Make this vegan eggnog French toast bake for your Christmas morning breakfast. The seasonal eggnog flavors are perfectly festive, delicious, and pair well with the crunchy brown sugar streusel.  

I originally shared this recipe back in 2018, but I decided to whip it up again to kick off the Christmas season. It’s still just as good as last year and I’m sure it won’t be the last time I make it for the holidays. Maybe this is the start of a Christmas tradition for the Long family. You won’t find me complaining!

Christmas looks massively different for us this year than it did last year. This time in 2018, I was in my third trimester with no idea of the wild ride of parenthood that was to come. While the entire year has been full of joy like I’ve never known, there’s something extra magical about the first Christmas as parents and seeing the holiday through Troian’s eyes. 

It sounds sappy, but I got happy tears when I saw her looking at the lit Christmas tree in wonder for the first time. I’m sure I’ll cry again on our first Christmas morning as a family of three. 

Before the tears are shed though, we must have breakfast! 

Troian won’t be sharing the vegan eggnog French toast this year. She’ll stick to her breast milk and maybe some festive and light baby-friendly pancakes, but I have no doubt that she’ll be taking part in this Long tradition in no time. 

This vegan eggnog French toast bake with brown sugar streusel is:

  • Full of sweet flavors
  • Comforting
  • Delicious
  • The perfect blend of melt-in-your-mouth and crunchy
  • Festive

Make this tasty dish for your Christmas breakfast, brunch, or even dessert. 

Eggnog French Toast with Brown Sugar Streusel


French Toast Base

  • 1/3 cup soy milk
  • 1/4 cup olive oil
  • 1 cup vegan vanilla yogurt I chose to use Silk brand
  • 2 cups vegan eggnog Silk is my favorite brand for vegan eggnog
  • 1 loaf French or other thick bread, cubed mine yielded about four cups packed

Brown Sugar Streusel

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup vegan butter melted


  • Preheat oven to 400°F
  • Depending on your preference, spray a glass baking pan with nonstick spray. We used an 8'x8' pan for a very moist French toast (my personal preference) and a 9'x13' pan for crispier French toast (Alex's preference).
  • Combine soy milk and olive oil to make a heavy cream
  • In a medium bowl, whisk together the heavy cream mixture, vanilla yogurt, and eggnog
  • Add the bread to your prepared pan and pour over the cream, yogurt, and eggnog mixture. Stir well so that all of the bread is covered by the mixture and none is left dry. 
  • In a separate bowl, stir together the remaining ingredients to make your streusel. Sprinkle this topping over the bread mixture.
  • Bake at 400°F for 45 minutes. 

As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me (@holefoodbakery) and/or use the hashtag #holefoodbakery so I don’t miss it. 


Alison · December 5, 2020 at 6:40 pm

This looks Ahhhmazing! ? I was wondering if you think this would be great even without the streusel topping? Or perhaps even just half the amount? Just to make it a smidge lighter… Just to make it a smidge lighter. Any Ideas on how Else I may be able to lighten up that topping? Thanks so much!!

    heybrittney · December 5, 2020 at 7:25 pm

    Hi, Alison! Excellent question! I haven’t had this in a little while because it’s definitely a seasonal recipe, but I do remember the streusel portion being my very favorite part. 🙂 You could halve the amount or, if you think you want to skip the streusel completely, you could skip that step and opt to just add some extra vanilla yogurt on top after the baking is complete.

    I’d love to hear how it turns out for you!

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