Recipe: Dairy-Free French Toast (Baby Led Feeding Friendly)


I was dairy-free for quite some time in the early days of being a mum – I’d read somewhere that there was no harm in stating away from dairy whilst breastfeeding anyway, as long as I got enough calcium. So, when Ella was diagnosed with a cow’s milk allergy I made sure to cut it all out and I actually didn’t find it that difficult. Yes, I wanted to eat all the cheese around Christmas, but there are so many dairy alternatives these days that’s it’s fairly straightforward to make a change like that. It did take a bit more label checking, as there are some unlikely products which contain milk, but if you cook mostly fresh then there are so many choices when it comes to milks, creams, yoghurts, etc. Technically, I’m back on dairy now, but since Ella is starting foods and she has to be weaned dairy-free, we still have a bunch of dairy-free stuff in the house and I’m still really enjoying it.

This is a dish that I adapted from something that I found in Truly Scrumptious Baby and I thought would be perfect for my own baby led weaning little one. Needless to say, she absolutely loved it, and I did too. I’ve tried a bunch of different things on toast for Ella in the early stages of weaning and this was one of the most popular, so I thought it would be a good idea to share here. It is suitable for anyone, but might be especially tempting for anyone who doesn’t eat milk products, baby led feeding mamas, or anyone who enjoys a nice brunch. Plus, it doesn’t have any added sugar so it could be considered pretty healthy! Depending on how many pieces you’d each this would serve between 2 and 4 people (little or big). Let me know if you give it a go.


  • 2 eggs, lightly beaten
  • 3 tbsp soy (or any dairy-free) milk
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 4 slices wholemeal bread
  • Dairy-free butter, for frying
  • Dairy-free plain yoghurt, to serve


  • Whisk together the eggs, milk, vanilla extract and cinnamon and pour into a shallow bowl.
  • Dip each of the slices of bread into the mixture, turning over to cover both sides and pop onto a plate ready to fry.
  • Heat a small knob of the butter in a large frying pan over a medium heat and add two slices of bread.
  • Cook for 2-3 minutes on each side, until golden.
  • To serve, cut the toast up (in half for adults, fingers for babies) and spoon over the yoghurt.

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