Irresistible organic French toast

Serves 6 (but in reality, it’ll serve 3 people with 2 slices each!)

French toast, sometimes known as ‘eggy bread’ with all the trimmings has always been a bit of a treat. Though the ingredients themselves are actually quite healthy, it’s the toppings where you can be led astray!

What’s great about this recipe is that you can put it in the fridge for later for your little one, take it out and about with you, cut into fingers, use it as the perfect baby tool for sucking on – all buying mummy a bit of breathing time!


  • 6 slices organic sourdough sliced into finger width slices (about 1.5cm)
  • 4 organic eggs
  • ½ cup organic milk (cows, almond, coconut or milk of choice)
  • ½ teaspoon cinnamon
  • Pinch nutmeg
  • ½ teaspoon vanilla bean paste
  • 50g organic butter


  • Whisk eggs, milk, cinnamon, nutmeg and vanilla bean paste until well combined then pour into tray or baking dish.
  • Add slices of sourdough in one layer and turn to coat in egg mixture.
  • You can let the slices sit for 30 mins to an hour in the fridge, turning every so often to ensure full absorption or cook straight away if you’d prefer.
  • Heat butter in a large frypan over moderate heat until bubbles start to form.
  • Depending on the size of your pan, you may need to cook the bread in batches. Add bread to pan and cook on one side for about 2-3 mins until lightly browned, flip over and cook for a further 2 mins until desired colour is reached. Rest on paper towel in a low oven to keep warm whilst cooking the remaining slices.
  • For baby, cut into finger-size pieces with the option to serve with coconut yoghurt dip and berries.
  • For a slightly naughty adult version, serve with nitrate-free bacon, fresh berries, grilled banana, organic maple syrup and coconut yoghurt. Yum!

Good bits!

Organic eggs
are a great source of Protein, Iron and B Vitamins.

Sourdough is better for people with sensitivity to gluten and is good for gut health as it contains lactic acid which promotes the growth of healthy gut bacteria. It is also easier for the body to digest.

Not only does cinnamon add some extra body and flavour, it’s been used for thousands of years for medicinal purposes. Some of the conditions it was used to help treat were digestive issues, respiratory illness and gynaecological issues. It has also been shown to have anti-inflammatory properties.

Nutmeg is also an underrated spice. Although used sparingly in cooking, it has many interesting benefits which include: relief from insomnia, improved skin and oral health, optimised brain health and aiding digestion. All of this comes from its nutrient content which includes Manganese, Magnesium, Thiamin, Folate, Vitamin B6 and Copper.

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Michelle Sursok

Michelle is a proud mum, foodie and owner of Forage Sydney which specialises in organic dining experiences including secret dinners and private dining/catering. Having a baby inspired her to create Forage’s offshoot, Fussy Fingers to develop delicious meals for kids. Inspired by a family of chefs, Michelle’s a secret weapon in the kitchen, and when she’s not there, you’ll find her patrolling the beach or devouring a good cook book!

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