Need a fun Christmas breakfast idea? Try this dairy free eggnog French toast! Filled with all the festive flavors of the season, this is an easy and quick recipe that the whole family will love. Great for Christmas morning or anytime this holiday season.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with helpful ingredient notes:
- Bread – Any standard white bread will do; just be sure to double check that it is dairy-free as occasionally they can contain milk. Slightly stale bread works better for this recipe than fresh bread, so I recommend purchasing a loaf at least a few days prior to the day you plan to make this recipe. That said, it’ll still work with a fresh loaf (I’ve done it many times when I’ve forgotten to buy ahead).
- Dairy-free eggnog – Either homemade dairy free eggnog or store-bought eggnog will work. My favorite store-bought option these days is Planet Oat’s Oat Nog – it’s incredibly creamy and has the right amount of spice.
- Dairy-free butter – I use this for cooking and topping the French toast, and typically use Country Crock plant butter sticks or Earth Balance soy free sticks. However, if you don’t have dairy-free butter on hand, you can also cook in a little coconut oil.
- Flour – This helps create a thicker batter that sticks to the bread.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by adding the eggs, dairy-free eggnog, flour, cinnamon, and vanilla to a blender for about 10-20 seconds to combine well. This is best made in the blender to incorporate the flour, which creates a thicker batter that sticks to the bread. If you try to add all the ingredients to a bowl and whisk by hand, it can clump up. If you do not have a blender and need to whisk by hand, add the eggs and flour together first and whisk, then add the remainder of the ingredients – this should help you get the smoothest batter possible.
Pour that into a mixing bowl.
Add some dairy-free butter to a large skillet over medium-low heat. Swirl the butter around the pan to coat it.
Dip the bread into the mixing bowl with the egg mixture, coating both sides. Place the slice in the hot skillet. Repeat for as many slices will comfortably fit in the pan.
Cook for about 2 minutes per side, until the bread is no longer wet and turning a nice golden brown color.
Repeat with all the bread until you’ve cooked all your French toast.
Enjoy warm topped with your favorite toppings! I’m partial to additional dairy-free butter and pure maple syrup, but you can also use toppings like a sprinkle of powdered sugar, fresh berries, or peanut butter.
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store leftovers in a ziptop bag or airtight container in the refrigerator for up to 3-4 days. Reheat in a hot skillet or in the microwave. For longer storage, freeze.
Yes. Place slices on a baking sheet in a single layer, and place the baking sheet in the freezer for 1-2 hours to flash freeze each slice. Then transfer the frozen slices to ziptop bag or airtight container. Use within 2 months for best quality. Reheat in the oven or microwave when ready to enjoy.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free.
This recipe does contain wheat/gluten (in the bread and flour), eggs (in the eggs), and soy (in the dairy-free butter and bread). This recipe can also contain nuts, depending on what type of dairy-free butter and dairy-free eggnog are used. I used Planet Oat Oat Nog, which did not contain soy or nuts. Here are some suggestions to modify this recipe based on your needs:
- To make wheat/gluten free: Use a gluten-free bread and use a gluten-free flour in the French toast mixture.
- To make soy free: Use Earth Balance soy free butter sticks instead of Country Crock plant butter. You’ll also need to find a bread that is dairy-free and soy-free, which can be a challenge. Dave’s Killer Bread White Bread Done Right was one option that was both dairy and soy free at the time of publish (recheck labels though when purchasing).
- To make nut free: Double check to ensure your choices of dairy-free butter and dairy-free eggnog are nut free.
I do not recommend substituting the eggs in this recipe.
More Dairy Free Holiday Breakfast Recipes
If you’re looking for more festive dairy free breakfast ideas, be sure to give one of these a try:
- Dairy free gingerbread pancakes
- Cranberry orange scones
- Dairy free cinnamon rolls (my personal favorite – so yummy!)
- Dairy free eggnog bread
- Homemade cinnamon sugar dairy free donuts
I hope you enjoy this dairy free eggnog French toast! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Eggnog French Toast
Ingredients
- 4 large eggs
- ⅔ cup dairy-free eggnog (store-bought or homemade)
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tbsp dairy-free butter, divided (plus additional for topping if desired)
- 10 slices white bread (double check to ensure dairy-free)
Instructions
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Add the eggs, dairy-free eggnog, flour, cinnamon, and vanilla to a blender. Blend for about 10-20 seconds, until well combined. Pour into a medium mixing bowl.
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Add ½ tablespoon of the dairy free butter to a large skillet over medium-low heat. Swirl to coat the pan.
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When the skillet is hot, dip a slice of white bread into the egg mixture, fully coating the bread, and place in the skillet. Repeat with as many slices will comfortably fit in the pan.
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Cook the slices for about 2 minutes per side, until golden brown on each side.
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Repeat in batches, adding ½ tablespoon of the dairy free butter to the skillet before each batch, until all the slices are cooked.
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Enjoy topped with additional dairy-free butter, maple syrup, or any of your other favorite French toast toppings.
Recipe Notes
- Ideally use bread that is a few days old and slightly stale – it works best for French toast.
- I recommend Planet Oat Oat Nog for the dairy-free eggnog, and Country Crock plant butter sticks for the dairy-free butter.
- This is best made in the blender to incorporate the flour, as whisking by hand can result in clumping. If you do not have a blender or hand mixer, whisk together the eggs and flour first, then add the eggnog, cinnamon, and vanilla and continue whisking.
Nutrition analysis (approximate per slice): 146 calories, 5.5 g fat, 2 g saturated fat, 195 mg sodium, 18 g carbohydrate, 1 g fiber, 3.5 g sugar, 5 g protein, Vitamin D: 2%, Calcium: 6%, Iron: 8%, Potassium: 2%
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