Description
In the mood for a breakfast treat? This eggnog french toast bake is vegan, moreish, and simply delicious.
Ingredients
Units
Custard
- 1 litre oat milk
- 4 tbsp vegan-friendly custard powder (most custard powders are vegan friendly)
- 1/4 cup rum
- 1/4 tsp mixed spice/pumpkin spice or cinnamon
- 2 Tbsp brown sugar
Bake
- 1 700g loaf soft white bread
- 1 tin Nature’s Charm vegan caramel
Streusel Topping
- 1/2 cup cake flour
- 1/3 cup rolled oats
- 2 Tbsp brown sugar
- 60ml soft margarine/vegan butter
Instructions
- Add the custard powder and a splash of the milk to a small saucepan. Whisk together the two together, then add the remaining milk. Whisk again until there are no lumps. Next, add the spices and rum to the custard base and mix to combine.
- Cook custard for 2 minutes on high heat, until just thickening. It should be the texture of pouring cream. Add in your sugar and whisk. You can add more sugar to taste if you like, but the caramel will also sweeten the dish.
- Next spread your vegan coconut caramel thinly over two slices of bread. Sandwich the two slices together. Cut the sandwich into bite-sized chunks. Repeat with the remaining bread.
- Add the caramel bread bits to an oven-safe casserole dish. Pour the custard over the caramel bread bits, and allow it to soak in for 5 minutes while you heat the oven to 180C and make the streusel topping.
- To make the streusel. Mix all the streusel ingredients together in a bowl with your fingertips, until it forms sandy crumbles. Scatter the streusel over the custard soaked bread.
- Bake the french toast at 180C for 30 minutes
- Drizzle over the remaining caramel. Serve immediately
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 713.38kcal
- Sugar: 53.2g
- Sodium: 654.79mg
- Fat: 15.85g
- Saturated Fat: 5.29g
- Unsaturated Fat: 9.67g
- Trans Fat: 1.65g
- Carbohydrates: 119.44g
- Fiber: 10.95g
- Protein: 18.36g
- Cholesterol: 33.85mg
