Gooey rum-spiked vegan custard (eggnog or is it negnog as its vegan?), gets tossed with pillowy country loaf slathered in vegan coconut caramel, then topped with streusel and baked until bubbly and golden. You need 11 simple ingredients and 40 minutes to get this on your table. It’s that simple.

Tis the season everybody! Get out the Christmas jumpers, baubles, tinsel and good cheer coz I am coming at you deliriously festive, and riddled with caffeine after a wild few weeks wrapping Christmas content, chef, and client work. I am here for good cheer, good food, and saying goodbye to 2020. Someone bring me a sugar cookie, or, you know, a whole bag. This one is a flipping treat if I do say so myself, and it’s vegan! What a win!

This recipe gets better with age, so feel free to make it in advance and bake it just before serving. The bread really soaks up that custard a treat. Take it to your socially distanced office party, serve it for brunch or on Christmas morning, but really, if I’m honest I’m eating this from the pan in my pajamas with my hair in a bun watching Schitt’s creek (for the second time, I’m addicted).

Fill up those cups, grab your stretchy pants, and join me for a whirlwind of good food and good times this December. We all need a little holiday cheer this year, and what better way to bring people together than delicious food.

Vegan Eggnog French Toast Bake


1 litre oat milk

4 tbsp custard powder

(most custards powders are vegan friendly)

1/4 cup Rum

1/4 tsp pinch mixed spice/ pumpkin spice

2 Tbsp brown sugar

1  700g loaf soft white bread

1 Tin Natures Charm vegan caramel

Streusel topping:

1/2 Cup cake flour

1/3 cup Rolled oats

2 Tbsp brown sugar

60ml soft margarine/ vegan butter

Add the custard powder and a splash of the milk to a small saucepan. Whisk together the two together, then add the remaining milk. Whisk again until there are no lumps. Next, add the spices and rum to the custard base and mix to combine.

Cook custard for 2 minutes on high heat, until just thickening. It should be the texture of pouring cream. Add in your sugar and whisk. You can add more sugar to taste if you like, but the caramel will also sweeten the dish.

Next spread your vegan coconut caramel thinly over two slices of bread. Sandwich the two slices together. Cut the sandwich into bite-sized chunks. Repeat with the remaining bread.

Add the caramel bread bits to an oven-safe casserole dish. Pour the custard over the caramel bread bits, and allow it to soak in for 5 minutes while you heat the oven to 180C and make the streusel topping.

To make the streusel. Mix all the streusel ingredients together in a bowl with your fingertips, until it forms sandy crumbles. Scatter the streusel over the custard soaked bread.

Bake the french toast at 180C for 30 minutes

Drizzle over the remaining caramel. Serve immediately