Feeding a toddler can be like playing eenie-meanie-miny-mo with a grab bag. One day they love something, the next day they’re throwing it at you. Luckily, breakfast foods have been a huge success in our household [knock on serious wood!] because Tanner seems to love eggs, clean muffins, pancakes, yogurt, and fresh fruit. So those are our usual staples we rotate through.

This morning I wanted to make him healthy french toast for something different. I thought cutting it in strips and giving him a side of syrup to dip it in would keep him entertained long enough for me to enjoy some too…it worked, kind of. He ended up throwing the strips at the dogs because he thought they looked funny catching them. So I resorted to cutting them back into bits and cooking him scrambled eggs as well. The side of syrup obviously ended up on the floor. Thank goodness for two labs and big a** tongues who moped my floor for me.

Whether you have tiny mouths to feed or not, this is a delish alternative to full-fat french toast you’ll find at restaurants, and is super quick and easy! If you’re a pretty clean/healthy eater, you should have these ingredients on hand anyway 🙂 From my kitchen to yours, I you enjoy!

Ingredients:

• Whole wheat, multi-grain, gluten free [loveeee Rudi’s Cinnamon Raison], or Ezekiel Cinnamon Raison bread
• 1-2 eggs [I used 1 egg and it gave me enough batter for 3 slices of bread
• 3 tablespoons organic, unsweetened almond or coconut milk
• 1 tablespoon cinnamon
• Optional for extra sweetness: 1 teaspoon coconut sugar
• 100% pure maple syrup or additional topping of choice [ie: Greek yogurt, honey, peanut butter, nut butter]
• Fresh fruit as topping [ie: blueberries, raspberries, blackberries, banana, etc.]

Directions:

1. Set a skillet set to 350 degrees F or stovetop pan set to medium/high heat
2. Combine eggs, milk, cinnamon, and sugar in a medium-sized mixing bowl
3. Use a whisk to scramble everything together to create “batter”
4. Take each individual slice of bread and dip into mixture, evenly coating both sides
5. Spray skillet/pan atop stove with coconut oil, or add 1/2 teaspoon coconut oil to pan and evenly swirl around
6. Add coated slice of bread to pan
7. Flip slice of bread with a spatula when batter is no longer sticking to pan (about 30 seconds to 1 minute)
8. Continue flipping sides back & forth until lightly browned and bread is no longer soggy. Turn heat down in between to avoid burning if needed.
9. When bread is browned and crispy, remove from pan.
10. Top with syrup and fruit of choice and enjoy!

P.S. – I had some of my Blueberry Bliss Power Pancakes frozen, so decided to pop them into the toaster until they were warm, dipped them into the batter, and cooked in the pan like French Toast [then topped with fresh blueberries and syrup] and OH.MY.GOD. DO IT!

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