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Cinnamon Flaxseed French Toast Recipe

Easy to make and delicious, this cinnamon flaxseed French toast recipe serves as a great, wholesome breakfast or an easy to pack lunch for your children. Recipe courtesy Alice of Hip Foodie Mom.

Servings: 4

Active time: 15 minutes

Total time:


  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 Tbsp ground flaxseed meal
  • 2 Tbsp coconut sugar
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1/4 c almond milk
  • 1 tsp vanilla extract
  • 4 Tbsp butter
  • 8 slices whole wheat or multi-grain bread
  • fresh berries to taste
  • maple syrup to taste


  1. Mix cinnamon, nutmeg, ground flaxseed meal, and coconut sugar together in a small bowl. Set aside.  
  2. Whisk together eggs, almond milk, and vanilla in a shallow dish. Add in cinnamon flaxseed mixture and whisk.
  3. Heat butter in non-stick pan over medium high heat. Dip each bread slice into the egg mixture and fry on each side until golden brown. Repeating until all bread is cooked. Serve with fresh berries and maple syrup.


Nutrients calculated without berries and syrup.


Brown sugar can be substituted for the coconut sugar.


Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 420
Calories from Fat 170
Total Fat 19g (29% DV)
Saturated Fat 9g (45% DV)
Trans Fat 0g
Cholesterol 215mg (72% DV)
Sodium 420mg (18% DV)
47g (16% DV)
Dietary Fiber 7g (28% DV)
Sugars 14g
Protein 17g
Vitamin A 15%
Vitamin C 4%
Calcium 15%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.