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Why this works so well
This French toast is deliberately kept simple. No blender, no complicated custard, no added sugar in the batter. The sweetness comes from whatever fruit you serve alongside, or a small drizzle of honey for children over 12 months. My favorite way to serve it is with a generous spoonful of thick whipped cream, the same style we use for
khameh asal, topped with fresh strawberries and just a dash of maple syrup. It is simple, satisfying, and genuinely fat rich, which keeps it in line with a real food, whole ingredient approach that still works on a busy morning.
Instructions
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1
Make the egg mixture. In a shallow bowl, whisk together the egg, milk, and vanilla. Add cinnamon if using.
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2
Dip the bread. Dip each slice of bread into the egg mixture, turning once so both sides are coated. Do not let the bread sit in the mixture too long, it should be coated but not falling apart.
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3
Cook. Melt the butter in a skillet over medium-low heat. We use our Our Place pan for this. Place the bread in the skillet and cook for about 2 to 3 minutes per side, until golden brown and the egg is completely cooked through. If your bread is thick, reduce the heat and give it another minute or two so the center cooks without burning the outside.
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4
Serve. Cut into strips for younger children or small pieces for toddlers. Serve warm with a generous amount of butter or Persian style cream, plus fruit, yogurt, or a thin layer of nut or seed butter.
A note on milk in this recipe: The 2 tablespoons of whole milk here is well within the amount considered fine for babies from 6 months. Cow's milk as a drink is generally held off until 12 months, but a small amount used as an ingredient in cooking, like in this egg mixture or in oatmeal, is a different matter and is widely considered safe well before then.
Honey and babies under 12 months: Honey must not be given to babies under 12 months under any circumstances, due to the risk of infant botulism. Skip the honey and use fruit or a plain drizzle of butter instead for younger babies.
Easy Variations
🍓 Cream & Strawberry
My favorite. Top with a generous spoonful of thick whipped cream, the same style used for khameh asal, fresh strawberries, and just a dash of maple syrup.
🍌 Banana French Toast
Top with mashed or sliced banana. No syrup needed.
🫐 Berry & Yogurt
Serve with plain full-fat yogurt and soft berries.
🥜 Nut Butter & Banana
Spread a thin layer of smooth peanut, almond, or other nut butter over the cooked French toast and top with banana.
🍎 Apple Cinnamon
Serve with very soft cooked apple and a little extra cinnamon.
Adaptations by Age
| Age | How to serve |
|---|
| 6 months+ |
Use soft bread with a texture your baby can manage. Cut into strips for baby-led feeding or small, soft pieces if using a pincer grasp. Skip honey. Use smooth nut or seed butter rather than chunks. |
| Toddlers |
Cut into little squares or strips and serve with fruit and yogurt. Toddlers also enjoy dipping pieces into plain yogurt themselves. |
| Family |
Serve as is, topped generously with butter or Persian style cream and whatever fruit or yogurt you have on hand. |
Storage
Best fresh
This is meant to be made fresh, it takes only a few minutes from start to finish. Leftover cooked French toast can be kept in the fridge for a day and reheated gently in a skillet, though the texture is best right off the stove.
A Few Tips
- Sourdough works beautifully because it is sturdy enough to dip without falling apart.
- Do not soak thin bread for too long or it can become soggy.
- Medium-low heat is better than high heat, the outside can brown quickly while the egg inside is still undercooked.
- Butter gives the French toast a lovely flavor and keeps it genuinely fat rich, which matters for growing kids who need more fat in their diet than adults do.
- You do not need sugar in the egg mixture. Fruit provides plenty of sweetness for young children.
Why This Nourishes
🥚
Egg
Provides choline, complete protein, and fat-soluble vitamins, all important for a growing brain and body
🧈
Butter
A generous serving of butter or Persian style cream helps meet a young child's high fat needs for energy and brain development
🍞
Sourdough
The long fermentation process makes sourdough more digestible than regular bread and reduces phytic acid
🥛
Whole Milk
Adds calcium and additional fat, rounding out the egg mixture into a more satisfying meal
The content on this site is based on personal experience and research and is intended for informational purposes only. It is not a substitute for professional medical advice, diagnosis, or treatment. Always consult your pediatrician or a qualified healthcare provider before introducing new foods or making changes to your baby's diet.
