Desserts

Eggnog French Toast

With the holidays fast approaching, this week I thought I would show you how to add a Christmas twist to a breakfast classic, french toast! I’ve always loved eggnog, and now that So Delicious’ vegan eggnog is hitting the shelves of groceries stores all around, I wanted you to see how versatile this ingredient is. Not only is it great as a drink, but using it to soak day old bread for french toast has me thinking why isn’t eggnog available all year round? I’m not sponsored by So Delicious, but their vegan eggnog is packed with spices that just get me pumped for the holiday season.

With my eggnog french toast, I thought I would booze it up by adding in some cognac (brandy would be great too), but if you want to skip out on the alcohol, omitting it is completely fine! Because this brand of eggnog has a lot of sugar in it already, when it is added to a hot pan to cook, the outside caramelizes adding a depth of flavour you don’t normally get with french toast. I am sure that this will be a hit at your Christmas morning breakfast, or any morning during this winter; heck this would be awesome as a dessert. As always be sure to subscribe to my YouTube channel and follow me on my social media (linked in the sidebar), and don’t forget to tag me in your photos if you give this a try!

Vegan Eggnog French Toast

Print Recipe
Serves: 4-5 Cooking Time: 30 minutes

Ingredients

  • 1 1/2 cups of vegan eggnog
  • 1 cup of non-dairy milk
  • 4 flaxseed eggs (4 tbsp of ground flaxseeds mixed with 12 tbsp of water and let this stand for 10 minutes before adding to eggnog mixture)
  • 1 tsp of vanilla extract
  • 1 tsp of cinnamon
  • 1/8 tsp of ground nutmeg
  • 1/4 tsp of salt
  • 1 tbsp of cognac (optional)
  • 1 loaf of raisin bread
  • Vegan unsalted butter
  • Powdered sugar (optional)
  • Berries (optional)
  • Vegan yogurt (optional)
  • Coconut flakes (optional)
  • Maple syrup (optional)

Instructions

1

In a deep dish pan pour in all of your wet ingredients and spices. Take a fork and mix everything together, breaking apart the flaxseed egg.

2

In a large pan on low heat, melt a teaspoon of vegan butter. Rotate the pan so the butter melts and it evenly coats the pan. Taking your raisin bread, dunk it into the mixture, 2 seconds on each side. I used a softer bread so it didn't need to be soaked. If you're using a staler bread it can soak for 30 seconds to a minute on each side. Take your bread and add it to your hot pan. The bread will need to cook for 4-5 minutes on each side or until golden brown. Flip your bread once it's golden brown and repeat on the other side. Once it has cooked on both sides, set the french toast on a baking tray and keep them in a low temperature oven to stay warm.

3

When you're ready to eat, top your french toast with whatever toppings you like. I went with a dollop of plain vegan yogurt (perfect if you want to cut through the sweetness), maple syrup, fresh berries, coconut flakes, powdered sugar, and a dusting of additional cinnamon if you like!

Notes

This batter makes enough for 4-5 people (2 slices each). If you are running low on batter towards the end, you can always add in a bit more eggnog to the soaking dish.

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