Eggnog French Toast

Ring in the holiday season with cozy vegan Eggnog French Toast! With warm spices and a rich cashew-based custard, it's always a hit.

Course Breakfast

Cuisine American

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 240

Add the soaked cashews, vegan milk, flax meal, maple syrup, vanilla extract, cinnamon, nutmeg, sea salt, and brandy (or bourbon/whiskey) to a blender. Blend on high until completely smooth and creamy.
Pour the blended custard into a shallow dish, cover, and refrigerate for 15 minutes. This allows the flax meal to thicken slightly, helping it coat the bread better.
Heat a large skillet or griddle over medium heat and melt 1 tablespoon of vegan butter or oil. Dip each bread slice into the chilled custard, soaking for 10–15 seconds per side. Let any excess drip off.
Place the soaked slices onto the hot skillet. Cook for 3–4 minutes per side, until golden brown and crisp on the edges. Add the remaining butter or oil as needed for the next batch.
Stack the warm French toast slices on plates. Drizzle with maple syrup, sprinkle with extra cinnamon, and top with vegan whipped cream.

Refrigerator: Transfer leftover eggnog French toast to an airtight container and refrigerate for 3 to 4 days.
Freezer: Freeze on a parchment-lined baking sheet until solid, then transfer to a freezer bag or airtight container.
To reheat: Warm leftovers in a toaster oven or in a skillet over medium heat.