Baby Eggy Bread
Looking for baby-led weaning breakfast ideas? Eggy bread (aka baby French toast) is a simple and nourishing option that’s been a long-time favourite in our house. This stripped-back version uses just egg, milk, and bread—perfect for babies who’ve already been introduced to the common allergens.
Once you’ve introduced egg, wheat, and dairy, this quick breakfast is soft, easy to hold, and great for baby-led weaning.
Why This Recipe
- Just 3 ingredients and ready in minutes
- Soft, squishable texture ideal for new eaters
- Great make-ahead breakfast or snack option
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Bread: Choose a soft sandwich slice with less than 200mg sodium per slice. Wholegrain or white is fine—whatever the rest of the family is eating. Avoid overly thick slices which can be harder to chew. This recipe works really well with gluten-free bread.
- Egg: Use a standard medium or large egg.
- Milk: Use breast milk, formula, or your baby’s usual cow’s milk alternative if dairy-free.
Allergen Note: This recipe contains multiple common allergens—egg, dairy, wheat, and gluten. Introduce these separately with a few days in between before offering this combined recipe. You can read more in my guide to introducing the allergy foods.
Eggy Bread Illustrated Step By Step Guide
Below are illustrated step-by-step instructions to make my Eggy Bread recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Cut & Soak
First, grab your bread and slice it into three fingers (or however many you need). I like using soft sandwich bread—thick enough to hold its shape, but not so chunky it overwhelms little mouths.
Whisk one egg with a tablespoon of milk in a shallow bowl. Lay those bread fingers right into the mix.
Tip: Want the softest, most energy-dense eggy bread for your baby? Let the bread sit in the egg mixture for a good minute or two—long enough to soak up all that eggy goodness like a sponge. No rush here—let it have a little spa moment.
Step two: Into the Pan
Heat up a frying pan over medium heat and add a little butter or oil—just enough to coat the bottom and help everything turn beautifully golden.
Now gently lift your custard-soaked bread fingers into the pan. If they’re really soggy, use a spatula to support them so they don’t tear as you transfer them.
Tip: The best way to stop eggy bread from sticking isn’t about the pan—it’s about patience! Let it sit undisturbed while it cooks on the first side. As the egg cooks and the proteins set, it’ll naturally release from the pan. Once it’s golden underneath, flip it gently and cook the other side.
Step three: Cook Until Golden
Let the eggy bread cook on one side for about 2–3 minutes, or until it’s golden and set underneath. Then carefully flip each piece and do the same on the other side.
Tip: Don’t fiddle with it too much—let it do its thing! If it’s browning too fast, just turn the heat down slightly.
Once both sides are golden and the egg is fully cooked through, you’re done!
Let It Cool (Just a Bit!)
Take the eggy bread out of the pan and let it cool slightly before handing it over. You want it warm but not hot—just right for little fingers.
You can serve it plain, or once allergens have been introduced, spread with a bit of plain yogurt, mashed fruit, or even some smooth nut butter for older babies.
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Top Tips
Here is how you can make Eggy Bread perfectly every time!
- Use slightly stale bread – It holds its shape better and soaks up more of the eggy custard without falling apart. Perfect if you’ve got an end-of-loaf hanging around.
- Let it soak properly – Don’t rush the dipping step. Letting the bread sit in the egg mixture for a minute gives the softest, most flavourful result.
- Add a flavour twist – A pinch of cinnamon or a drop of vanilla extract adds a subtle warmth (skip this if you’re keeping it very plain for early eaters). Or up your game and try baby banana french toast.
- Cook low and slow – Medium heat is your friend here. Let the first side cook fully before flipping—it’ll naturally release from the pan when it’s ready.
- Think beyond breakfast – Eggy bread makes a brilliant snack. I often pack it in a snack box for later in the day(stored in a cooler bag) —easy, satisfying, and mess-free!
- Cooked eggy bread doesn’t freeze well—it’s best fresh or kept chilled for one day.
FAQs
Yes, if they’re managing soft finger foods, bread can be introduced from 6 months. Look for low-sodium options.
Once allergens are introduced and tolerated, eggy bread is a great soft finger food.
How to Make This Recipe Suitable For Baby Led Weaning
Ensure your baby has already been exposed to egg, dairy, and wheat individually before offering this recipe.
Cut into finger-sized pieces to support self-feeding.
Serve alongside fruit or yogurt to build a more complete meal.
Eggy Bread
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Ingredients
- 2 slices bread (stale is excellent)
- 1 egg
- 1 tablespoon of milk
Instructions
- Heat a pan or skillet to medium heat
- Slice the bread into soldiers
- Whisk the egg and milk together
- Soak the bread soldiers in the egg and milk mix
- Grease the pan with butter or oil
- Cook the eggy bread until golden on both sides
Notes
- Use slightly stale bread – It holds its shape better and soaks up more of the eggy custard without falling apart. Perfect if you’ve got an end-of-loaf hanging around.
- Let it soak properly – Don’t rush the dipping step. Letting the bread sit in the egg mixture for a minute gives the softest, most flavourful result.
- Add a flavour twist – A pinch of cinnamon or a drop of vanilla extract adds a subtle warmth (skip this if you’re keeping it very plain for early eaters). Or up your game and try baby banana french toast.
- Cook low and slow – Medium heat is your friend here. Let the first side cook fully before flipping—it’ll naturally release from the pan when it’s ready.
- Think beyond breakfast – Eggy bread makes a brilliant snack. I often pack it in a snack box for later in the day(stored in a cooler bag) —easy, satisfying, and mess-free!
- Cooked eggy bread doesn’t freeze well—it’s best fresh or kept chilled for one day.
- Bread: Choose a soft sandwich slice with less than 200mg sodium per slice. Wholegrain or white is fine—whatever the rest of the family is eating. Avoid overly thick slices which can be harder to chew.
- Egg: Use a standard medium or large egg.
- Milk: Use breast milk, formula, or your baby’s usual cow’s milk alternative if dairy-free.
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
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Hi , my Lo is 8 mths old. Can I use her formula milk to make ie enfamil ?
Yes you can use any milk
Our baby is a month into solids, and refusing any puree. Found this is a great recipe for getting protein into her without a huge mess haha. She loves it. I left the milk out as not ready to introduce cows milk and didn't have any breastmilk spare.
Easy, yum