Eggy Bread
A soft and simple 3-ingredient eggy bread recipe perfect for baby-led weaning.
Servings: 2 servings
Calories: 122kcal
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
Video
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
Serving: 1serve | Calories: 122kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 94mg | Sodium: 192mg | Fiber: 1g | Sugar: 2g