This post may contain affiliate links. Please see our disclosure policy for more details.
This savory French toast is an EASY and fun way to use up any leftover vegetables. Combine with eggs and milk and pan fried to golden perfection, this is the PERFECT breakfast for babies, kids, and adults!
Why you’ll love this recipe
- Ready in about 10 minutes
- Great for babies 6 months and up
- An easy way to use leftover vegetables
- Easily customizable with different vegetables, herbs, and spices
- A great savory alternative to sweet breakfasts
What Others are Saying:
“My baby loved this recipe, and I love the minimal mess!! Currently cooking many vegetables this morning that are getting toward the end of their freshness in my fridge. I will chop them and freeze them in 3 tablespoon portions for future editions of this recipe.” – Katherine
“Tried this out this morning for breakfast and baby loves it! I put in cauliflower and squash and some lentils instead. My 8 mo old has been picky about what she eats lately but she loved this one!” – Judy
Let’s teach our children from early on that it’s normal and delicious to have vegetables in the morning, like this baby oatmeal and savory pancakes. The more they see them, the more likely they’ll be to try and accept them.
Struggling with Decision Fatigue?
Go ad-free and unlock all my recipes, EXCLUSIVE favorites, and weekly meal plans made just for you!
Key Ingredients
- Bread: You can use any kind! Brioche bread, challah, French bread, Texas toast, sandwich bread, etc. Pictured is no sodium added Ezekiel bread. Here are the best healthy store-bought breads.
- Vegetables: This is a super versatile recipe. Feel free to use whatever vegetables you have on hand, just like for these egg veggie pancakes. I like to use raw grated carrots and cooked broccoli.
- Spices: Again, feel free to use whatever you wish – Here are some herbs and spices to try!
- Nuts/seeds: This is optional but will be a great way to boost nutrition!
- Milk: Use full-fat cow’s milk or these two plant-based alternatives
- Cheese (optional): you can add some parmesan cheese or any shredded cheese of choice
How to Make Savory French Toast
- Whisk together all the ingredients up to bread
- Soak both sides of the bread in the egg mixture.
- Melt butter or heat olive oil in a pan. Place bread in the pan. Spoon remaining vegetables on top, spreading evenly. Cook on medium heat for a 1-2 minutes or until bottom turns golden brown.
- Flip and cook on other side.
Serving Suggestions
For Babies
6-8 months: slice into strips about the width of two adult fingers pressed together. This will make it easier for them to grab with their palms and bring to mouth
9-12 months: As your baby develops a pincer grasp and starts to pick up smaller pieces, cut into bite-sized pieces. Or keep the pieces large, especially if you have a shoveler. The latter will be great for learning to take bites and chew.
For Toddlers and Kids
I encourage you to get your child involved in the cooking process, especially if they are not a fan of vegetables.
You can also pack this savory french toast into their lunch box. I like to make it the night before. There’s no need to reheat, unless you child prefers warm food. My son actually prefers it cold!
Savory French Toast FAQs
Yes. Soft breads can gum up and stick to their mouth, making it difficult to swallow or spit out. That’s why it’s important that you toast the bread so it’s slightly firm, not too crunchy.
Or in this case, by cooking the soaked bread in butter/oil, the outside will get slightly crunchy while the inside becomes creamy.
This recipe does contain an egg and milk, two of the top food allergens. So be sure to introduce them separately prior to serving this. That way you’ll know which one is responsible if your baby does have a reaction.
Yes! These are the top two milk alternatives that I recommend.
More Easy Breakfast Ideas
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Savory French toast
Equipment
Ingredients
- 1 egg
- 1 tablespoon milk of choice
- 3 tablespoons vegetables of choice (I used raw grated carrots and cooked broccoli)
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- (optional) 1-2 teaspoons ground nuts/seeds
- 1 slice bread
- butter or oil to grease pan
Instructions
- In a wide bowl, whisk together all the ingredients up to bread
- Dip bread in the mixture and gently press down to absorb the mixture. Flip and repeat. Be sure ALL the liquid gets absorbed into the bread.
- Melt butter or heat oil in a pan. Place soaked bread in the pan. Spoon remaining vegetables on top, spreading evenly. Cook on medium heat for a 1-2 minutes or until bottom turns golden brown. Flip and cook on other side.
- Slice and serve as is or top with yogurt, peanut/nut/seed butter, hummus, etc.
- Serve immediately or store in an airtight container for up to 2 days in the fridge.
i have spinach on hand that i’d like to use for this. would you recommend cooking it first or just chopping it up well?
Just finely chop!