If you’re looking for the perfect holiday breakfast recipe, look no further than this Gingerbread Vegan French Toast! Comes together in less than 30-minutes and uses pantry staples that you probably already have on hand!
It’s the beginning of December, which means the holiday season is in full swing. Personally, I celebrate Christmas, so I’m starting to think about my Christmas menu. This year I really wanted to develop a breakfast recipe that would be quick, easy, and delicious for Christmas morning (or any other morning of the year!), which is how this Gingerbread Vegan French Toast came to be! This the first time I’ve made vegan french toast, and I was pleasantly surprised. I thought it would be challenging to get the right texture or flavor profile, but this turned out so delicious!
This recipe is also super easy. As in, it’s really just about dunking bread in a plant-based milk mixture then pan-frying on both sides. Top the Vegan French Toast with whatever you like, and that’s it!
Why you’ll love this Gingerbread Vegan French Toast:
- It’s insanely easy. This Gingerbread Vegan French Toast comes together in less than 25-minutes start to finish, meaning it’s an amazing weekend brunch recipe to make, and you can even have it throughout the week!
- It’s absolutely delicious. The spices used are usually found in gingerbread, giving it a delicious, holiday flavor.
- It’s so festive! You can enjoy this throughout the holiday season.
- It’s wholesome and nutritious. We use whole wheat bread, plant-based milk and chia seeds as the main ingredient in this recipe, meaning it’s nutritious and will keep you feeling energized!
Blackstrap Molasses: One of the ingredients in this Gingerbread Vegan French Toast is blackstrap molasses. You might be familiar with molasses in many gingerbread recipes, and if that’s what you have on hand, then go ahead and use that. I’ve opted for organic blackstrap molasses in this recipe since it’s packed with calcium and iron. Some people even take a spoonful of organic blackstrap molasses as a supplement to boost their iron and calcium intake!
Whole wheat bread: Using whole wheat over white bread in this recipe means it’s going to be higher in fiber, which will keep you feeling fuller for longer, but if white bread is what you’re craving or what you have on hand, go ahead and use that!
Chia seeds: Chia seeds act as the egg replacer in this recipe. Chia seeds form a gel in the plant-based milk, which helps to coat the bread and allow the other ingredients to stick to it. Chia seeds are packed with calcium, fiber, and plant-based protein, but if you don’t have chia seeds on hand feel free to replace them with ground flax seeds, which are also super nutritious!
Plant-based milk: we’ve swapped regular milk for plant-based milk in this recipe. As always, I recommend using fortified plant-based milk to get a good dose of calcium. I’ve used fortified oat milk in this recipe, but feel free to use whatever you have on hand.
Spices: We use a mixture of cinnamon, ginger, cloves, nutmeg and cardamom in this recipe. Feel free to adjust the spices based on your own taste preferences!
How to make this Vegan Gingerbread French Toast:
- In a medium bowl, whisk together all ingredients besides the bread and coconut oil. Let sit for 5 minutes, until the chia seeds start to gel.
- Dunk bread into liquid mixture and let sit for 30-60 seconds to absorb liquid.
- Melt coconut oil in a large pan over medium heat. Place bread on the pan and let cook on one side until golden brown (about 3-4 minutes), flip bread, and repeat on other side.
- Serve with a drizzle of map syrup, a sprinkle of powdered sugar or a dollop of coconut whipped cream (or all three!) and enjoy!
- I definitely recommend enjoying this recipe fresh. While it can be stored in the fridge for 2-3 days, it has a much better texture when enjoyed fresh.
- If you don’t love tons of spices in your food, feel free to half the amount of spices in this recipe, or omit them all together! It would still taste delicious with some simple cinnamon.
- I topped this Gingerbread Vegan French Toast with maple syrup, but it would also be delicious with coconut whipped cream.
- If you don’t have chia seeds on hand, feel free to replace with ground flax seeds.
- If you don’t have organic blackstrap molasses, feel free to use regular baking molasses.
- I’ve opted to use sprouted whole grain bread for this recipe, but sourdough would also be absolutely delicious.
Also, I have a huge announcement! I’ve created a January 2021 challenge called Nourish to Thrive! If you’re looking for support in transitioning to a vegan, vegetarian or plant-based diet, if you’ve been vegan or vegetarian for years but are looking for some help in making sure you feel your best, or if you’re just wanting to incorporate more plant-based foods into your everyday eating pattern, this challenge is for you!
It’s no secret that at the beginning of the new year we’re inundated with diet messages, so I’ve created this Nourish to Thrive challenge to combat that. This challenge is all about what you can add to your diet, instead of take away, to feel your absolute best- we’re talking having more energy, making sure you’re getting the nutrients you need on a (fully or partially) plant-based diet, feeling confident in the food choices you’re making and so much more.
The challenge officially starts January 4th, and is a four-week challenge with weekly emails, a 30+ page PDF that outlines all the information and challenges, a private Facebook group where you can ask me or the other group members questions, and a 5-day meal guide to help you get started. We cover topics like my Daily 5 foods I recommend having, how to feel satisfied with your meals on a plant-based diet, an intro to intuitive eating and so many more tips and tricks!
And no, you don’t need to be vegan or even plan to be vegan to join this challenge! It’s inclusive to everyone, even if you’re just wanting to incorporate more vegan options into your everyday eating pattern.
The best part?! The whole challenge is only $10! Seriously, you can be a part of the whole challenge for the price of one Starbucks holiday drink- So it’s kind of a no-brainer. Why would I make this challenge so affordable when it offers so much value? Because I know this year has been rough for a lot of us. I know that people want the information for following a total or partial plant-based diet but just might not have the budget to work with me. While this challenge doesn’t replace one-on-one nutrition counseling or my more in-depth course Thriving on Plant-Based Fundamentals, it’s incredible value for money and I know it’s going to be so valuable for you on your plant-based journey, whether you’re just dipping your toes in or full-on vegan. I’ve poured three straight weeks of work into this challenge, and I cannot wait to share it with you!
You’ll be sent an email confirming your enrollment, and I’ll send you an email on January 4th with the full challenge details and PDF to get you started! Seriously, this is the best way to kick off 2021- And I think we all need something like this, right? PS- You have to be subscribed to my email list to participate in this challenge. If you’ve unsubscribed in the past (no hard feelings!), you’ll need to resubscribe. This is the only way I can get the challenge to you!
Okay, now let’s get into the Gingerbread Vegan French Toast recipe!
Gingerbread Vegan French Toast
This Gingerbread Vegan French Toast is the perfect warming, nourishing, quick and easy breakfast or brunch option that uses ingredients that you probably already have in your kitchen!
- 2 cups plant-based milk
- 6 slices bread
- 2 tbsp chia seeds
- 2 tbsp molasses
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp coconut oil
In a medium bowl, whisk together all ingredients besides the bread and coconut oil. Let sit for 5 minutes, until the chia seeds start to gel.
Dunk bread into liquid mixture and let sit for 30-60 seconds to absorb liquid. Repeat with all pieces of bread. Melt coconut oil in a large pan over medium heat.
Place bread on the pan and let cook on one side until golden brown (about 3-4 minutes), flip bread and repeat on other side.
Serve with a drizzle of map syrup, a sprinkle of powdered sugar or a dollop of coconut whipped cream (or all three!) and enjoy!
Enroll in the Thriving in Veganuary 2021 Challenge now!
To learn how to thrive on a plant-based diet, check out my online program! The waitlist is now open for January 2021 enrollment for Thriving on Plant-Based Fundamentals!
Looking for more plant-based recipes? Get my favorite soup recipes exclusively in my e-cookbook, Everyday Vegan Soup!
Need some guidance on your journey with a vegan, vegetarian, or plant-based diet? We can work together virtually! Book your FREE 15-minute consultation to see if we’d be a good fit!
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