French Toast With Raspberry Apple Purée Recipe

This makes a speedy breakfast dish and is so simple to make. Use whatever bread you want (although wholemeal is healthier) and if you want to reduce the price, just use the apples and leave out the raspberries.

by Louise Fulton Keats |

Preparation Time

25 minutes






Serve some of the raspberry puree swirled into the yogurt.

Finger Food

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


  • 3 eggs, lightly beaten

  • 250ml milk

  • ½ tsp ground cinnamon

  • 1 tbsp maple syrup, plus extra to serve (optional – omit for baby’s serving)

  • 8 slices multigrain or wholemeal (whole-wheat) bread

  • 2 tsp light olive oil or rice bran oil

  • Yoghurt (optional), to serve

  • For the puree

  • 3 large (or 4 small) red or pink apples, peeled, cored and chopped

  • 155g fresh or frozen raspberries

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_]({:target=_blank :rel=noopener} by Louise Fulton Keats (Hardie Grant, £20) Photography: Ben Dearnley