This High-Protein Lemon Ricotta French Toast is perfect for baby-led weaning, but also perfectly acceptable for adults! Thick multigrain bread is coated in a lemon-ricotta batter and grilled to perfection in this tasty breakfast.
If you’ve up until now been of the mindset that French toast is a carb-heavy breakfast with no nutritional value, today I’m prepared to completely change your mind.
That’s because I’ve taken your classic French toast and turned it into a breakfast superstar that’s baby-led weaning approved. How, you ask? Well, let me tell you!
FRENCH TOAST MADE HEALTHY
Okay, first things first, let’s talk about bread. I’ve always and forever been the complete antithesis of gluten-free, I love my gluten! And I’m very fortunate that I have no issues processing it. That being said, I’m also a firm believer of everything in moderation, and I know that the path of consuming too many carbs is wayyy to easy to go down, so I try to be conscious of how much and what type I consume.
Yes, I meant to put that extra emphasis on what type. This is soooo important and all too often overlooked. There are a ton of nutritional benefits to consuming whole or multigrain breads (and carbs in general) as opposed to the white stuff. You can check out more on these benefits in this helpful article, but I let’s continue on with this Lemon Ricotta French Toast, because we don’t have all day!
In addition to using a thick multigrain bread for this recipe (and yes, I’m referring to the type you have to slice yourself so you can get those big ol’ slices), I also added some ricotta to the dipping batter to really up the protein content. We want our little ones to have full and healthy tummies as they start their day!
For some fun extra flavor, I added fresh lemon juice and zest.
Side note: Does anyone else’s child enjoy snacking on entire wedges of lemon? Or is it just mine?
Whether your child would eat an entire lemon if you let them or not, I’m pretty sure they at least like the zingy flavor.
Let’s get to cooking!
Once you have your bread sliced and batter ready, the cooking will be done in less than 10 minutes. That’s a breakfast win if you ask me!
Simply dip the bread in the batter and place it on a preheated griddle to cook away. Flip once and you’re done. Easy as that.
WHAT’S THE DEAL ON TOPPINGS?
Okay, this is where I feel I need to state the obvious: If you’re making this Lemon Ricotta French Toast for your little one, I DO NOT recommend drowning it in syrup. Now, I’m not one to tell you how you should parent or critique the food decisions you make, but my friends – that syrup is a messy, slippery slope. Once you start, you will not be able to go back.
If you are, however, making this French toast for yourself (or slightly older kids who may be able to at least slightly control their obsession) then go for it! I know, it is so good.
That all being said, I also have some tasty alternatives that are both baby-led weaning and big kid-/adult-friendly:
- Fresh fruit
- Fruit compote (you can find a good recipe for Blueberry-Orange compote here, and just sub in lemon for the orange!)
- Peanut butter
No matter which way you serve this or who you serve it to, it’s bound to be a hit.
If you’re looking for more healthy breakfast recipes for the family, be sure to check out my post on Easy Breakfast Recipes That Are Baby-Led Weaning Approved and this tasty recipe for Toddler-Approved Peanut Butter Banana Breakfast Cookies!
This High-Protein Lemon Ricotta French Toast is perfect for baby-led weaning, but also perfectly
acceptable for adults! Thick multigrain bread is coated in a lemon-ricotta batter and grilled to perfection in this tasty breakfast.
- 3 eggs
- 1/2 cup whole milk ricotta
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 loaf whole unsliced multi- or whole grain bread You'll want to get about 8 slices out of it.
- 2 tablespoons butter
Place griddle or large pan on the stove and begin heating over medium heat.
In a medium mixing bowl, whisk together the eggs, ricotta, vanilla, lemon juice and lemon zest to make the batter.
Place butter on preheated skillet and let melt.
Once butter is melted and evenly spread over your cooking vessel, begin dipping bread slices in the batter and placing on the skillet.
Cook for a few minutes – or until the bottom of the bread becomes golden-brown and the egg is set – before flipping and cooking the other side.
Serve immediately with your desired topping.
DISH DENSITY: Medium