Vegan Eggnog French Toast with Eggnog Creme Anglaise

Vegan Eggnog French Toast with Eggnog Creme Anglaise

I don’t know what else to say about this dish, other than it’s insane. You’ve got eggnog soaked French toast that’s then drenched in a creamy eggnog “custard” sauce. What more could you possibly want in life?

eggnog french toast

French Toast Eggnog 2

Let me just tell you, I agonized over the French toast part of this dish way too much. I tried chickpea flour, flax egg, and even store bought egg substitutes. I eventually decided that this ultra-simple method using cornstarch and chia seed was my favorite.

This may not taste 100% like a traditional French toast, but I honestly don’t think anyone would care. It’s soft and fluffy, it’s toasty, it’s eggnoggy (that’s totally a real word). That’s more than good enough for me.

Vegan Eggnog French Toast with Eggnog Creme Anglaise - The Bitchy Baker

I do feel it’s important to note when preparing this dish that it’s best to use a good quality bread, preferably day-old bread. Since the bread will be drier if it’s day-old, it will soak up the liquid more efficiently and give an overall better texture.

Also, before anyone says it… I know the sauce technically isn’t creme anglaise since it doesn’t contain real dairy or egg; but, the texture is really similar, so spare me the lecture. I shall call it what I want. Alright? Alright.

Now, onto the recipe. Tag me on Instagram if you decide to try these out! @Bitchy_Baker or use the hashtag #BitchyBaker.

Take care <3


Vegan Eggnog French Toast with

Eggnog Creme Anglaise

Yield: 8 thick slices
Time: 45 Minutes give or take

Creme Anglaise Ingredients:
1 1/2 cups vegan eggnog
1 tablespoon of maple syrup (or more depending on desired level of sweetness, and the sweetness of your brand of eggnog)
2 tablespoons corn starch
1/2 teaspoon freshly ground nutmeg (or more to taste)
1/8 teaspoon turmeric (optional, for color)
1 teaspoon vanilla extract
1 teaspoon nutritional yeast

French Toast Ingredients:
1 tablespoon chia seeds
2 1/2 tablespoons water
1 1/4 cup vegan eggnog
1-2 tablespoons maple syrup (adjust depending on how sweet your nog is, and personal preference)
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
Pinch of salt
1 teaspoon nutritional yeast
8 thick slices of good quality crusty day-old bread


  1. Prepare the Creme Anglaise: Whisk all creme anglaise ingredients together in a small sauce pan. Heat over medium heat until the sauce begins to bubble. Reduce heat to medium-low and cook for around 5 minutes, or until thickened. Remove from heat, taste and adjust sweetness with more maple syrup if desired. Transfer sauce to a small dish for serving. Cover with plastic wrap or parchment paper; make sure the plastic is touching the surface of the sauce to prevent a skin from forming.

  2. Prepare the Chia “Egg”: Mix together the chia seeds and water. Set aside for at least 10 minutes, or until thickened into a gloopy consistency.

  3. Make the French Toast Soaking Liquid: In a blender, combine the chia “egg”, vegan eggnog, maple syrup, cornstarch, vanilla extract nutmeg, salt and nutritional yeast. Blend on high until the mixture is fairly smooth. Transfer the liquid to a shallow dish that is large enough to dip the slices of bread into.

  4. Make the French Toast: Heat a nonstick skillet over medium heat. Grease well with vegan butter or nonstick spray. Dip the slices of bread into the soaking liquid, allowing to soak for about 30 seconds on each side. Transfer the soaked slice of bread to the heated skillet. Allow to cook for about 2-3 minutes on the first side. The toast should become slightly browned and crispy before flipping. Once the toast is ready you can flip the slice and allow it to cook for about 1-2 minutes on the second side, or until lightly browned. Remove the toast from the pan and repeat the process with the remaining bread slices and soaking liquid.

  5. Serve: Immediately serve the slices of French toast with the eggnog creme anglaise and warm maple syrup. Enjoy!

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