Eggnog French Toast

Drizzling syrup onto stack of vegan eggnog French toast.

Ring in the holiday season with this cozy Eggnog French Toast! With warm spices and a rich cashew-based custard, this easy recipe is sure to be a hit on Christmas morning or anytime you have a French toast craving.

This eggnog French toast is basically the best thing since sliced bread. If you want to wake everyone up on Christmas morning, let me tell you: the aroma of eggnog French toast wafting through the house will do the trick. I adapted the custard for this recipe from my Vegan Eggnog, which is my family’s holiday tradition. And now this French toast is another of our traditions!

What Makes Eggnog French Toast the Perfect Holiday Breakfast?

Along with my Perfectly Crispy Breakfast Potatoes, we just love having this eggnog French toast on Christmas morning! Here’s why we adore it.

The ideal French toast texture. Just like classic egg-based French toast, this recipe is crisp on the outside and tender on the inside.
Cozy flavour. There’s a lovely eggnog flavour that isn’t overpowering but it’s definitely there, with all those warm spices (and a splash of brandy, bourbon, or whiskey!).
Easy to make. While I love an Overnight Baked French Toast Casserole, if I’m not making breakfast ahead of time, this French toast is my go-to. It comes together quickly and easily because it’s cooked right on the stovetop just like classic Vegan French Toast!

Overhead view of ingredients for eggnog French toast.

Notes on Ingredients

Here are the ingredients you’ll need to make this eggnog French toast for your own holiday breakfast! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Custard:

Cashews – Soak raw cashews to soften them up so they blend smoothly.
Vegan milk – Use almond, oat, or soy milk, unsweetened and unflavoured.
Flax meal – This thickens the custard to make it eggy.
Maple syrup – I like to use a dark, robust maple syrup, which has a stronger maple flavour.
Vanilla extract – Vanilla bean paste would also work if you want little flecks of vanilla bean!
Spices – Ground cinnamon and ground nutmeg for warmth.
Sea salt – Just a bit for balance.
Brandy, bourbon, or whiskey – You can omit these for an alcohol-free version.

For Cooking:

Vegan butter or oil – I like to use my homemade Vegan Butter.
Vegan sandwich bread – We use this Gluten-Free Sandwich Bread, but this Vegan Japanese Milk Bread would be fantastic!

How to Make Eggnog French Toast

This recipe might just be the easiest you make all holiday season! Here’s what you’ll need to do.

Ingredients for cashew custard in blender. — Mix the cashew custard.

Pouring cashew custard into bowl. — Mix the cashew custard.

Make the custard. Blend the soaked cashews, vegan milk, flax, maple syrup, vanilla extract, spices, sea salt, and liquor in a blender until completely smooth and creamy.
Chill. Transfer the cashew custard to a shallow dish, cover, and refrigerate for 15 minutes, until it thickens slightly.

Slice of bread in bowl of custard. — Soak the bread in the custard.

Two slices of eggnog French toast cooking in cast iron skillet. — Soak the bread in the custard.

Prepare. Heat a large skillet or griddle over medium heat and add vegan butter or oil.
Cook. Dip a slice of bread in the custard and let the excess drip off. Set in the prepared skillet and cook both sides for 3 to 4 minutes, or until golden brown and crisp on the edges. Cook as many slices at a time as will fit without crowding, then repeat with the remaining bread and custard.

Tips for Success

Let the bread sit, but not soak, in the custard. I let the slices sit for 10 to 15 minutes per side so they can soak up some custard without getting mushy and falling apart.
Add more butter or oil as needed. If you have a nonstick skillet or griddle, you may not need any additional butter or oil, but I usually add more between each batch to keep them from sticking.
Keep it warm. You can transfer the cooked French toast to a sheet pan in a 200ºF oven to keep it warm while you cook the next batch so it’s all warm when everyone sits down at the table.

Topping Ideas

Maple syrup
An extra sprinkle of cinnamon
Vegan whipped cream, like my Cashew Whipped Cream or Coconut Whipped Cream.
Chopped nuts or Candied Pecans
Powdered sugar (here’s how to make Homemade Powdered Sugar)

How to Store and Reheat Leftovers

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.

More Vegan Breakfast Recipes

Enjoy friends! If you make this eggnog French toast, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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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 240kcal

Author Jessica Hylton

Ingredients

For the Custard:

⅓ cup soaked cashews 45g
1 ½ cups vegan milk almond, oat, or soy – 360mL
1 tablespoon flax meal 7g
3 tablespoons maple syrup 45mL
1 teaspoon vanilla extract 5mL
½ teaspoon ground cinnamon 1.5g
¼ teaspoon ground nutmeg 0.5g
¼ teaspoon sea salt 1.5g
1 tablespoon brandy bourbon, or whiskey – 15mL

For Cooking:

2 tablespoons vegan butter or oil 30g
6 thick slices vegan sandwich bread 300g

For Serving:

Maple syrup to drizzle
Extra cinnamon for sprinkling
Vegan whipped cream for topping

Instructions

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.

Notes

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.

Nutrition