Ingredients
Units
Scale
- 1 cup plain or vanilla Greek whole-milk yogurt
- 2 tablespoons maple syrup
- 2 eggs
- 1/3 cup milk
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 1/2– to 3/4-inch-thick slices whole-grain bread
- 1 tablespoon butter
Instructions
- In a small bowl, mix the yogurt and maple syrup; set aside. In a medium bowl, whisk the eggs to blend. Gradually whisk in the milk, cinnamon, and vanilla. Pour the mixture into a shallow baking dish.
- Place one slice of bread in the milk mixture; turn over and let soak for 1 to 2 minutes.
- Warm a large frying pan or griddle over medium heat. Brush the pan lightly with the butter. Add the soaked bread slice (and place another slice in the mixture to soak). Cook until brown on the bottom, about 4 minutes. Turn over and cook until brown on the other side, about 4 minutes.
- Cut each slice into ½- to ¾-inch-wide strips. Serve with the maple yogurt for dipping.
Notes
Use any good, sturdy whole-grain bread for this sweet, hand-held breakfast treat. Whole-wheat bread is a fiber- and mineral-rich carbohydrate for a baby. This recipe is easily doubled so adults and older kids can join in.
To store: Leftovers can be refrigerated or frozen and reheated in the toaster.