If you love a rich and nutty, cinnamon bread, then try this French Toast. You really taste the flavor of the bread so make sure you make or buy a fresh loaf. We use a sprouted wheat bread since it is easier to digest or indulge with a cinnamon sugar loaf made by La Calavera Bakery. You can find their bread at the Morningside Farmers Market.

The flax meal gives the nutty flavor as well as the brain and heart boosting omega-3s. I usually am not pleased with the results of  a “flax egg” in baked goods but it works so well for this French toast. Mix the flax meal with warm water and let it sit for about 5- 10 minutes to get a egg-like consistency.

For years I could not make French toast since my son is allergic to eggs and am thrilled I can served them again. My daughter actually prefers the eggless French toast than the traditional ones made with eggs. The orange zest sugar sprinkled on top may help sway her a little.

For some fall flavor, slice some apples or pears and add them to maple syrup in a Pyrex dish heating on the cast iron skillet to infuse the fruity flavor. Pears soften in about 5 minutes and taste amazing on French toast. You can also use berries and orange peel in your maple syrup. It really makes your breakfast taste more gourmet.

Directions

1) Place a griddle on the cooktop and heat over medium heat.

2) Beat 2 tablespoons of Flax Meal with 6 tablespoons of warm water. Let sit for 5 minutes to congeal into an egg-like consistency. Stir in the 1/2 cup of cream and 1/2 cup of milk. You may use almond or soy milk for a dairy free version.

3) Slice the bread. Slice the pears or apples and add to maple syrup in a pyrex dish. Place the maple syrup and fruit on the back on the skillet to heat.

4) Pour a little water on the skillet to see if the drops dance across the surface. If it is hot enough, add the butter to coat the skillet.

5) Dip the bread in the flax and cream mixture and coat all the sides. Place on the hot skillet and cook until golden brown on each side.

Serve warm. Enjoy!