Add vegetables to a classic kid-favorite breakfast! This savory vegetable French toast or eggy bread is an EASY and fun way to use up leftovers. It’s suitable for babies six months and up.
What makes this French Toast perfect for babies?
Having vegetables for breakfast may feel strange if you usually gravitate towards the sweet options. But I want to encourage you to incorporate them into your routine. Let’s teach our children from early on that it’s normal and delicious to have vegetables in the morning. The more they see them, the more likely they’ll be to try and accept them.
And if you have a picky eater, play the exposure game HARD! Familiarity is one of the most powerful determinants of a child’s liking for a particular food. Children like what they know and they eat what they like. So let’s provide them with plenty of opportunities to see, touch, play, etc.
If you have a child who’s especially reluctant to having vegetables or something savory for breakfast, I hope this French toast will serve as a bridge.
You’re going to love it because it’s such an easy way to use up leftover vegetables, helping you reduce food waste. It will also help you incorporate variety into your little one’s diet with minimal effort!
If you need help with incorporating more variety of vegetables without spending hours in the kitchen, Join my 5 day FREE email series.
Bread: Pictured is no sodium added Ezekiel bread. See below for more detils.
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
- Whisk together all the ingredients up to bread
- Soak both sides of the bread in the mixture.
- Cook in a pan.
- Flip and cook.
Frequently Asked Questions
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.
Look for one with the lowest amount of salt and sugar. My personal favorite is Ezekiel bread. It’s made from whole sprouted grains. The process of sprouting increases nutrients and makes them easier to digest and absorb. It also contains legumes, which provide iron and zinc.
Here’s a more in-depth dive on bread as well as toast topping suggestions.
For French toast, opt for a sturdy bread that’s not too finely sliced. Otherwise, it will get too soggy or fall apart during the cooking process.
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.
Yes! These are the top two alternatives that I recommend.
Absolutely! You can even make it the night before. There’s no need to reheat, unless your child prefers warm food. My son actually prefers to eat his eggy bread cold
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!
Vegetable baby French toast
- 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
- 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.