This delicious custardy Baked Vegan French Toast is dotted with cranberries and drizzled with cranberry maple syrup. It’s an easy to make breakfast recipe that can be assembled a day in advance and popped in the oven before you’re ready to eat. It’s perfect for Christmas morning!
Are you guys as excited about Christmas morning as I am? It’s my absolute favorite day of the year, and I swear it’s not only because of our boozy morning coffee tradition. Fireball + Bailey’s + coffee ← yes, that’s a real thing when you’re hanging out with my family on Christmas morning. We’re all class!
Every Christmas morning, we gather around the tree, weird but delicious coffee in hand, and sit in a circle on the floor with our overflowing stockings in front of us. We take turns opening one present at a time. We ooh and aww and pass the present around before moving onto the next person. There are 7 of us (8 this year with our new little pumpkin!) who cozy up on my sister’s living room floor, in our pj’s with hair unbrushed and laugh and talk for hours. It’s a process.
By the time we get through our stockings, we’re on our second or third boozy coffee and ready to move onto mimosas and brunch. Yes, mimosas. It’s Christmas morning and it must be celebrated!
This year we’re celebrating with mimosas and my new favorite French toast recipe that just happens to be vegan and it’s totally awesome.
What I love about this vegan french toast:
♡ Underneath that top layer of deliciously crispy edges, it’s all ooey, gooey and custardy.
♡ It has this slightly egg-y taste from a little nutritional yeast. It’s the one thing that is super hard to replicate, but this totally has it. I learned the trick from Love and Lemons when I’ve made their Vegan French Toast and now it’s a staple in any egg-free French toast recipe I make.
♡ See those pretty little cranberries dotted amongst the bread? They add the perfect tartness to offset the sweet syrup you know you’re going to pour all over this.
♡ This breakfast beauty can be made the day before. Assemble it, cover it, and forget it until morning. There are few things better than realizing that all you have to do to make breakfast is turn on the oven. Win!
To make this easy peasy French toast, I’ve used my all-time favorite non-dairy milk … Veggemo. Have you heard of it? I’ve raved about it a few times here on TEM so bear with me if this isn’t the first time you’ve seen me jump up and down singing Veggemo praises. I have a habit of getting excited when I like things. 🙂
Veggemo is the first dairy-free milk that is made from vegetables. So awesome, right? I have a bit of a thing for veggies, and knowing that I get to drink them in milk form is seriously the best.
In this recipe, I’ve used Veggemo Vanilla. It has a light vanilla taste that is so delicious in breakfast recipes. I also put it in my pancakes (these Walnut Banana Protein Pancakes) that we eat almost every weekend.
You can Veggemo at many stores across Canada. Right now, it’s not sold in the United States, but they do have plans to expand. You’ll be the first to know once they do!
Fellow Canadians can find out where to buy Veggemo by searching their store locator here.
When you get to the store, keep your eyes peeled for these boxes:
If you make this Baked Vegan French Toast with Cranberry Syrup make sure you snap a pic and tag#theendlessmeal and #Veggemo on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 1 loaf French bread, cut into large cubes
- 2½ cups Veggemo Vanilla
- 3 tablespoons ground flax
- 1 tablespoon nutritional yeast
- 1 teaspoon cinnamon
- A pinch of sea salt
- 1½ cups fresh or frozen cranberries
- ½ cup maple syrup
- ½ cup fresh or frozen cranberries
- Grease a casserole dish with a little coconut oil. Place the bread cubes in a large bowl.
- Whisk the Veggemo Vanilla, ground flax, nutritional yeast, cinnamon, and a pinch of sea salt in a medium sized bowl. Pour over the bread cubes and toss gently to coat. Transfer the bread cubes to the casserole dish. Scatter the cranberries over top and press the bread down gently. You can either bake the French toast right away, or cover it and leave it in your fridge overnight.
- Preheat your oven to 350. Bake the French toast, uncovered, in the preheated oven for 45 minutes. Let it stand for 5 minutes before you cut into it.
- While the French toast is baking, make the cranberry syrup. Bring the syrup and cranberries to a boil in a small pot over medium-high heat. Let it continue to boil until the cranberries start to pop, about 3 minutes. Transfer to a blender and blend unti smooth. Note: if you do not have a high-powered blender, strain the syrup through a fine mesh seive to remove any solid pieces.
- Serve the French toast with the cranberry syrup on the side for everyone to pour themselves.