Pumpkin Cheesecake Stuffed French Toast

Pumpkin Cheesecake Stuffed French Toast

Wow. That’s a lot of words. I promise this is worth it.

When my mother was pregnant, her food cravings included french toast, so naturally, french toast has been an important part of my whole life. Eggs and milk are pretty big ingredients for binding and taste so I wasn’t sure about a vegan version. I made this pumpkin cheesecake spread and then had the idea to use it as a stuffing for extra fancy french toast! Pumpkin is a good binding alternative to egg and with some ground flax seeds, this french toast holds together and cooks really well!

So here we go… pumpkin cheesecake stuffed french toast!

Makes: full loaf of bread french toast, serves about 8 people (or two with lots of leftovers to freeze!)

Prep time: 20 minutes

Cook time: ~20 minutes

Cost: ~ $8

Stuffing Ingredients:

  • 1 cup canned pumpkin
  • 3 8oz packages of vegan cream cheese (I use the Trader Joe’s brand.)
  • 5 Tbsp maple syrup
  • 1 Tbsp vanilla
  • dashes of spices to taste: nutmeg, cinnamon, ginger, salt

Batter Ingredients:

  • 2 cups non-dairy milk
  • 1 cup canned pumpkin
  • 2 Tbsp ground flax seeds
  • 2 Tbsp maple syrup
  • 2 tsp vanilla
  • dashes of spices to taste: cinnamon, nutmeg, salt

Other Ingredients:

  • Loaf of fresh bread (I like a thick sourdough or freshly baked french sliced loaf)
  • Coconut oil (for pan)
  • Toppings like freshly cut fruit, berries, coconut yogurt etc!

Directive:

Combine stuffing ingredients together in a food processor. Chill in fridge.

Combine batter ingredients in a large mixing bowl. Heat pan on medium and grease with coconut oil. Set up a station near your heat with the bread, batter and filling. Make a sandwich with two pieces of bread and spread the filling generously in between. Douse the entire sandwich in the batter on both sides and then swiftly move to your pan. Cook for about 4 minutes on each side; the batter will begin to cook more fully, taking out extra moisture from the surface and will start to brown. Flip, repeat on other side and move the finished french toast to a warming plate in the oven or straight onto a plate to serve with toppings and of course a little maple syrup!

Repeat with the rest of the loaf and you’ve got yourself a delicious breakfast, brunch, dinner or midnight snack!!

The filling spread is also a delicious topping or a spread on toast in days to come, if you don’t finish it as a stuffing 🙂

Thank you to Maple Valley Cooperative for my new favorite maple syrup!



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