Whole Wheat French Toast with Berries
Soft whole-wheat bread soaked in a cinnamon-spiced egg wash, lightly toasted until golden. Served with a warm, naturally sweet berry compote. A perfect balance of fiber and protein.
Ingredients
- 1 slice Whole-Wheat Bread
- 1 large Egg
- 2 tablespoons Whole Milk
- 0.25 cup Mixed Berries (Blueberries, Raspberries)
- 0.25 teaspoon Ground Cinnamon
- 1 drop Vanilla Extract
- 1 teaspoon Unsalted Butter
Instructions
- Prepare the berry compote: In a small saucepan, add the mixed berries and a splash of water. Simmer over low heat for 5-7 minutes, mashing the berries slightly with a fork until they form a thick, chunky sauce. Set aside to cool slightly.
- In a wide, shallow bowl, whisk together the egg, milk, cinnamon, and vanilla extract.
- Dip a slice of whole-wheat bread into the egg mixture, allowing it to soak for about 15-20 seconds per side. It should be coated but not falling apart.
- Heat a non-stick skillet over medium heat and add a small knob of unsalted butter or a drop of oil.
- Place the soaked bread in the skillet. Cook for 2-3 minutes on each side until golden brown and the egg is fully cooked through.
- Safety Step: Remove the toast from the pan and let it cool. Cut the toast into small squares or 'fingers' (about 2cm wide) that are easy for a toddler to manage.
- Pour the warm berry compote over the toast pieces.
- Check the temperature and ensure the berries are soft and mashed enough before serving.
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