Vegan Eggnog French Toast

5 from 6 votes

This easy Vegan Eggnog French Toast is the perfect cozy holiday breakfast. The creamy and caramelly maple banana custard has a naughty dash of booze!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast/Brunch

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 440kcal

1 loaf french bread (or Italian bread or any country bread, about 16-20 oz)
1½ cups oat milk (You can use soy milk as an alternative or any milk, but oat or soy are preferable because they are thicker and make a creamier custard.)
1 ripe banana (This will help add amazing flavor and thicken the custard.)
1 tablespoon cornstarch
1 tablespoon brandy (or bourbon or whiskey, optional but very nice)
4 tablespoon vegan butter (melted)
½ cup maple syrup
2 teaspoon pure vanilla extract
½ cup sugar
½ teaspoon nutmeg

Slice off a thin layer of the crust from the bottom of the bread to help the custard soak in.
Cut the loaf, hasselback style, by making long, deep vertical cuts and then horizontal cuts to create squares of about an inch and a half. Make sure you don't cut the loaf all the way to the bottom.
Place the loaf in a baking dish.
Make the custard by placing all ingredients in a blender--milk, banana, cornstarch, brandy or whiskey, melted vegan butter, vanilla, maple syrup and sugar, and nutmeg. Blitz until very smooth.
Pour the custard over the loaf, separating the squares gently with your fingers to make sure you get inside every nook and cranny. Set aside for at least half an hour or cover with cling wrap and let it stand overnight in the fridge.
Preheat the oven to 350 degrees Fahrenheit. Spoon any custard that has pooled at the bottom of the pan back over the bread.
Bake the French toast for 45 minutes or until the top is crusty. Let stand 10 minutes, then remove to a platter and serve, dusted with powdered sugar.

Try and use a crusty bread with good sized air pockets to soak up the custard.
You can make this French toast the night before or half hour before baking. If you make it the night before, pour the custard over, cover with cling wrap, and refrigerate until ready to bake. If making it the same day, let the custard soak into the bread for half an hour, then bake.
To make this French toast gluten-free, use gluten-free bread. The custard is already gluten-free.