Vegan Gingerbread French Toast
These Vegan Gingerbread French Toast Sticks are coated in gingerbread spice and served with a creamy yogurt dip. The perfect Christmas breakfast or holiday brunch!
Equipment
Ingredients
- 1 cup soy milk
- 2 tablespoons cornstarch
- 1 tablespoon ground flaxseeds
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 6-8 slices stale bread, sourdough, brioche, or ciabatta
- 1-2 tablespoons vegan butter, for frying
- ⅓ cup coconut sugar, optional; for serving
- 1 ½ teaspoons cinnamon, optional; for serving
- ½ cup non-dairy yogurt, optional; for serving
Instructions
- Make the batter: In a shallow bowl, whisk together the soy milk, cornstarch, ground flaxseed, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and allspice until smooth. Let it thicken for 5 minutes.
- Dip the bread: Quickly dip each slice of bread into the batter, coating all sides. Don’t soak them, just do a quick dunk so it absorbs the flavor without getting soggy.
- Cook until golden: Heat some vegan butter in a nonstick pan over medium heat. Cook the bread for 2–3 minutes per side, or until crisp and golden.
- Slice into sticks (optional): If you want French toast sticks, cut each slice into 3–4 pieces once cooked.
- Roll in cinnamon sugar (optional): In a shallow bowl or plate, mix together the cinnamon and sugar (optional: add some more gingerbread spices to this mixture for an extra festive kick!). While the toast is still warm, coat each piece in the cinnamon-sugar mixture so it sticks.
- Serve warm: Enjoy as-is, drizzle with maple syrup, or dunk in vegan yogurt. Enjoy!
Notes
- Use day-old bread: Slightly stale bread creates that perfect crisp exterior without turning mushy.
- Fresh bread hack: Only have fresh bread? Pop the slices in the toaster for a minute or two to dry them out. Problem solved!
- Only do a quick dip: Be careful not to soak the bread, just give it a fast dunk in the batter so it doesn't become soggy.
- Watch the heat: If your pan is too hot, it might burn, so I recommend using medium heat in order to get those perfectly golden slices.
- Spice it up: If you're looking for even more gingerbread flavor, add a generous pinch of cinnamon, ginger, nutmeg, cloves, and allspice to the cinnamon-sugar mixture before coating the toast.
Calories: 213kcal, Carbohydrates: 31g, Protein: 7g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 254mg, Potassium: 184mg, Fiber: 3g, Sugar: 7g, Vitamin A: 237IU, Vitamin C: 4mg, Calcium: 157mg, Iron: 2mg
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