This week, we welcome Guest Blogger, Aileen Cox Blundell, who shares her divine recipes for all the family. And best of all, they’re super-healthy, sugar-free and nutritious too.
Christmas is one of the most exciting times of the year, especially for little ones who, just like grown-ups, are surrounded by indulgences and tempted by sweet treats. Treats are important, of course, but on Christmas Day, with all of the wonderful excitement, it’s essential to fill their tummies with delicious goodness first thing in the morning.
This recipe for Baked French Toast with Cranberries and Raspberries can be prepared the night before in less than ten minutes. On Christmas morning, just reheat in the oven for 30 minutes. It tastes delicious, it’s sugar-free, packed with vitamins and keeps everyone full.
While you might never have thought of giving a six-month-old baby a slice of French toast before, French toast is ideal as it is soft and can be easily broken up. Baby-led feeding means you don’t spoonfeed your child but instead allow them to eat by themselves. This approach brings with it a whole world of adventure with food and starts a positive relationship with food right from the very start.
As well as that, there’s no need to purée and no spoon-feeding which means everyone can sit down and enjoy the fun of Christmas morning together!
What goes in…
1 Loaf of bread (I use a Vienna loaf)
5 Eggs
1 1/2 Cups milk (370ml)
3 Fun-sized bananas
1/4 Teaspoon nutmeg
1/4 Teaspoon cinnamon and an cxtra 1/4 for dusting
1/2 Cup fresh cranberries (60g) (Chopped in half)
1 Punnet fresh raspberries
How to make it…
1. Start by slicing your loaf into about 1inch thick slices, then cut each slice into half.
2. Arrange the slices into a deep baking dish overlapping each one with the next. You should have two rows of them by the time you are finished.
3. Add the milk and bananas to a blender and blend until smooth then pour your mixture into a bowl.
4. Whisk in the eggs and spices until the eggs are fully combined.
5. Take half of the raspberries and cranberries and place between the slices of bread so they can’t be seen. This is important as it makes sure the fruit is mixed through.
6. Pour the egg mixture evenly over the bread. It may seem like a lot, but the bread will soak it all up overnight.
7. Then scatter the remaining cranberries and raspberries over the bread and sprinkle with the final 1/4 of cinnamon.
8. Cover the tray with cling film and leave in the fridge overnight.
9. On Christmas morning simply set your oven to 180ºC, uncover the bread mixture and bake for about 30 minutes or until the egg is completely cooked and set.
10. Serve with a drizzle of maple syrup (it is Christmas after all) and a little extra berries.
Aileen Cox Blundell is a mother of three who runs her own graphic and web design company, Sweet! Aileen’s passion for healthy, nutritious and sugar-free foods led her to begin creating her own recipes for her family. Aileen is also an advocate of baby-led feeding, which allows babies and young children to take control of their eating by encouraging them to self-regulate and be more experimental with different types of food. Find her gorgeous recipes atwww.babyledfeeding.com and you can find her onFacebook and on Instagram or Twitter.
