With Christmas Morning right around the corner, I had to share a recipe for this incredible Gingerbread French Toast! Adapted by my friend Kristin, this recipe is the epitome of a Christmas miracle because it’s easy to make and incredibly delicious, but unlike traditional French Toast, this version is healthy, low-fat, and VEGAN!
Warm and spicy with classic Christmas spices like cinnamon, ginger, and cloves, this twist on my favorite Christmas cookie is the perfect treat to make for your loved ones on Christmas Morning.
1 Large loaf of bread, slicked 3/4″ thick (rustic styles work best for this)
1/2 cup almond milk (oat, rice, soy, or any other plant-based milk will work. We actually used a soy egg nog as our base and it was amazing!)
1/4 cup maple syrup
1/4 cup molasses (not blackstrap is ideal, as it can be a bit bitter)
1 tsp cinnamon
1 tsp ginger, ground
1/4 tsp nutmeg, ground
1/4 tsp cloves, ground
Pinch of salt (optional)
1 cup plant milk
1/4 cup chickpea flour
Powdered sugar, walnuts, & dried cranberries for dusting (optional)
- Line an pan with parchment paper.
- Add fanned sliced bread slightly overlapping; set pan aside.
- In a separate bowl, combine all of the ingredients listed under Gingerbread Marinade and whisk to combine.
- Pour mixture over the bread, gently separating the slices to ensure the mixture gets between each slice. Bread should be evenly saturated with the Gingerbread Marinade.
- Cover pan with parchment paper then foil and refrigerate for at least 4 hours, but overnight (or up to 24 hours) is better.
- The next morning, carefully spoon any pooled liquid at the bottom of the pan over the top of the bread, redistributing it and re-drenching any white patches or dry looking places.
- Heat non-stick griddle on low-medium heat.
- Whisk ingredients listed under French Toast Batter in a shallow bowl. Quickly dip a bread slice into wet batter and cook for about 3 mins on each side.
You can keep slices of French Toast in a 250 degree oven to keep them warm while you finish cooking the remaining pieces.
Decorate with Christmasy toppings like powdered sugar, dried cranberries, walnuts, and warm maple syrup and enjoy!
Kristin and I filmed this recipe for the #12DaysofVeganxmas on her YouTube channel! This was the seventh episode in the twelve day series, so make sure you check out all twelve days because she and her husband Alex have some INSANELY GOOD vegan holiday recipe videos that will make eating healthy and enjoying the holidays a cinch this year.
For more healthy, vegan holiday treats, check out my Christmasy Ginger Snaps. They’re my new favorite Christmas cookie!
We hope you enjoy this recipe!