Vegan Lemon Berry Cream Cheese Stuffed French Toast Recipes

VEGAN LEMON-BERRY CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• For the lemon-berry cream cheese stuffing, place the freeze-dried berries in a food processor and pulse until a powder forms, about 30 seconds. Place the berry powder into a bowl with the cream cheese, fresh lemon zest and maple syrup, and stir thoroughly to combine. Set aside.
• For the French Toast, place the milk, flour, sugar and vanilla extract in a large shallow bowl. Whisk to combine and set aside.
• Carefully cut down ¾ of the middle of each slice of bread, creating a 'pocket', making sure not to cut all the way through. Stuff each slice of bread with about 1-2 scant tablespoons of the lemon-berry cream cheese and gently close. Continue until each slice of bread is stuffed. Soak the stuffed bread into the milk mixture until completely soaked through, about 1 minute per side.
• In the meantime, place about 1-2 teaspoons of vegan butter in a large non-stick killet over medium heat. Once the bitter is melted, work in batches to fry each piece of stuffed toast until golden and crispy, about 2 to 3 minutes per side. Repeat with the remaining pieces of stuffed toast, adding 1 to 2 teaspoons of butter to the pan as needed.
• Serve each with a generous sprinkle of powdered sugar, whipped cream, fresh berries, a pat of vegan butter and maple syrup, and enjoy!

BERRY STUFFED FRENCH TOAST

Steps:

• Spray a 9-in by 13-in baking pan with nonstick cooking spray.
• Slice the loaves of bread into thick slices about an inch thick. Do not cut completely through the bread. Place in the pan.
• In a mixing bowl, beat the cream cheese, powdered sugar and vanilla together. Fold in the berries.
• Spread cream cheese mixture evenly between each slice of bread.
• In a mixing bowl, beat the eggs, milk, cream, ½ cup brown sugar and 3 teaspoons cinnamon. Evenly pour egg mixture over the stuffed bread.
• Let bread sit for 30 minutes to an hour to soak in some of the egg mixture.
• Preheat oven to 350°F, sprinkle the remaining 1/2 cup brown sugar over the top of the bread and cover the stuffed french toast with foil.
• Bake for 15 minutes and remove the tinfoil. Continue to bake for an additional 30 minutes, until the custard is cooked.
• Remove and let rest for 10 minutes. Serve with maple syrup, whipped cream, and more berries if desired!

BERRY-STUFFED FRENCH TOAST

Steps:

• For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 5-7 minutes. Remove from the heat and stir in vanilla; set aside. , In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich. , In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle until golden brown, 3-4 minutes on each side. , Cut in half diagonally. Serve with raspberry syrup. If desired, sprinkle with confectioners' sugar and garnish with raspberries.

LEMON CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Thoroughly blend together the cream cheese, lemon zest and juice and the sugar.
• Slice the bread about 3/4 inch thick.
• Spread the cream cheese over half the bread slices, then top with the remaining bread slices.
• Beat together in a small bowl, the eggs, half and half, sugar, vanilla and nutmeg.
• Preheat a heavy griddle over medium heat.
• Dip each stuffed bread slice in the batter, turning to coat well.
• Remove bread from the egg mixture, letting the excess batter drip off.
• Cook the bread on the hot griddle until browned and crisp, about 2-3 minutes on each side. Keep the cooked french toast warm in a 300 degree oven and continue cooking the remaining slices.
• Serve hot with maple syrup or fresh berries.