Hey, all! We’re doing something new, which is creating videos and stories with the occasional recipe. (Check out our Instagram to see this recipe in video form, or if you are here from Instagram, welcome!) Have you ever noticed that people are more willing to consider what you’re saying if you have some tasty food with you? I have so that is our whole point here: to create delicious and accessible vegan food along with a story that helps to create a more compassionate world.
This recipe was born of wanting to have something yummy to eat on Christmas that was quick to make and just easy to deliver to your belly on December 25. (I am really into the idea of overnight recipes beyond refrigerator oats right now.) This recipe was borne of that, full of simple carbs to help you get through the day and one last immersion in Christmas flavors. Whether you plan this for overnight or opt for the day-of version (which is also super fast and easy), you can’t go wrong.
Merry Christmas to all who celebrate!
1 loaf bread, ideally a little dry or lightly toasted 1 tablespoon vegan butter, melted or parchment paper 2 cups vegan eggnog 12 tablespoons JUST eggs ¼ cup pure maple syrup 1 pinch kala namak, A.K.A. black salt (optional, for a eggy, sulfurous taste) ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Powdered sugar, berries and bananas for serving
Lightly butter or line a 9-x-13-inch casserole pan. Preheat the oven to 375 degrees.
Spread the bread out in the pan. Blend the eggnog, vegan eggs and maple syrup until integrated for 30 seconds. Add the pinch of black salt and briefly blend again. Pour over the bread. Cover the pan with aluminum foil. Refrigerate overnight or let soak for 1 minute before baking.
Bake for 20 minutes; remove the foil and bake ten minutes more, or until the bread is puffy. Plate and serve with powdered sugar and berries.