So with only a couple more days until the kids break up for the holidays (wahoo, no more school runs!) I thought I would share with you what we will be having for breakfast most days over the coming weeks.
Ok so it’s not a healthy and nutritious start to the day but I don’t care, it’s Christmas! I first discovered french toast – or ‘eggy bread’ as it is know in our house – in a weaning book my mum got me when River was a baby. I was struggling to overcome my huge fear of choking and people were beginning to think that River would be on a pureed diet for the rest of his life! But then I came across this suggestion for finger foods and we were off, River loved it and was finally fully weaned.
I’ve adjusted the recipe slightly over the years, but it always goes down a total storm.
Jimi and the kids have to have theirs drowning in maple syrup, I’ll have to make sure we are fully stocked up on the stuff for the next few weeks.
- 250ml (1 cup) milk
- 2 eggs
- 1 tsp cinnamon
- 1 tsp golden caster sugar
- 8 slices thick bread
- oil for frying
- maple syrup to serve
- In a large mixing bowl, whisk the eggs and milk together until combined. Add the sugar and cinnamon and mix again.
- Heat a small amount of oil in a frying pan to a medium-high heat.
- Dip a slice of bread in the batter mixture, turn over to coat completely.
- Fry the bread for about 1 minute on each side, or until golden brown.
- Repeat with the remaining slices of bread.
- Serve hot, drizzled with maple syrup