Christmas Morning Vegan French Toast with Cranberry Syrup

• Produce

  • 2 cups Cranberry, fresh or frozen

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 tbsp Nutritional yeast
  • 1 pinch Sea salt
  • 2 1/2 cups Veggemo vanilla

• Bread & Baked Goods

  • 1 loaf French bread

• Other

  • 3 Tablespoons Ground Flax

Found on theendlessmeal.com

Description

Ingredients

• 1 loaf French bread, cut into large cubes
• 2½ cups Veggemo Vanilla
• 3 tablespoons ground flax
• 1 tablespoon nutritional yeast
• 1 teaspoon cinnamon
• A pinch of sea salt
• 1½ cups fresh or frozen cranberries
• ½ cup maple syrup
• ½ cup fresh or frozen cranberries

Directions

• Grease a casserole dish with a little coconut oil. Place the bread cubes in a large bowl.
• Whisk the Veggemo Vanilla, ground flax, nutritional yeast, cinnamon, and a pinch of sea salt in a medium sized bowl. Pour over the bread cubes and toss gently to coat. Transfer the bread cubes to the casserole dish. Scatter the cranberries over top and press the bread down gently. You can either bake the French toast right away, or cover it and leave it in your fridge overnight.
• Preheat your oven to 350. Bake the French toast, uncovered, in the preheated oven for 45 minutes. Let it stand for 5 minutes before you cut into it.
• While the French toast is baking, make the cranberry syrup. Bring the syrup and cranberries to a boil in a small pot over medium-high heat. Let it continue to boil until the cranberries start to pop, about 3 minutes. Transfer to a blender and blend unti smooth. Note: if you do not have a high-powered blender, strain the syrup through a fine mesh seive to remove any solid pieces.
• Serve the French toast with the cranberry syrup on the side for everyone to pour themselves.