Baby food recipes
French toast is usually made sweet with sugar and cinnamon; this version uses neither. The bread is dipped only in egg and milk, then cooked in a pan. Cut it into fingers rather than slices so the baby can grasp a stick-shaped piece. Day-old bread works better than fresh bread: fresh bread falls apart in your hand after it absorbs the mixture.
Cut the bread slices into long strips 2 cm wide. Removing the crust makes the soft center fall apart more easily; leaving it on helps each finger hold together. Use bread that is one day old.
Beat the egg thoroughly in a bowl, add the milk, and mix until smooth. Do not add sugar, honey, or cinnamon. The milk is an ingredient here, not a drink; the entire mixture will be cooked in the pan.
Turn each finger in the mixture for about 10 seconds to wet both sides, then remove it promptly. Bread left to soak too long absorbs the mixture all the way through, will not cook properly in the pan, and stays wet in the middle.
Melt the butter over medium heat and arrange the fingers without letting them touch. Cook each of the four sides for 3 minutes. Turn them when the surface has set and turned golden. Cut one through the middle to check: there should be no wet yellow streaks, and the egg should be fully cooked.
Arrange the fingers in a single layer on a wire rack. Before serving one to the baby, hold it in your hand to make sure it has cooled. Do not serve the finger food hot; the baby has to hold it and will pull its hand away.
Cool the fingers on a wire rack; when hot pieces are stacked on a plate, steam softens them and they fall apart in the baby’s hand.
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