Baked Vegan Eggnog French Toast with Cranberries
This Baked Vegan Eggnog French Toast with Cranberries bakes up soft and custardy with gently crisped edges, warm spices, and bursts of tart cranberry throughout. Finished in one pan and oven-baked until golden, it’s a simple yet special breakfast or brunch that puts seasonal eggnog to delicious use without skewing too sweet.
Equipment
- 8x8 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.
Notes
Drying the bread matters
Letting the sourdough sit out overnight helps it absorb the custard without turning soggy. If your bread feels very fresh or soft, give it extra time to dry before using.
Bread choice
This recipe was tested using sourdough only. Other vegan breads may work, but results can vary depending on softness and structure. If trying a different bread, choose something sturdy and not overly soft.
Eggnog sweetness
Vegan eggnogs vary in sweetness by brand. If yours is very sweet, you can slightly reduce the maple syrup.
Cranberry swap
Cranberries add tartness and balance, but they can be omitted or swapped for chopped apples or pears if you prefer a sweeter bake.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to help maintain texture.
Freezing
This bake can be frozen after baking and cooling completely. Wrap tightly or store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator, then reheat in the oven until warmed through. The texture may be slightly softer after freezing.
Nutrition
Serving: 1 serving without optional crumbleCalories: 355kcalCarbohydrates: 56gProtein: 8gFat: 10gSaturated Fat: 3.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 420mgPotassium: 300mgFiber: 3gSugar: 14gVitamin A: 450IUVitamin C: 6mgCalcium: 170mgIron: 2.6mg
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