Preparation Time
25 minutes
Serves
2
Nutrition
N/A
Puree
Serve some of the raspberry puree swirled into the yogurt.
Finger Food
Offer slices of French toast, spread with the raspberry and apple purée.
Ingredients
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3 eggs, lightly beaten
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250ml milk
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½ tsp ground cinnamon
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1 tbsp maple syrup, plus extra to serve (optional – omit for baby’s serving)
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8 slices multigrain or wholemeal (whole-wheat) bread
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2 tsp light olive oil or rice bran oil
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Yoghurt (optional), to serve
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For the puree
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3 large (or 4 small) red or pink apples, peeled, cored and chopped
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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
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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.
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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.
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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.
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Repeat with the remaining bread until all cooked.
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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
**