Every kid loves ’em. And, heck, a lot of grown-ups do as well. (Including us!)
Which is why we can’t get enough of these tasty and adorable French Toast Fingers with Quick Berry Syrup from Alexandra Caspero’s and Whitney English’s (you might remember her from this inspiring podcast ep!) new book, The Plant-Based Baby & Toddler.
As both moms and registered dietitians, Alexandra and Whitney know what’s up when it comes to making healthy foods that are quick and easy to prepare — but also that your kids will actually eat. Because there’s nothing worse than making a meal or a snack that you think is wonderful but gets immediately rejected from your kids no matter how much you try to convince (or bribe) them otherwise.
Their book features 50-plus plant-based recipes created specifically for stages from first bites to age three.
Oh, and we buried the lede: These French Toast Fingers are plant-based, too!
Get the full recipe for both the French Toast Fingers and the Quick Berry syrup below, and be sure to grab your own copy of The Plant-Based Baby & Toddler today!
French Toast Fingers with Quick Berry Syrup
Servings: 15 fingers
- 1 cup canned coconut milk (regular or light)
- 1 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 5 thick slices day-old bread, cut into wide strips
- coconut oil or nondairy butter, for the pan
- Quick Berry Syrup (recipe follows)
- In a large, shallow bowl, whisk together the coconut milk, flaxseed, vanilla, and cinnamon. Let sit for 5 minutes while you slice the bread.
- In a large pan, heat the oil over medium heat.
- Dip a strip of bread into the coconut mixture, then place in the hot skillet. Repeat with more strips, taking care not to crowd the pan.
- Cook for 1 to 2 minutes per side, until golden brown.
- Remove the French toast strips from the pan, and repeat with remaining bread slices.
- Serve immediately as is or with Quick Berry Syrup for dipping!
Choose thick-sliced, sturdy bread for this recipe, as thinner bread will crumble when sliced into fingers. Alternatively, you can use whole bread slices.
And, now for the Quick Berry Syrup recipe!
Quick Berry Syrup
It’s syrup without the sugar! We like serving this in a little cup for baby to dip the French toast finger into.
Servings: 1 cup
- 2 cup frozen berries, slightly thawed
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- In a small saucepan over medium heat, place ¹⁄3 cup of water, the berries, cinnamon, and vanilla and bring to a boil. Using a wooden spoon, gently smash the large berries.
- Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the syrup has reduced and thickened. The syrup should be thick enough to coat the back of a spoon.
- Enjoy with French Toast Fingers.
A huge thanks to Alexandra and Whitney for letting us share this plant-based, family friendly, and (best of all) FUN recipe for French Toast Fingers with Quick Berry Syrup! —Jenn