Vegan Eggnog French Toast

Vegan Eggnog French Toast |

French toast isn’t something I make often for a couple of reasons. It seems complicated – more so than pancakes or waffles, though I can’t figure out my logic here – and too heavy for just an ordinary breakfast.


This vegan eggnog french toast debunks those beliefs, especially if you have some extra vegan eggnog smoothie on hand. Simply dredge some gluten free bread in healthy eggnog, lightly brown on both sides in a skillet and – done: vegan eggnog french toast.


I made my vegan eggnog french toast using the master bread recipe from Gluten-Free Artisan Bread in 5 Minutes a Day (if you’re gluten free, get this book!), substituting the four egg whites with two flax eggs. To make the loaf, I used the gluten free flour blend demonstrated on the Gluten Free Girl blog. Any gluten free bread should work, but I’d suggest a heartier bread rather than something pre-sliced.


For this recipe, I used some extra vegan eggnog smoothie (which I made with Vega’s new protein powder), but other eggnog recipes should also work.


Vegan Eggnog French Toast |

WHY IT’S HEALTHY// Unlike traditional french toast, this eggnog french toast is gluten free, vegan and refined sugar free, with lots of flavor. To see the health benefits of the vegan eggnog smoothie, see this post. Full of fiber, healthy fat and even protein (if you use the protein powder version of the eggnog), this french toast is healthy enough for any day of the week. //


Vegan Eggnog French Toast | ourfourforks.comVegan Eggnog French Toast | ourfourforks.comVegan Eggnog French Toast |

Vegan Eggnog French Toast
Prep time
Cook time
Total time
Gluten free and vegan eggnog french toast. Healthy while still tasting decadent from the rich, warming flavors of nutmeg and cinnamon.
Recipe type: Breakfast
Serves: 2-3 servings
  • 1 cup vegan eggnog smoothie (bourbon and protein powder optional)
  • ¼ cup non-dairy milk (optional, depending on the thickness of your eggnog)
  • 1 tablespoon ground chia seeds
  • 4-5 slices of gluten free bread
  • 1-2 tablespoons coconut oil for frying
  1. Mix the eggnog, non-dairy milk (if needed, see notes) and ground chia seeds in a large, shallow bowl. Place in the fridge to thicken for about 5 minutes.
  2. Preheat a non-stick or cast iron skillet to medium-low heat and grease with 1 tablespoon of coconut oil.
  3. Dip each slice of bread in the batter for about 20 seconds on each side (for drier bread, leave in a bit longer - if you're using pre-sliced sandwich bread, 20 seconds should be sufficient).
  4. Place on skillet and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well - 3-4 minutes. Repeat, adding more coconut oil if bread begins to stick.
  5. Top with any toppings you'd like. I used coconut whipped cream, pecans and maple syrup.
If your eggnog is really thick, add some non-dairy milk to make a bit thinner. The bread should be able to soak up some of the eggnog and the liquid should drip off the bread when removed from the soaking dish.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: