In this post we share another one of our Best Toddler breakfast recipes.  This is another French toast inspired recipe, we call it healthy French toast fingers.

If you liked our cheesy, eggy bread recipe, then your little one will enjoy this one as well.  Toddlers or any age child can be fussy eaters in the morning when you really want to get them out the door.  So we have put together a number of what we have called our Best Toddler breakfast recipes which may help you over those hectic mornings.  One of the crazy hours of the day!

History of healthy French toast fingers?

Did you know that French toast is also known as eggy bread or gyspy bread.  The earlies recipes date back to the 4th and 5th century.

In fact, French toast is known in France as pain perdu, which translates to “lost bread,”. This is because it makes delicious and frugal use of stale or leftover bread. Once you’ve mastered the basic French toast recipe, a range of possibilities opens up.  For a traditional French toast recipe, why not try this one of Martha Stewarts – Classic French Toast?

Wikipedia has told us that Hong Kong–style French toast is listed at number 38 on the World’s 50 most delicious foods compiled by CNN Go in 2011. It is made by deep-frying stacked sliced bread dipped in beaten egg or soy, served with a slab of butter and topped with golden syrup, or sometimes honey. Two slices are normally used and a sweet filling is usually added.

Bon appetite, we hope your children enjoy these healthy French toast fingers!

Healthy French Toast Fingers
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 slices white (I use wholemeal) bread
  • 1 tbsp sugar free fruit spread
  • 1 tbsp cream cheese
  • 1 egg
  • 1 tbsp milk
Instructions
  1. Roll bread with rolling pin until about half its original thickness and spread one slice with the jam. Spread the second slice with cream cheese and sandwich together.
  2. Beat egg and milk together in a shallow dish.
  3. Melt the butter in a frying pan over a medium heat. Dip the jam sandwich into the egg mixture and turn to coat.
  4. Put the egg-coated sandwich into the pan and fry for 2-3 minutes, until the underside is golden. Flip over and cook for a further 2-3 minutes then transfer to a plate and carefully cut into fingers.
  5. Allow to cool slightly and check temperature before serving - be careful as the jam can become very hot.
Mummy to three small boys

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