Make French Toast Fun Again
This French toast roll-up, er, thingy is whatever you want–or need–it to be: a monte cristo sandwich for infants, the always solution to the inevitable “what the heck should I make my kid for ___ [breakfast/lunch/dinner]?” moment. It’s the Manhattan real estate equivalent of french toast: we’re maximizing every square inch to pack in nutrition and nourishment.
Like so much on this website, a stuffed french test is but a canvas or a map–pretty much anything in your fridge or pantry can go in here. Indeed, the “Adapt” component following the recipe offers an excellent savory option, particularly if you’ve made salmon recently; nearly all leftovers, in fact, are going to work well here. Meatball parm, ham and cheese, the vegetables your kid rejected last night–I’ve tried it all inside; all have worked. Just be sure and follow the template: flatten the bread, cover with a spread or melty cheese, and get your condiments inside (the better to make it appear like something else).
- 2 slices Sandwich bread
- 1 large Egg
- Cream cheese and/or nut butter
- Berries or bananas
- Milk
- Remove the crust from the bread slice(s). With a rolling pin, flatten the bread slice(s) so they are thin and tight. (If you don’t have a rolling pin, use a large plate or serving plate and press down–just be careful not to tear the bread.)
- Get your ingredients ready. In a bowl or container large and flat enough to hold a few slices of rolled up bread, crack in an egg and a splash of milk; mix until fully blended. (Note: you’ll need roughly one egg for every two or three roll-ups, so plan accordingly if you’re making several roll-ups). Cut thin slices of banana and/or halve your berries.
- Spread the cream cheese or nut butter across the surface of one side of the bread. Place the berries or banana in a single file line across the fattest and straightest side of the bread; shake any seasonings (i.e., cinnamon) over the top of the fruit.
- Starting on the fruit side, tightly roll the side over and into the other side, using the cheese or nut butter spread to adhere the two sides of bread together. Press down on the rolled bread to flatten out. Repeat for any additional bread slice.
- Heat a pan to medium; add a small pat of butter or equivalent to the pan and swirl about.
- While pan heats up, dip the rolled bread slices into the egg batter; flip over and do the same for the other side.
- Place the slices into the pan and cook for roughly 1-2 minutes, or until the downside shows the same kind of browning you’d see in french toast; flip over and cook for another minute. Remove from heat and allow to cool before serving.
A quick diagonal slice or two will cut the sandwich into a nice handheld. But my kiddo likes to grab the whole roll and eat it straight–nothing stopping you from doing the same!
f you’re making one of these for yourself, too, two options to zhush it up for an adult palate: 1) I love a little fresh basil in the mix here–helps the sandwich punch above its weight; 2) a drizzle of honey in the banana-peanut butter version also adds some love.
You can also go the savory route with ease: start with teh same cream cheese spread over the bread, then add thinly sliced cucumbers, shards of spinach, and/or crumbled salmon (optional); add any seasonings you and/or your kiddo like. Roll up per the recipe above and cook the same way. Presto: lunch!
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
