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Vegan French toast on plate with strawberries.
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5 from 2 votes

Vegan French toast

When you need an ultra-cozy brunch, vegan French toast is a winner every time. It's made by dipping bread into homemade vegan eggnog. Then it's browned in a skillet and finished with optional toppings like strawberries, powdered sugar, and/or maple syrup.
Serve with a side of seitan bacon or veggie sausage for a sweet & savory combo.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American, Vegan
Keyword: brunch recipe, christmas breakfast
Servings: 4 people
Calories: 209kcal
Author: Cadry Nelson

Ingredients

Instructions

  • Pour vegan eggnog into a shallow bowl, wide enough for each slice of bread.
  • Bring a non-stick skillet to a medium heat. Put in 2 teaspoons of non-dairy butter, and let it melt.
  • Dip a slice of bread into vegan eggnog. Let it soak on one side for about 4 seconds, flip, and soak for about 4 more seconds. Then move it to the buttered skillet, and top with a dash of cinnamon.
  • Continue soaking each bread slice in eggnog, adding it to the skillet, and sprinkling with cinnamon until the skillet is full.
  • Cook the bread for about 4 minutes on one side until nicely browned. Then flip, add a dash of cinnamon to the other side, and allow it to cook for about 3 minutes more until browned on both sides. Move the fully browned French toast to a separate plate.
  • Add another 2 teaspoons of non-dairy butter to the skillet. Continue dipping and browning all of the remaining bread slices until all of the French toast is done.
    Depending on the size of your skillet & bread slices, you may need to make several batches. Add two teaspoons of non-dairy butter (or more if needed) to the skillet every time you start a new batch.
  • Once all of the French toast is done, put it on four plates with two slices per person. Finish with any or all of the optional toppings: a drizzle with maple syrup, a dusting of powdered sugar, and halved strawberries.
    French toast is best when eaten right away. Serve hot.

Notes

This recipe works best with a mildly flavored bread like a French boule or sourdough. You could also use white bread, if you prefer. I don't recommend a grainy bread or whole wheat, because it will compete with the flavor of the vegan eggnog. 
For best results, use bread that is at least a day old. Slightly stale bread stands up to soaking better than soft fresh bread.
I slice the bread the width of sandwich bread. If you prefer a thicker slice, you may want to soak each slice a little longer in the vegan eggnog for maximum flavor.
The size of the bread slices + the amount of time you soak them will affect how much vegan eggnog you need. Add more to the bowl if you run out.

Nutrition

Calories: 209kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 337mg | Potassium: 140mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 2mg