French Toast Fingers by Joanne Turner

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Serves

2

Ingredients

  • 1 egg
  • 1 tablespoon milk
  • ¼ teaspoon cinnamon (optional)
  • 2 slices raisin toast
  • 1 teaspoon margarine or butter

Method

  1. In a large flat dish whisk the egg, milk and cinnamon, if using.
  2. Place the bread into the mixture and then turn over the bread and rest it in the liquid. Let it sit until all the liquid has soaked into the bread.
  3. Melt the margarine or butter in a non-stick pan over medium heat and brush to coat the bottom of the pan.
  4. Place the soaked bread in the pan and cook for 2–3 minutes each side or until golden brown.
  5. Cut into fingers, and then stack the cooked toast on a serving plate.

RECIPE NOTES

Baby Friendly – Suitable from 10-12 months

Health tip:   Dried fruit often contains sulphur dioxide as an antioxidant. Although harmless to most children, some children are sensitive to sulphites and can have a range of side effects such as increased asthma and eczema. This is great for all the family and you could serve both slices with a small glass of milk or diluted juice for older children, or coffee for the grown-ups.

Cook’s tip: Add 1 teaspoon finely grated orange zest for a different flavour. Day-old bread works best for this recipe. Any other bread can be used in place of the raisin toast.  This recipe is easy to double or triple so the whole family can enjoy.

Gluten Free: Use GF raisin toast

Nutritional Analysis

Per serve: energy 541 kJ, protein 5.2 g, fat 4.9 g, saturated fat 1.6 g, cholesterol 69.5 mg, carbohydrate 15.9 g, fibre 0.8 g, sodium 95 mg, GI low

Baby & Toddler

Recipe taken from Baby & Toddler by Joanne Turner.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.