about three times a week, it never fails (he starts chanting ‘nana!, nana!’ as soon as I pick up a banana), and I can prepare it while still half asleep. But regardless of whether or not he gets bored of it, I get bored preparing it and also feel guilty that I should be giving him more of a variety of food to start the day.
In the early months of weaning I did grated apple, grated pear, grated apple and pear (!), and baby porridge. I don’t know why I never thought of French toast then. Slightly crispy on the outside, and lovely and soft inside, it’s certainly something a baby can tackle with their super strong gums, and a great baby-led weaning food. It’s also a nice way to introduce baby to other flavours like cinnamon, nutmeg and vanilla.
Thanks to Once a Month Mom, I discovered you can freeze French toast after you make it (saves you throwing away the unused egg mixture), make it into kabobs, and, more surprisingly, you can hide vegetables in it (she adds butternut squash puree!). I haven’t tried adding vegetables, but I have tried adding some mashed banana and also applesauce to the mixture before dunking the bread and these additions both work well.
You can dunk your soldiers in applesauce or a warm berry compote, drizzle with golden syrup or maple syrup, or serve them with fruit on the side (raw or stewed). Nicholas seems to like them as I do – plain with a drizzle of honey.
FRENCH TOAST SOLDIERS (SUGAR-FREE)
Prep time: 5 mins
Cook time: 5 mins
Makes 1 toddler serving
1 slice of bread, cut into 4 or 5 ‘soldiers’
1 tbsp milk
a pinch of cinnamon or nutmeg
1 tsp honey (optional)
a couple of drops of vanilla essence (optional)
1 tsp butter
In a bowl large enough for your ‘soldiers’ to lie down in, lightly beat the egg, milk, and cinnamon or nutmeg (and honey and vanilla, if using).
Lay your ‘soldiers’ in the eggy mixture and let them soak on both sides while you heat the butter in a small frying pan over a med-low heat.
Fry the bread for a couple of minutes on each side until golden brown.
- add mashed banana or applesauce (or even pureed butternut squash or sweet potato!) to the mixture before dunking
- use cute cookie cutters to make different shapes of ‘soldiers’ to surprise your little one