Description
A delightful fall-inspired dish featuring French toast stuffed with a creamy pumpkin filling, perfect for cozy mornings.
Ingredients
Scale
- 8 slices sturdy bread (day-old or stale)
- 1 cup almond milk
- 2 tablespoons ground flax seed
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 8 oz vegan cream cheese (softened to room temperature)
- ½ cup pumpkin puree
- 3 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
Instructions
- In a shallow dish, whisk together the almond milk, ground flax seed, vanilla extract, and ¼ teaspoon ground cinnamon.
- Set the batter aside for 10 minutes to allow the flax seed to thicken and become egg-like.
- In a separate bowl, mix together the softened vegan cream cheese, pumpkin puree, maple syrup, ½ teaspoon ground cinnamon, nutmeg, ginger, and cloves until smooth and creamy.
- Heat vegan butter or oil in a large skillet over medium heat.
- Spread 2-3 tablespoons of the pumpkin mixture evenly in the center of one slice of bread, keeping it away from the edges to prevent leaking.
- Top with another slice of bread and gently press the edges together to seal.
- Carefully dip each side of the sandwich into the almond milk batter, letting excess drip off.
- Place the stuffed french toast in the hot pan and cook for 3-4 minutes until golden brown.
- Flip carefully and cook another 3-4 minutes until the second side is golden brown.
- Serve immediately while warm with your choice of toppings.
Notes
- For best results, use day-old or stale bread.
- Customize the toppings based on preference, such as maple syrup or powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 6g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg