My Toddler's Kitchen

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blueberry banana french toast

Jansu | My Toddler's Kitchen

Last updated: September 2023

A classic French toast with blueberry + banana!

We’re big French toast people over here & I love to try out variations of it when I make it - this one was a slam dunk with my toddler! He loves it so much and asks for seconds anytime I make it. The recipe is also suitable for 6 mo+ (or whenever your little starts solids) - just cut appropriately per age (strips, bite sizes, etc.).

This article from Solid Starts talks more about French toast for babies! It’s a great way to serve milk and eggs in a simple breakfast dish (my toddler has not been a fan of milk by itself lately) and it’s freezer-friendly!

Lastly, you can take this same recipe and make it in the waffle iron for WAFFLED BLUEBERRY BANANA FRENCH TOAST! Check out this recipe in the breakfast section on this site. Hope you enjoy!

INGREDIENTS

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  • 4-5 pieces of bread

  • 1 very ripe banana

  • 1/4 cup blueberries

  • 1/4 cup milk of choice

  • 1 egg

  • 1/4 tsp cinnamon

  • 1/4 tsp vanilla extract

DIRECTIONS

  • Mash banana & blueberries in bowl

  • In a separate bowl, whisk milk, eggs, cinnamon, and vanilla - then combine with your mashed banana & blueberries.

  • Heat pan on medium heat, then melt a dash of butter for pan (this will help get the bread nice and crispy)

  • Dredge bread into mixture, then heat on pan until both sides are golden brown. This recipe makes about 4 pieces of sandwich bread for me!

  • I recommend pressing a few blueberry pieces onto the bread with a spoon (like in video) for best results.

  • Let cool slightly before serving to littles!

NOTES

  • Brioche bread is typically best for French toast, but you can use whatever you have on-hand, like sandwich bread!

  • It's important that your banana is pretty ripe so it's easily mashed, and adds some natural sweetness to this recipe.

  • For the blueberries to stick on to the toast, I find success in scooping them with a spoon and pushing into the bread when I'm cooking on the pan.

  • This recipe is a great opportunity to include some superseed boosters in the mix, like milled chia seeds!

  • Freeze for up to 2 months in air-tight container (will taste best within 1 month) and store in fridge for 2-3 days.

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