French Toast Fingers

by Allison @ Alli 'n Son on June 21, 2011

We have one rule that we’ve actually managed to stand firm on for our 3+ years of parenting. No kids in our bed. Period. In fact, there has been only one acception to this rule. A few weeks ago the kiddo and I visited my sister, one of those must-do-before-the-baby comes type of trips. Thankfully they have room for two stowaways for an evening. The only thing, is that the kiddo and I had to share a bed.

Take one restless kiddo, a pregnant momma, a giant pregnancy pillow and a momma fighting a cold. Yup, you guessed it, that makes for a very unsettling night. Feet in my ribs, little bodies pressed against my face. Constant movement from the 3-year-old body next to mine.

So, we stand firm at the no kids in our bed rule. We sleep better, the kiddo sleeps better, it sets boundaries.

Of course, now that I say that, I’m going to tell you about our snuggle fest last weekend. Father’s Day morning the kiddo wakes up and the unheard of hour of 6:30. Wide awake, ready to start the day. He gets up, does his morning potty business, then goes to the giant couch in the living room, presumably waiting for us to apear and feed him. Hubs and I however, we didn’t budge from the coziness of our bed. The sun was up, but our minds and bodies were not yet ready to start the day.

After minutes of calling from the bedroom to the kiddo, beckoning him to join us in the comfort of our bedroom, he finally dragged his Cars-clad PJ’d bottom into our room. Into our bed. And snuggled in between us, his body pressed against mine in the curve of my giant pregnancy pillow. And there we all slept. For 3.5 more hours.

Happy Father’s Day to us all.

It seems that most days the only meal the kiddo and I actually sit down and enjoy together is breakfast. Even if we have someplace to be, more often than not we are still able to carve out the first 15 minutes of the day for each other. Enjoying a chocolate chip muffin. Drinking coffee or milk. It’s one of the only times of the day when someone’s temper isn’t short, nerves fried, or whininess on overload.

It’s also one of the best times of the day to bake or cook something together. The kiddo is more open to trying new things at breakfast or lunch. I have the patience to let him help me, and the rest of the day to clean up {okay, okay, sometimes there are still dished sitting in the sink at the end of the day}. And, if we’re lucky, by cooking one or two mornings a week we have enough leftovers to feed us for a few more days, thus avoiding cereal overload.

Last week we whipped out the trusty 4 in 1 Recipe Book for Kids: Breakfast, Lunch, Snacks, and Dinner recipe book and I let the kiddo page through until he found something that look tasty enough for him to actually eat. These tiny, bite-sized sandwiches with a touch of strawberry sweetness.

French Toast Fingers

It was French toast, kid-style. Actually, momma-style too, seeing as how I wolfed down more than my fair share.

French Toast Fingers

Since these finger-worthy sandwiches have a touch of sweetness already, we totally avoided syrup, and the sticky, nasty mess I’m always left cleaning from every surface the kiddo has touched, any object anywhere near the kiddo, and on the kiddo himself.  What that also means, is that this breakfast is totally portable. Pop the leftovers into the toaster oven or microwave to warm them up, put them in a bowl, then load yourself and the kids in the car. Away you go!

French Toast Fingers

Breakfast on the run. It totally saves the day.

French Toast Fingers

French Toast Fingers


  • 2 eggs
  • 1/4 cup milk
  • 2 teaspoons vanilla sugar {or 2 teaspoon granulated sugar with a dash of vanilla}
  • 1/4 teaspoon sea salt
  • 8 slices of your favorite sandwich bread {we used White Whole Wheat Bread}
  • Your favorite jam or jelly
  • Extra vanilla sugar for dusting


  1. Heat a large pan, sprayed with non-stick spray, on medium heat. Or use an electric griddle heated to about 375º.
  2. In a small bowl whisk together the eggs, milk, sugar and salt. Set aside.
  3. Spread the jam or jelly on 4 of the slices of bread. Top with the other 4 slices. Trim the crusts if your kids are anti-crust, and cut each sandwich into 3 pieces.
  4. Dip the sandwiches in the egg mixture and cook on the warmed pan or griddle until golden brown on both sides.
  5. Cool slightly. Sprinkle with extra vanilla sugar if desired. Then pop these babies in your mouth, one by one by one.
  6. Store leftovers in the fridge and rewarm for a quick breakfast on the run in the toaster oven or microwave.


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