Vegan Eggnog French Toast

Eggnog French toast with thick slices of rustic bread, creamy spiced custard, and a buttery caramelized sugar crust. Yummmm

I mean, really. Who needs dancing super plums when you have all this over-the-top deliciousness?

Although, I definitely understand happy food dancing, so let’s go!

First you’ll need bread. The demi-loaf I used is sourdough. Love a sweet and sour combo.

They call it Alpine, even though it doesn’t match the description for that type of bread. Yeah, don’t ask me. lol

The crust and texture are just like French bread though, so it worked out perfectly for my eggnog French toast.

Homemade French Bread

Whatever bread you use, it needs to have a firm crumb and crust. Helps avoid soggy toast.

Vegan challah is wonderful, that’s what I used in the first photo, but it is harder to find.

Many places carry a loaf of French bread though. Just don’t use a baguette. The crust is too hard and chewy.

Oh, one other thing. You don’t want your bread too fresh. (Well, obviously not moldy either. ha)

I covered how to “dry out’ your bread in my Baked French Toast post.

Next is your non-dairy eggnog. You want a thicker, creamier brand for your French toast.

Store Options:

Vegan Eggnog taste tests.

And here is another list of Vegan Eggnog to choose from.

Recipes for Homemade:

This Eggnog is from Nora Cooks. Looks delish!

Minimalist Baker has an Easy Vegan Eggnog. Yum

I like adding non-dairy half and half or coffee creamer, because it lends… well, a creamier texture to your eggnog French toast. lol

It also helps if your vegan eggnog happens to be on the thinner side. Here’s a list of options:

PETA’s list of Vegan Coffee Creamers.

You can find coffee creamer & half and half options on my Vegan Substitutes post.

I used vegan eggnog creamer, because I wanted all eggnog taste in my French toast.

This Brand has zero sugar. Luckily I was able to get it on sale for $2.99 at my local co-op.

The steps for making your French toast are covered in the recipe instructions below.

Feel free to contact me with any questions. You can comment below, or drop me an e-mail. I love those chats!

Really the only thing left is to top your stack however you like.

Pomegranate is so tasty at this time of year, and loading up on fruit is always a great choice.

You can add non-dairy whip cream or Vegan Eggnog Ice Cream – this look SO GOOD!!

Maple syrup is always, always my top pick. Yeah, as you can probably tell. hah

So eggnog French toast will be on our Christmas rotation this weekend, and I hope it will be on yours too. Enjoy!

Merry Christmas & Happy Holidays

Vegan Eggnog French Toast

Print Recipe

Serves: 3-4 Cooking Time: 15 minutes

Ingredients

1 cup vegan egg substitute
2 tablespoons cornstarch (if not using thicker egg substitute- like JUST Egg)
3/4 cup thick, creamy non-dairy eggnog*
1/4 cup non-dairy creamer
2 tablespoons granulated sugar
1 tablespoon Amaretto (I used Disaronno) or rum (optional)
OR 1/8 teaspoon almond extract, optional
1 teaspoon ground cinnamon
pinch of ground nutmeg
6 to 8 (3/4 inch thick) bread slices, at least day old**
1 to 2 tablespoons (or more as needed) non-dairy butter, divided
1 to 2 tablespoons (or more as needed) neutral tasting oil, divided

Instructions

If you will be keeping the French toast warm in the oven, then preheat it to 185 to 200 degrees F.

In a medium bowl, whisk the egg substitute, eggnog, Amaretto or almond extract (if using) cinnamon, and nutmeg until completely blended.

Pour the custard into a large baking dish or pan (large enough for the amount of slices that fit your skillet without crowding).

Heat a 10 to 12 inch skillet or griddle over medium heat.

Place that amount of bread slices into the custard, and very gently press down. Soak for 3 to 4 minutes; repeat on other side.

Once the pan is hot, add up to 1 teaspoon of oil and up to 1/2 tablespoons of butter (depends on pan size). Let it heat up before adding the bread slices.

Pick up a slice, with a slotted spatula. Let the excess custard drip off the bread, before placing in the pan; repeat with the other slices. Lower heat to medium-low if browning too fast.

(While the bread is cooking, add more slices to the custard and follow the soaking instructions above.)

Cook until golden and crisp on the bottom side, about 3-5 minutes. Gently flip over, and cook the other side for about 3-5 minutes.

Transfer to a large platter and cover lightly with foil , or to a rimmed baking sheet and set in the oven to keep warm.

Wipe the pan clean. Add up to 1 teaspoon of oil and up to 1/2 tablespoons of butter. Repeat steps until all slices are cooked.