Eggy Bread for babies

This two ingredient dairy free eggy bread for babies recipe takes less than 10 minutes to prepare, and makes an easy and tasty blw breakfast or snack. Like my strawberry ricotta French toast for babies, it is a great finger food and is perfect for little hands to hold.

Making eggy bread for babies could not be simpler: whisk an egg, soak both sides of a piece of bread in the beaten egg then fry in a dry frying pan for a couple of minutes each side until cooked through. It’s one of those recipes you can whip up on a busy morning. Make a bigger batch and feed it to your toddler for breakfast too! It can also be enjoyed as a morning snack, alongside these other baby led weaning breakfasts which can be eaten warm or cold: baby egg muffins, porridge bites and these mini pancakes.

Jump to:

• What is eggy bread?
• Why we love this recipe
• Ingredients notes
• How to make this recipe
• FAQ
• My recipe tips
• Serving Ideas
• Storage
• Vatiations
• More baby led weaning finger food recipes
• Eggy Bread for Babies

What is eggy bread?

Eggy bread is a UK term for French toast. It is a slice of bread is dipped in an eggy mixture before being pan fried until the egg has cooked and the bread is warmed through. It’s like eggy toast. Growing up, eggy bread was a simple filling lunch we would enjoy with a little grated cheese sprinkled over the top. Simple, but delicious!

Why we love this recipe

• Unlike many eggy bread recipes, this baby led weaning eggy bread recipe is made without milk. I find that using just eggs makes the eggy bread less mushy. Not using milk also makes this a dairy free eggy bread.
• Eggy bread is a tasty blw breakfast, snack and lunch, and is loved by toddlers too.
• It is so versatile – serve it sweet or savoury. (For more ideas how to serve it, see the ‘serving ideas’ section of the post below.)
• This is a small serve recipe with 1 slice of bread. When my son first had this, he enjoyed half of it for breakfast and then we kept the other half for a mid morning snack. As his appetitive grew, he ate all of it for breakfast. The quantity can easily be doubled or tripled – especially useful if you have a toddler as well as a baby in the house!

Ingredients notes

• Bread – the best bread for babies is one that is low in salt, has no large seeds, is made from wholegrain or sprouted grains and contains to additives and preservatives.
• Egg – a large egg.

How to make this recipe

1. In a shallow bowl or plate whisk the egg with a fork.
2. Place the slice of bread in the egg, leave 30 seconds or until the bottom of the bread is coated in egg.

3. Using a fork, flip the bread over and coat the other side of the bread in egg.
4. Heat a non stick frying pan over a medium heat (no need to add oil, unless your pan has a tendency to stick in which case add ½ teaspoon olive oil or neutral oil). Carefully lay the egg coated bread in to the pan and cook for 2-3 minutes each side until light golden, flipping over with a non stick spatula.

5. Remove from the pan and slice in to fingers, removing the crusts if giving to younger babies.
6. Leave to cool for a few minutes before giving to your little one.

FAQ

My recipe tips

• Please make sure you have tested both wheat and egg with your baby and it is not allergic to either before making this baby eggy bread.
• Try and choose a bread with less than 100mg salt per serve (a serve is usually 2 slices of bread).
• Cut the cooked eggy bread in to thin strips to make it easier for your baby to eat.
• Don’t leave the bread to soak in the beaten egg for too long, otherwise the bread will begin to break down and will fall apart in the pan. 30 seconds each side (basically as soon as one side is fully coated in egg, turn it over.)
• Leave the egg soaked bread to cook in the pan for a couple of minutes before trying to lift it. If you try moving it around the pan before the egg it is cooked it is more likely to stick to the pan.
• I use a fork to lift the eggy bread to the pan and gently lay it down, then I use a non stick spatula to turn the bread over.
• If you want to make eggy bread sticks (which are great for baby to hold or ‘dip’) use slightly stale bread, as fresh bread can be softer and therefore floppier (although this is a good thing when first serving eggy bread to baby.)
• Remove the crusts if your baby hasn’t any teeth yet, but when they have teeth feel free to leave the crusts on.

Serving Ideas

• Savoury eggy bread ideas: Top with a thin layer of mashed avocado or ricotta or serve as dippers with yogurt to dip in to, or this blw vegetable sauce (as in the image below).
• Sweet ideas: spread with a thin leayer of peanut butter (if your baby can eat peanut butter) or top with a little mashed banana or strawberry for a simple baby French toast.

Storage

Store cooked french toast in a container in the fridge for up to a day.

Whilst the eggy bread is best served fresh, you can warm up leftovers – to warm it up, heat in a dry frying pan over a medium heat for a minute or so each side to warm it all the way through.

Vatiations

• Gluten free – use a gluten free (and low salt) bread, but take care when turning it in the pan as it is more likely to be delicate and fall apart.
• If your baby is ready for spice – a tiny pinch of cinnamon added to the egg adds a lovely sweet flavour without adding any sugar.
• Cheesy eggy bread – when you have flipped the bread over in the pan and are cooking the second side, sprinkle the top with a little grated cheese.
• Vanilla – Personally, I would recommend not to make this baby eggy bread with vanilla, as essence or bean paste do contain sugar.

More baby led weaning finger food recipes