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Mother and Baby

French Toast With Raspberry Apple Purée Recipe

  • Serves: 2
  • Preparation time: 25 minutes


French toast (aka eggy bread) is a surprisingly quick breakfast to prepare and it’s a great choice for children who aren’t keen on eating whole eggs. Topped with fresh fruit purée instead of jam, this is a healthier option for every family member

  1. To make the raspberry apple purée, steam the apple for 10 minutes, or until tender. Transfer to a food processor, add the raspberries and process to a smooth purée. Refrigerate until needed.
  2. To make the French toast, stir together the egg, milk, cinnamon and maple syrup (if using) in a shallow bowl. Soak each slice of bread in the egg mixture for 1–2 minutes, or until soaked through.
  3. Heat the oil in a large frying pan over medium heat. Working in batches, cook the bread for 2–3 minutes on each side, or until golden and cooked through. Transfer to a plate and keep warm.
  4. Repeat with the remaining bread until all cooked.
  5. Serve the slices of French toast topped with a spoonful of fruit purée and a little yoghurt and maple syrup, if you would like.

Recipe taken from Something for Everyone by Louise Fulton Keats (Hardie Grant, £20) Photography: Ben Dearnley

Something For Everyone





Serve some of the raspberry puree swirled into the yogurt.

Finger Food

Offer slices of French toast, spread with the raspberry and apple purée.
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