A baked French toast soaked in creamy vegan eggnog, gently spiced, and finished with tart cranberries for an easy, seasonal breakfast.
Baked Vegan Eggnog French Toast with Cranberries: A Holiday-Ready Breakfast Bake
During this season, I love finding ways to use eggnog in baking—it adds so much richness and built-in flavor, which is exactly how Baked Vegan Eggnog French Toast with Cranberries came to be. This one definitely took a few rounds to get right; it kept landing either too dry or too wet, and dialing in that balance between a custardy center and a lightly crisp top took some real tweaking. The cranberries are a must for me—they bring that pop of tartness and color that keeps the bake from feeling too heavy. I didn’t do my final version with the crumble topping, but it’s a great option if you want something sweeter, or you can skip the cranberries altogether and lean fully into that direction instead.
Why You’ll Love This Recipe
- Seasonal breakfast energy. Eggnog brings built-in spice and richness without extra effort.
- One-pan ease. Everything bakes together—no standing over the stove flipping slices.
- Custardy center, crisp edges. Soft on the inside with just enough texture on top.
- Flexible topping options. Go tart with cranberries or sweeter with the optional crumble.
- Perfect for slower mornings. Ideal for weekends, hosting, or when you want something special but unfussy.
Ingredient Highlight: Vegan Eggnog
Vegan eggnog does a lot of the heavy lifting in this recipe. It replaces the need for eggs and dairy while adding creaminess, sweetness, and warm spice all in one ingredient. Oat-based eggnog tends to give the richest, most custardy texture, while almond-based versions are slightly lighter but still work beautifully. Since sweetness can vary by brand, the maple syrup stays minimal so the bake doesn’t tip too sweet.
Madly Delicious Must-Know Tips and Questions
Use sturdy bread.
Sourdough works best here because it holds its shape and absorbs the custard without falling apart.
Press, rest, press again.
Don’t skip the mid-soak press—it makes a big difference in getting that custardy center without dry pockets.
Cranberries go on last.
Adding them after the soak keeps them from sinking and lets them roast slightly on top.
Can I make this sweeter?
Yes. Add the optional crumble topping or serve with maple syrup after baking.
Can I skip the cranberries?
Absolutely. Leave them out entirely or swap in chopped apples or pears if you want something softer and sweeter.
Can this be prepped ahead?
I haven’t tested this one fully ahead of time, and the bread may absorb too much liquid and turn soggy. That said, you can prep it earlier in the day and bake it later—just know the texture may be slightly softer.
Let’s Dish About French Toast: Did You Know?
French toast actually dates back to ancient times and was originally created as a way to use up stale bread rather than waste it. Versions of the dish appeared as early as the Roman Empire, where bread was soaked in milk and eggs before being fried. Despite the name, “French toast” wasn’t always called that—many cultures have their own take, from pain perdu in France (which literally means “lost bread”) to similar soaked-bread dishes across Europe. Over time, it evolved from a practical, thrifty meal into the breakfast classic we know today, with endless variations depending on region, ingredients, and tradition.
Have leftover eggnog you’re not sure what to do with? Then try my Baked Vegan Eggnog French Toast with Cranberries!
Warm, custardy, and just the right balance of sweet and tart—this one’s perfect for sharing. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Holiday Recipes
Winter Greens Salad with Pear, Pecans & Pomegranate
Holiday Sugar Cookie Blossoms (3-Ingredients)
Baked Vegan Eggnog French Toast with Cranberries
Equipment
- 8×8 pan
- Medium bowl to mix the custard in
Ingredients
- 14-ounces sourdough bread, cut into 1½–2-inch cubes and dried out (leave uncovered overnight)*
- 1¾ cups vegan eggnog (oat or almond-based both work well)
- 1½ tbsp cornstarch
- 2 tbsp pure maple syrup
- 1½ tsp vanilla extract
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup cranberries (fresh or frozen)
- 2 tbsp plant-based butter, cut into cubes (for topping if not using sweet topping)
Optional Sweet Topping
- ¼ cup brown sugar
- 2 tbsp all-purpose flour
- 2 tbsp cold plant-based butter, cut into small pieces
Instructions
- Make the custard: Measure out 1¾ cups vegan eggnog and set aside. In a medium bowl, add 1½ tbsp cornstarch. Whisk in a small splash of the eggnog, about 2–3 tbsp, until smooth and fully dissolved, forming a slurry. Add the remaining eggnog along with 2 tbsp maple syrup, 1½ tsp vanilla extract, ¾ tsp ground cinnamon, ¼ tsp nutmeg, and ¼ tsp salt. Whisk until fully combined.
- Prepare the pan: Lightly grease an 8×8-inch baking dish with plant-based butter or oil.
- Assemble: Add the dried sourdough bread to the prepared pan and spread into an even layer. Pour the custard evenly over the bread. Gently press the bread down so all pieces begin to absorb the liquid.
- Soak: Let the mixture sit at room temperature for 20 minutes. About halfway through, gently press the bread down again to ensure all pieces have contact with the custard. After soaking, sprinkle ¾ cup cranberries evenly over the top.
- Preheat oven: Preheat the oven to 350°F (175°C).
- Add topping or butter: If using sweet topping, mix ¼ cup brown sugar and 2 tbsp all-purpose flour in a small bowl. Cut in 2 tbsp cold plant-based butter until crumbly, then sprinkle evenly over the top.If not using the topping, dot the top of the French toast with 2 tbsp cold plant-based butter, cubed.
- Bake: Cover the dish loosely with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and continue baking for another 20–25 minutes, until the top is lightly golden and the center is set.
- Serve: Let cool slightly before serving with maple syrup.