This vegan Christmas breakfast is custardy, comforting, and festive. It's layers of crusty milk-soaked bread dotted with tart cranberries and baked in the oven until golden. Serve it with a drizzle of homemade cranberry syrup for an elegant make-ahead breakfast that's perfect for special occasions like Christmas morning.
Ingredients
1loafFrench bread, cut into large cubes
2 ½cupsvegan milk of choice, almond milk works great!
3tablespoonsground flax
1tablespoonnutritional yeast
1teaspooncinnamon
A pinch of sea salt
1 ½cupsfresh or frozen cranberries
Cranberry Maple Syrup
½cupmaple syrup
½cupfresh or frozen cranberries
Instructions
Grease a casserole dish with a little coconut oil. Place the bread cubes in a large bowl.
1 loaf French bread
Whisk the milk, 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.
2 ½ cups vegan milk of choice, 3 tablespoons ground flax, 1 tablespoon nutritional yeast, 1 teaspoon cinnamon, 1 ½ cups fresh or frozen cranberries
Preheat your oven to 350 Fahrenheit. Bake the French toast, uncovered, in the 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 until smooth. Note: if you do not have a high-powered blender, strain the syrup through a fine-mesh sieve to remove any solid pieces.
½ cup maple syrup, ½ cup fresh or frozen cranberries
Serve the French toast with the cranberry syrup on the side for everyone to pour themselves.