That being said, I've been trying to find ways to incorporate a little more nutrition into the bread he eats. Bread all alone certainly isn't a complete meal, but it does get a little more balanced when soaked in a milk, egg, and flaxseed mixture (especially since my child has recently decided eggs are inedible). And the flaxseed, while optional, is something I try to incorporate whenever I can since it's a great source of fiber, omega-3s, and antioxidants. It also adds a slight nutty flavor that is perfect in french toast.
I've made this version of french toast several times now. I usually make it on Sundays to serve my husband, myself, and the little man, and the best part is that there are always enough leftovers for at least 2 breakfasts during the week. Pop it in the microwave or toaster oven for a quick reheat, and your weekday breakfast is done. Serve with maple syrup, powdered sugar, or fresh berries, and you're good to go!
Cinnamon Flax French Toast
- 4 large eggs
- 1/2 cup skim milk
- 1 teaspoon cinnamon
- 1 Tablespoon ground flaxseed
- 8-10 slices 100% whole wheat bread
- 2 teaspoons canola oil, divided
- Maple syrup, mixed berries, and/or powdered sugar for serving
- In a large bowl, whisk together eggs, milk, cinnamon, and ground flaxseed.
- Heat 1 teaspoon canola oil in a large skillet set over medium high heat.
- Coat the bread in the egg mixture, one slice at a time and cook in the skillet until the bottoms turn golden brown, about 3 minutes per side. Repeat until skillet is full. When first batch is finished cooking, transfer to a serving platter and cover with foil to keep warm. Add the remaining 1 teaspoon canola oil to the pan before starting the second batch.
- Serve with maple syrup, powdered sugar, or mixed berries.
*Slightly adapted from this recipe.