I’ve been making this dish for my daughter since she was 8 months old. French toast sticks are nostalgic as well as easy for little ones to eat! The only thing that makes these better is to dip them into some raspberry yogurt…that’s the way my daughter likes to eat them! This dish is perfect to make for your kiddos in the morning to start your day! I also eat them along with my daughter.
Jump to RecipeThese French toast sticks don’t include a lot of sugar. I use maple syrup in the French toast mix and only sprinkle the top of the sticks with some cinnamon sugar… but that is completely optional! I also happen to think the French toast sticks look so pretty with some cinnamon sugar on top….
The raspberry yogurt is simple: whole milk yogurt mashed with some fresh raspberries! Easy and yummy.
For Littles
French toast is easy for babies to chew- if your baby is younger and you don’t want to give them entire sticks, you can just tear them into smaller pieces and still serve with the raspberry yogurt!
How To
Whisk the French toast batter ingredients together and then dunk your cut-up sticks.
While the sticks are cooking, make your yogurt.
Sprinkle with some cinnamon sugar and serve warm!
French Toast Sticks with Raspberry Yogurt
Course: Breakfast, For Toddlers, Healthy, Main Dishes, Recipes2
servings5
minutes8
minutes300
kcalIngredients
2 eggs
2 tablespoons whole milk
2 teaspoons maple syrup
Pinch of salt
2 pieces of sandwich bread
1 tablespoon of butter
1/4 cup whole milk yogurt
5-6 fresh raspberries
pinch of cinnamon sugar (optional) (see notes)
Directions
- Heat up the butter in a medium sized skillet over medium heat.
- While your pan is heating up, make your French toast batter. Combine the eggs, milk, maple syrup and salt in a shallow bowl. Whisk until it’s combined. Set aside.
- Take your 2 pieces of bread and cut them with a serrated knife into 8 sticks. I like to stack the bread pieces and make 3 cuts – giving you 8 even pieces.
- Once the butter is sizzling, dunk your bread sticks into the French toast batter quickly and turn them to coat all sides. Immediately transfer into the pan. Repeat this until all the bread sticks are dunked and placed in the skillet to cook.
- Cook the sticks for 3-4 minutes on one side until lightly browned, then flip and repeat on the other side.
- While the French toast sticks are cooking, make your yogurt. Mash the raspberries into the whole yogurt in a bowl until combined (I like it more chunky, leaving pieces of the raspberry left. However, feel free to mash it all the way to have a more smooth yogurt).
- Serve the French toast sticks warm with the yogurt on the side. I love to sprinkle some cinnamon sugar on top (see notes)! This is optional, though. You can keep these in an airtight container for up to 3 days in the fridge, or up to 6 months in the freezer. Enjoy!:)
Notes
- If you don’t have cinnamon sugar in your pantry, mix together 2 teaspoons sugar and a pinch of cinnamon and then sprinkle it over the French toast sticks.
