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Fingers pulling up a piece of vegan eggnog French toast.
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5 from 4 votes

Vegan Eggnog French Toast

This easy Vegan Eggnog French Toast is the perfect dish for a cozy breakfast with near and dear ones. The caramelly maple banana custard with a naughty dash of booze comes together in minutes in a blender. The divine aroma as this bakes up will have everyone rushing to the kitchen. This is a soy-free and nut-free recipe, and you can make it gluten-free by using gluten-free bread.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast/Brunch
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Vegan Eggnog French Toast
Servings: 6 servings
Calories: 440kcal

Ingredients

  • 1 loaf french bread (or Italian bread or any country bread, about 16-20 oz)
  • 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

Instructions

  • Slice off a thin layer of the crust from the bottom of the bread to help the custard soak in.
    Bottom of loaf sliced off.
  • 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.
    Bread with criss cross hasselback cuts.
  • Place the loaf in a baking dish.
    Bread loaf with hasselback cuts placed in 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.
    Bread loaf with custard for french toast poured over in baking dish.
  • Preheat the oven to 350 degrees Fahrenheit. Spoon any custard that has pooled at the bottom of the pan back over the bread.
    Baked vegan eggnog french toast in baking dish.
  • 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.

Notes

  • 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.

Nutrition

Calories: 440kcal | Carbohydrates: 80g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 434mg | Potassium: 179mg | Fiber: 2g | Sugar: 39g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 3mg