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Weaning

Recipe: Blueberry French Toast

Article By
Anna
Published On
29 Jan, 2024
Read Time
2 minutes

Perfect for breakfast or snack time, this Quick Cook blueberry French toast can be cut into fingers and served alongside some smashed blueberries or any other fruit you like. 

Blueberries are a rich source of the antioxidant “anthocyanin”. Antioxidants protect the cells of our body from damage. If that wasn’t enough, blueberries are also an excellent source of Vitamin C which helps our body to absorb iron.  

This recipe makes four full slices of French toast. That’s four to eight portions, depending on your child’s age. 

Ingredients

  • 50g fresh blueberries  

  • 1 egg 

  • 2 tablespoons of milk 

  • ½ teaspoon of cinnamon  

  • 4 slices bread  

Method

  1. Place the blueberries in the Quick Cook jug and set the steam to blend function on the machine, 10 minutes to steam and 30 seconds to blend.
  2. While the blueberries are steaming, whisk the egg, milk, and cinnamon together in a bowl.
  3. Cut the crusts off the bread.
  4. When the blueberries are finished in the machine, pour the contents into the egg mixture and whisk to combine.
  5. Place a frying pan on a medium heat and add in a small amount of oil or butter.
  6. Take one slice of bread and dip it into the blueberry egg mixture for 10 seconds and then skip over and dip the other side in for 10 seconds.
  7. Place the dipped bread onto the frying pan and fry for around three to four minutes on each side, until it has taken some colour. Flip over and fry the other side for three or four minutes.
  8. Remove from the pan and repeat the above process with the other slices of bread.

Storage

Store in the fridge in a sealed container for up to two days. Not suitable for freezing.

Allergens 

  • Egg 

  • Wheat: Can be made gluten-free by using gluten-free bread. 

  • Cow’s Milk: Can be made dairy-free by substituting cow’s milk for a plant-based alternative. 

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