Whisk the 2 cups vegan nog, ¾ cup almond milk, 1 tablespoon pure vanilla extract, and 1 teaspoon ground cinnamon in a large shallow bowl until well blended.
Lightly coat a large griddle or skillet with 1 tablespoon of the oil and heat on medium high heat.
Dip one piece of bread into the egg mixture until coated, then flip and coat the other side. Put in the hot pan and cook for approximately 4 minutes per side, or until golden brown.
If you’re cooking for a large group transfer to a warm oven until ready to serve.
FOR THE MAPLE SYRUP WITH CRANBERRIES
Warm the syrup (approximately 3 tablespoon per serving) in a pan on medium heat. Add 6 cranberries per ¼ cup and heat them until they crack open. Serve warm over the French toast. Sprinkle with powdered sugar for a festive look.
Notes
NUTRITION DISCLAIMEROne piece of toast is a serving. The caloric content is an estimate as we can't control how much syrup goes on each serving.