Baked wholemeal rusks – Infatrini

Baked wholemeal rusks – Infatrini


  • 1 slice of medium cut wholemeal bread: cut into four fingers
  • 50ml (13/4 fl oz) Infatrini

Method / Preperation

  • Place Infatrini in a flat lipped plate and add bread fingers. Soak both sides until all Infatrini is absorbed.
  • Place on a well oiled baking tray (preferably non stick) for about 75 minutes at 140 ºC.
  • Turn after 20 minutes of baking, using a spatula, being careful not to break the fingers which are fragile at this stage.


  • Suitable from 6 months.
  • Makes 4.
  • All recipes are designed for use with Infatrini High Energy Infant Formula.
  • All the recipes in this booklet can be pureed to achieve a smoother texture depending on your child’s needs.
  • The consistency of the recipes can be altered by adding more Infatrini.
  • Cooking instructions apply to a standard oven or 500W microwave. For other cooking appliances refer to manufacturer’s guidelines.
  • Always test the temperature of the food before serving.
  • Your dietitian or other health care professional can provide advice on the suitability of these recipes for your child