Never too late for brunch!
Strawberry Cream Cheese Stuffed French Toast
Golden slices of brioche-style bread filled with sweet vanilla cream and fresh strawberries, finished with toasted pecans and maple drizzle. A rich Southern-style brunch favorite made plant-based.
Ingredients
For the filling
8 oz vegan cream cheese, softened
3 tbsp powdered sugar
1 tsp vanilla extract
Pinch salt
1 cup sliced fresh strawberries
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For the French toast
8 thick slices brioche-style vegan bread
1 cup unsweetened plant milk
3 tbsp cornstarch
2 tbsp maple syrup
1 tsp vanilla extract
½ tsp cinnamon
Pinch salt
Vegan butter for cooking
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For serving
Maple syrup
Powdered sugar
Toasted pecans
Extra sliced strawberries
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Instructions
1. In a bowl, whisk vegan cream cheese, powdered sugar, vanilla extract, and salt until smooth and spreadable.
2. Spread the cream mixture onto four slices of bread. Top with sliced strawberries, then close with remaining bread to form sandwiches.
3. In a shallow dish, whisk plant milk, cornstarch, maple syrup, vanilla extract, cinnamon, and salt until fully smooth.
4. Heat a skillet over medium heat and melt a small amount of vegan butter.
5. Dip each sandwich into the custard mixture, coating both sides evenly.
6. Cook in the skillet for 3 to 4 minutes per side until golden brown and crisp on the edges.
7. Transfer to a plate and let rest briefly before slicing diagonally.
8. Serve warm with maple syrup, powdered sugar, toasted pecans, and additional strawberries.
Brunch is an ideal time to indulge in comforting and flavorful dishes, and this vegan strawberry cream cheese stuffed French toast perfectly fits that bill. What I love about this recipe is how it elevates typical French toast by adding a luscious filling made from vegan cream cheese, powdered sugar, and fresh strawberries. It creates a delightful contrast between the crispy golden crust outside and the creamy, fruity center. For those who might be new to plant-based cooking, using brioche-style vegan bread provides a rich texture similar to traditional brioche, which soaks up the custard mixture without falling apart. The custard itself is cleverly made using unsweetened plant milk combined with cornstarch, maple syrup, vanilla, and cinnamon, ensuring a smooth coating that crisps nicely when cooked. Toasting the stuffed sandwiches in vegan butter lends a nice buttery flavor and allows the edges to turn irresistibly golden. Then, finishing with maple syrup, powdered sugar, extra sliced strawberries, and toasted pecans provides the perfect balance of sweetness, crunch, and freshness. Personally, I've found that this recipe is versatile — you can swap strawberries for other fresh fruits like blueberries or raspberries, and even add a sprinkle of chia or flax seeds to boost the nutritional content. It’s also great for weekend brunch gatherings or a special occasion breakfast when you want something plant-based yet indulgent. The step-by-step instructions are easy to follow and designed to fit any skill level, making it an excellent recipe for both beginners and seasoned vegan cooks. Overall, this dish proves that plant-based brunch recipes can be satisfying, comforting, and deliciously creative.
