Thick slices of French bread stuffed with zesty ‘n’ sweet lemon-berry cream cheese, dunked in batter, then pan fried until golden and crispy! This Vegan Lemon-Berry Cream Cheese Stuffed French Toast is the perfect brunch and the best part is that it only takes about 30 minutes!
nothing says ‘Sunday brunch’ quite like a plate of delicious and warm stuffed French toast
You know those Sunday mornings when you feel like going all out for brunch, but don’t want to spend hours in the kitchen?
My Vegan Lemon-Berry Cream Cheese Stuffed French Toast is the answer! It’s delicious, effortless, ready in just about 30 minutes, and pairs perfectly with a mimosa.
Grab a drink and let’s get to cookin’ the best stuffed French toast!
how to make stuffed French toast
Besides the fact that my Vegan Lemon-Berry Cream Cheese Stuffed French Toast is absolutely indulgent and delicious, it’s also really easy to prepare! Here’s what you’ll need to do:
1. make the lemon-berry cream cheese filling:
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.
2. stuff the French toast:
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.
3. Make the batter and soak the bread:
Place the milk, flour, sugar and vanilla extract in a large shallow bowl. Whisk to combine and set aside. Soak the stuffed bread into the milk mixture until completely soaked through, about 1 minute per side.
4. fry until golden and crispy:
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.
5. Serve with your favorite toppings and enjoy!
Serve each with a generous sprinkle of powdered sugar, whipped cream, fresh berries, a pat of vegan butter and maple syrup, and enjoy!
I hope my vegan lemon-berry cream cheese stuffed French toast makes your day!
There’s nothing like starting a lazy Sunday morning with an easy, indulgent brunch! I hope ya’ll love this recipe as much as I do!
If you give it a try, tell me about it! Snap a photo or video, and show me your fancy French Toast by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Until next time, friends!
XO!!!
- ½ cup freeze dried raspberries
- ½ cup freeze dried blueberries
- 7 ounces room temperature vegan cream cheese
- 1 teaspoon fresh lemon zest (about 1 large lemon)
- 3 tablespoons maple syrup
- 1 ½ cups non-dairy milk
- ½ cup chickpea flour
- 3 tablespoons vegan-friendly sugar
- 2 teaspoons vanilla extract
- 1 (12-inch) day old loaf of French Bread, sliced into 2-inch thick slices
- 4 tablespoons vegan butter, divided, plus more fore serving, optional
- Vegan-friendly powdered sugar
- Non-dairy whipped cream
- Fresh berries of choice
- Maple syrup
- 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!
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