Gingerbread Caramel French Toast Landscape image

Gingerbread Caramel French Toast (Vegan Gluten-Free)

This Gingerbread Caramel French Toast is the dream brunch dish: light and fluffy sourdough soaked with gingerbread flavours and served with a creamy vanilla coconut cream and gingerbread caramel filling. This brunch dish is vegan, gluten-free and easy to make.

It’s been a little while since I’ve had French toast for brunch, but this recipe has changed that as it’s too good not to have on repeat. It’s light and fluffy, packed with gingerbread flavours and has the dreamiest homemade caramel and coconut cream filling. While it sounds and looks impressive it is actually very easy to serve up and makes a great festive brunch dish to serve to friends or family this holiday season (and beyond).

Pouring caramel on Gingerbread Caramel French Toast
Gingerbread Caramel French Toast

What makes this Gingerbread Caramel French Toast so special?

One taste of this French toast and you’ll be hooked. It is:

  • Light and fluffy
  • Packed with gingerbread spices
  • Crispy, golden and buttery outside
  • Tender and sweet inside
  • Served with the best cheat’s gingerbread caramel
  • Stuffed with vanilla coconut cream
  • Easy to make in batches and prep ahead of time
  • Quick to make
  • Impressive for brunch/breakfast throughout the holidays

If you are already convinced that you need to make this French toast right now, skip ahead to the recipe card, or, let’s see what goes into this recipe first.

What ingredients does this French toast need?

The batter is really simple, and you would never tell there are no eggs in there.

  • Plant-based milk: use your favourite brand and variety of plant-based milk here.
  • Apple puree or mashed banana: this acts as an egg replacer as it thickens the batter and also adds a lot of the sweetness.
  • Molasses: for a true gingerbread flavour, I like to use molasses but you can also use maple syrup or another sticky sweet syrup.
  • Ground chia or flaxseed: this also acts as an egg replacer to bind the batter and make it lovely and thick. You can grind your own chia or flaxseeds by blending them to a fine powder.
  • Ground ginger and cinnamon: for the classic gingerbread flavours.
  • Vanilla essence: this also adds to the lovely sweetness and gingerbread flavours.
  • Salt: this heightens all the flavours.
  • Bread: this is the key component for French toast. I used a white sliced sourdough but any bread will work. White softer loaves tend to work best.
  • Butter: for frying off the French toast, butter is better because of the lovely rich flavour but you could use coconut oil or vegan margarine, too.

As for the gingerbread caramel, it’s based on my go-to recipe for caramel which uses a few basic ingredients simply stirred together. This one has some added gingerbread elements, too:

  • Almond butter: or any other runny, smooth nut or seed butter is great here. Almond or cashew butter or tahini are my favourites for this one.
  • Coconut oil: melted coconut oil makes the texture of this caramel just right. It’s pourable as you make it and will set firmer over time. I would not suggest swapping this.
  • Maple syrup: this adds the lovely sticky texture to the caramel. Other syrups like agave, golden or date will also work.
  • Ginger: ground ginger adds the gingerbread taste to this caramel.
  • Salt: this adds a salted caramel element to this caramel which is so delicious.
Gingerbread Caramel French Toast on a plate and rack
Gingerbread Caramel French Toast

That is almost it for the ingredients, just a few serving suggestions:

  • Vanilla coconut cream or yoghurt: any thick yoghurt will work and I love to use vanilla yoghurt for the delicious flavour.
  • Fresh fruits: redcurrants and/or pomegranate add a pop of colour. You could also use fresh berries.
  • Gingerbread biscuits: although not essential, these are so perfect on top of this Gingerbread Caramel French Toast and you can use homemade ones (see my Gingerbread Shapes recipe here) or shop-bought.

That is it for the ingredients and method-wise it’s very easy.

How do I make perfect French toast?

There are no tricks to this recipe, it’s an easy one to follow:

  • Make the batter: whisk together the milk, apple puree, molasses, chia/flaxseed, ginger, cinnamon, salt and vanilla and leave it to thicken for 10 minutes. Watch the recipe video on my social media.
  • Dip in the bread: coat each side of the bread with the batter.
  • Fry until golden: prepare a non-sticky frying pan (it does help to have a good non-stick pan) with butter and once hot, add one slice at a time and fry until golden and then carefully flip to cook on the second side.
  • Stack them high: sandwich together with the gingerbread caramel and vanilla coconut cream and top with your desired toppings.
Gingerbread Caramel French Toast with a fork
Gingerbread Caramel French Toast

Can I prepare this ahead of time?

Yes, one thing I love about this recipe, is, once fried off, the French toast will keep in the fridge for 2-3 days or in the freezer for up to 1 month in a sealed container. To warm back up, pop in a dry frying pan and fry off until warmed through.

Is this Gingerbread Caramel French Toast gluten-free and nut-free?

This is easily gluten-free as long as you use your favourite gluten-free bread. As for nuts, simply swap the almond butter for a seed butter like tahini or sunflower seed butter.

Can I swap the flavours?

You can definitely play around with the flavours. If you don’t want to make these gingerbread-y, skip the ginger in the batter and change the molasses to syrup and you have sweet and delicious French toast that you can top and stuff with whatever toppings you like.

Half eaten Gingerbread Caramel French Toast
Gingerbread Caramel French Toast

What other brunch recipes can I make?

If you love brunch like I do, then how about my:

Gingerbread Caramel French Toast (Vegan Gluten-Free)

  • Servings: 3
  • Difficulty: easy
  • Print

This Gingerbread Caramel French Toast is the dream brunch dish: light and fluffy sourdough soaked with gingerbread flavours and served with a creamy vanilla coconut cream and gingerbread caramel filling. This brunch dish is vegan, gluten-free and easy to make.

Ingredients

    For the French Toast:
  • 240ml plant-based milk
  • 100g apple puree or mashed banana
  • 1 tbsp molasses
  • 1 tbsp ground chia or flaxseed
  • ½ tsp ground ginger
  • ½ tsp cinnamon
  • A pinch of salt
  • 1 tsp vanilla essence
  • 6 slices of sourdough bread
  • Butter, for frying
  • For the Gingerbread Caramel:
  • 4 tbsp runny smooth almond butter
  • 1 tbsp melted coconut oil
  • 1 tbsp maple syrup
  • ½ tsp ground ginger
  • A pinch of salt
  • For the filling:
  • 6 tbsp vanilla coconut yoghurt
  • Fresh pomegranate or redcurrants
  • Icing sugar
  • Gingerbread biscuits

Directions

  1. Prepare the batter by adding the milk, apple puree, molasses, ground chia/flaxseeds, ginger, cinnamon, salt and vanilla to a bowl and whisk until smooth. Leave for 10 minutes to thicken then pour into a shallow, wide bowl.
  2. Meanwhile, make the gingerbread caramel sauce by stirring together all the ingredients.
  3. Heat a non-stick frying pan with some butter. Dip one slice of bread into the batter and then turn it over and dip again to cover both sides. Transfer the slice directly to the frying pan. Over a medium-high heat, fry the French toast for 3 to 5 minutes or until golden brown and crisp then flip over to cook on the second side.
  4. Transfer to a plate, you can put them in the oven set to very low to keep warm. Repeat to make all six slices of French toast.
  5. To plate up the Gingerbread Caramel French Toast, place one slice on a plate, spread over 1 tbsp of coconut yoghurt and 1 tsp of the caramel. Sprinkle over the pomegranate or reductants and top with a second slice of French toast. Top with another tbsp of yoghurt, more caramel and more fruits. Dust with icing sugar and decorate with gingerbread biscuits, if you like.
  6. Best eaten straight away or keep the French toast (without any toppings) in the fridge once cool for 2-3 days in a sealed container or in the freezer for up to 1 month. Allow the frozen toast to thaw in the fridge then heat up the slices in a dry frying pan for a few minutes.
Gingerbread Caramel French Toast Landscape image
Gingerbread Caramel French Toast

I look forward to hearing what you think of this Gingerbread Caramel French Toast so please let me know in the comments below. If you do make this French toast, please share your photos with me by tagging me – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With gingerbread French toast love x

4 thoughts on “Gingerbread Caramel French Toast (Vegan Gluten-Free)

  1. naturally.sophiexx says:

    Heya Amy, looks brill and thanks for sharing! Gingerbread is my favourite 😍 especially at Christmas 🎅🏻 time! Saved to my WordPress saved collection and splendid photography as always 😊

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