This is one of those recipes that you’ll want to put on your holiday breakfast menu.
“It’s like a bunch of happy memories that you didn’t even realize belonged together,” said my husband after listening to me chatter in total delight after my first few bites of this outrageously good vegan eggnog French toast & cranberry maple syrup. He’s poetic and a great cook. I’m a lucky girl!
I’ve always loved French toast, but I thought that it was off the menu when I went vegan because it had to be soaked in eggs. I was wrong. So. Very. Wrong. You are going to LOVE this vegan version so much. I just know it!
It all started with the So Delicious Eggnog that I bought a few days ago. It just didn’t feel like the Christmas season without eggnog in my morning coffee. You know traditions shouldn’t have to die because of a lifestyle change, they just need to be altered a bit. And that’s what I did. I bought a vegan version of eggnog. Granted, it’s not as thick and creamy as the traditional stuff, but it tastes good. And, I don’t have that nagging little thought in the back of my mind telling me how bad this is for me every time I take a sip. So overall, this is a win-win.
Back to the story.
It’s Sunday morning and we have an almost full baguette that we need to eat before it turns into a baseball bat. You know how hard stale bread gets, it’s like a rock! So Greg is thinking French toast. I’m thinking, enjoy honey, I’ll eat oatmeal. But, brilliant Greg says, “why don’t I try soaking it in the vegan eggnog and soy creamer?” I say, “hell yeah!” And the rest of the story my friends, is this.
To say that this was good, would be a major understatement. It was stupendous, one of the best French toast breakfasts I’ve ever had. It WILL take center stage on Christmas morning in our house. Not only was the toast absolutely perfect – think crispy on the outside and soft and chewy in the middle – the maple syrup with cracked cranberries was to die for. The combination of flavors was truly symphonic.
You know how maple syrup can almost be too sweet if you put it on something that’s already sweet? Fix that little problem by adding some tangy cranberries, they cut the sweetness with a little sour. We also grated some orange zest over the top to add a burst of freshness and zing.
You have to understand something about my husband and me. We eat to live, we don’t live to eat, so we are not the kind of people who moan and groan over food. Don’t get me wrong, we love to cook and make delicious things, but that’s not our sole purpose in life. However, this beautiful combination of flavors did make us smile, and talk about how good it was throughout the entire day. That’s pretty huge.
So that’s my happy story of the week. One of my favorite breakfast foods is back on the menu, and my husband amped up the flavors to make it a perfect holiday breakfast that I know we will enjoy for years to come – one that our future (like at least five years from now) grandchildren will look forward to eating on Christmas morning.
What’s your favorite Sunday morning breakfast?
Do you have any traditional holiday breakfast foods that you can’t imagine ever giving up?
Have you tried So Delicious Nog?
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