Pumpkin Stuffed French Toast
by Karissa's Vegan Kitchen
French toast stuffed with pumpkin & vegan cream cheese.
Servings: 4
Calories: 395kcal
Ingredients
- 8 slices sturdy or stale bread
Batter
- 1 cup almond milk
- 2 tablespoons ground flax seed
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Filling
- 8 oz vegan cream cheese
- ½ cup pumpkin puree
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon ground ginger
Optional Toppings
- vegan whipped cream, maple syrup, nuts, etc.
Instructions
- Batter: In a shallow dish, whisk together the almond milk, ground flax seed, vanilla extract, and ¼ teaspoon ground cinnamon. Set aside for 10 minutes.
- Filling: In a separate bowl, mix together the vegan cream cheese, pumpkin puree, maple syrup, ½ teaspoon ground cinnamon, nutmeg, ginger, and cloves.
- Heat vegan butter or oil in a pan on a medium heat.
- Spread the pumpkin mixture evenly in the center of one slice of bread. Avoid getting it too close to the edges or may spill out while cooking. Then make a sandwich using another slice. Dip each side into the almond milk/ground flax mixture.
- Place the stuffed french toast in the hot pan and cook until golden brown. Flip, and cook until that side is golden brown as well. I typically cook two at a time.
- Serve warm with optional toppings.
Notes
*Bread that is too soft will get soggy. You can leave soft bread on the counter overnight to make it stale which work perfectly for french toast. Or, use a sturdy bread like a french loaf.
Nutrition
Calories: 395kcal | Carbohydrates: 45g | Protein: 8.5g | Fat: 19g