Kids French Toast Breakfast Recipe

Make batter

In a shallow bowl or wide dish, crack 1 large egg and whisk together with 3 tablespoons whole milk, 1 teaspoon vanilla extract, 1 teaspoon granulated sugar, and a small pinch of ground cinnamon until smooth and slightly frothy.

Soak bread

Lay the 2 slices of thick bread on a plate. Dip one slice into the batter for about 5–7 seconds per side, pressing gently so the bread soaks but does not fall apart. Repeat with the second slice. Let excess drip back into the bowl.

Cook

Heat a nonstick skillet over medium heat and add 1 teaspoon unsalted butter. When the butter is melted and foamy, add the soaked bread slices. Cook 2–3 minutes per side, or until golden brown and cooked through. Reduce heat slightly if the outside browns too fast. Transfer to a warm plate and keep warm while finishing eggs and bacon.

Serve

Cut each slice into wedges (for kids serve 2 wedges total), sprinkle with 1/2 teaspoon powdered sugar if using, top with fresh berries, and drizzle about 2 tablespoons maple syrup just before serving.

While the French toast cooks, whisk 2 large eggs with 1 tablespoon milk, a pinch of salt and a pinch of black pepper in a small bowl until combined and slightly frothy.

In a small nonstick skillet over low–medium heat, melt 1 teaspoon unsalted butter until foamy. Pour in the egg mixture. Let sit undisturbed 10–15 seconds, then using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue gently stirring and folding until eggs are softly set but still moist, about 1–2 minutes total. Remove from heat (eggs will finish cooking in the residual heat) and transfer to the plate with French toast to keep warm.

For stovetop: Place 2 strips of bacon in a cold nonstick skillet in a single layer. Add 1 tablespoon water (this helps the bacon cook more gently and avoids excessive splatter). Turn heat to medium. Cook, flipping occasionally, until crisped to preference, about 6–8 minutes for thin-cut bacon. Transfer to paper towels to drain.

For oven (alternative): Preheat oven to 400°F (200°C). Lay bacon on a foil-lined baking sheet in a single layer and bake 12–15 minutes until crisp. Transfer to paper towels to drain.

Arrange 2 wedges of French toast, the scrambled eggs, and 2 bacon strips on a child-sized plate. Add berries alongside and serve warm.