This savory French toast is an EASY and fun way to use up any leftovers. Made with eggs, milk, vegetables, and seasonings, and pan fried to golden perfection, this is the PERFECT breakfast for babies, kids, and adults!
Baby (and Toddler) French Toast
You’re going to love this savory twist to traditional French toast typically served with maple syrup.
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.
Is your toddler becoming picky?
Arm yourself with these strategies that will transform your mealtimes!
If you have a child who’s especially reluctant to having vegetables or something savory for breakfast, I hope this single serving French toast will serve as a bridge.
This is 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.
And if you are looking for a sweet French toast, you MUST make this easy banana French toast!
Bread: You can use any kind! Brioche bread, challah, French bread, Texas toast, sandwich bread, etc. Pictured is no sodium added Ezekiel bread.
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
- 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.
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!
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.
Yes! These are the top two milk alternatives that I recommend.
More Delicious Breakfast Recipes
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
- 1 egg
- 1 tablespoon milk of choice
- 3 tablespoons vegetables of choice (I used raw grated carrots and cooked broccoli)
- ¼ teaspoon turmeric
- ¼ 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.