When I made this for Kenya for the first time, the smell of cinnamon and the toasted bread cooking brought me right back to my childhood. Admittedly, my own mother did not whip up a lot of homemade breakfasts for us as kids, but when she did they were incredible.
I love french toast that’s rich and soaked first in cinnamon, vanilla, egg batter and then lightly sauteed with a tiny pat of butter. I’m all about health, but in my opinion, a little butter now and then is fine, especially when you’re making french toast.
But wait, you say. You can’t have french toast without a topping! Now, I love maple syrup as much as the next person and yes, it is a natural sweetener, but it also has 50 grams of sugar per serving which would send Kenya flying into orbit. Not only is the fruit topping for this recipe naturally sweet, it’s also super healthy, packed with vitamin C, bright and colorful. If berries are out of season, you could also use frozen ones. Since I only used a tablespoon of agave (low on the glycemic index) for the fruit sauce, your little one will get all the satisfaction of the sweet flavor without the sugar high.

Cinnamon French Toast with Berry Sauce (Makes 2-4 Pieces depending on the type of bread you use)

1 Large Egg
3 Tbsp Whole Milk
1/8 Tsp Cinnamon
1/4 Tsp Vanilla Extract
2 Slices Whole Wheat Bread (4 slices if you use a more dense bread, 2 slices for a fluffy bread)
1-2 Tsp Butter

1. Whisk the egg, milk, cinnamon and vanilla in shallow dish.
2. Place 2 slices of bread in the dish to absorb the egg mixture for 1 minute. Flip and let the other side soak up the egg mixture.
3. Heat a saute pan over medium heat.
4. Melt butter in the pan and place the bread in the saute pan. Cook for 2-3 minutes or until golden.
5. Flip and cook on the other side for 2-3 minutes.
6. Cool and serve.

Berry Sauce (makes 1/3 Cup)

1/2 Cup Mixed Berries (any mix of strawberries, blueberries, raspberries will work)
1 Tbsp Agave Nectar