Cinnamon French toast shapes

A little plan for play

What you need

Two slices of bread, one egg, two tablespoons of pasteurized milk, a pinch of cinnamon, a little cooking oil, a bowl, a fork, a skillet, and a food thermometer

Age: 3–5 years; choose for the individual child.

Stay with the child throughout. Check the space and supplies, including anything within reach of younger siblings. Skip any activity that is unsuitable. Stop if a child puts non-food material in their mouth or becomes distressed. Use intact books, full sheets of paper, a large child-appropriate crayon and a clean, dry towel. Follow product labels; remove torn paper and keep broken crayons and caps away from children. Adult handles and stores supplies.

Set up: Wash hands. An adult checks ingredient labels for allergies and sets out the cinnamon and a clean serving plate.

Adult's role: Handle the raw egg, dipping, stove, hot skillet, thermometer, and knife. Wash hands and surfaces after contact with raw egg.

Let's make it happen

1. Add a pinch of cinnamon to the bowl. An adult cracks in the egg, adds milk, and beats the mixture with a fork.
2. The adult dips both sides of each slice into the mixture and cooks them in a lightly oiled skillet, turning until the center reaches 160°F (71°C).
3. Once cooled to a safe temperature, the adult cuts the toast into manageable shapes. Arrange the pieces on a clean plate and enjoy seated.

Make it simpler: Watch an adult cook and choose how to arrange the cooled pieces on a plate.

Clean up: An adult washes utensils and surfaces that touched raw egg with hot soapy water and refrigerates leftovers promptly.

Contains egg, milk and usually wheat; check labels and individual allergies. Do not taste raw egg mixture. An adult supervises cooking and eating.

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