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Vegan Nog and Almond French Toast with Candied Winter Fruit


For french toast:

  • 1 tablespoon coconut oil
  • 1 cup almond milk egg nog
  • 1 tablespoon flaxmeal
  • 1 cup sliced almonds coarsely broken
  • 8 slices Little Northern Bakehouse Seeds & Grains bread

For candied winter fruit:

  • 1 orange rind removed and sliced
  • 1 grapefruit rind removed and sliced
  • 2 tablespoons turbinado sugar


To make french toast:

  • Heat coconut oil in a large nonstick skillet.
  • Combine almond milk egg nog and flaxmeal on a large plate. Mix well.
  • Place sliced almonds onto another plate.
  • Dredge bread, one slice at a time, in egg nog mixture and then coat with almonds on both sides. Transfer coated bread to hot oil in skillet and cook 3-5 minutes on either side or until toast is golden brown.
  • Transfer cooked toast to a plate and keep warm. Repeat with remaining bread slices.

To make candied winter fruit:

  • Preheat broiler on HIGH heat.
  • Place slices of orange and grapefruit on a baking sheet. Sprinkle tops of slices liberally and evenly with turbinado sugar.
  • Broil slices on top rack for 6-8 minutes or until sugar begins to caramelize on fruit slices.
  • Place fruit on top of french toast to serve. Drizzle with maple syrup, if desired.