“Strawberries ‘n Cream Vegan French Toast”
This is a guest post by Brook and Michael over at Being Vegan Eats.
Breakfast is the most important meal of the day, and it can be the most fun and delicious too. This light and fluffy recipe has strawberries and cream for the most delightful breakfast you’ve ever had!
2 ripe bananas
1 cup almond milk or non-dairy milk
1 tsp nutmeg
1 tsp cinnamon
1 1/2 tsp vanilla
coconut oil or vegan butter for greasing the pan
8 oz. Tofutti Better Than Cream Cheese
1/2 cup powdered sugar
2 Tbsp. strawberry jam
2/3 cups chopped strawberries
8-12 1 in. thick slices of crusty Italian or French bread
In a bowl, combine the Tofutti Better Than Cream Cheese, powdered sugar and strawberry jam until well mixed. Place in the fridge until ready to use.With a hand mixer or blender, blend together the 2 bananas, almond milk, nutmeg, cinnamon and vanilla until homogeneous.
Melt the coconut oil or vegan butter on a flat skillet over Med heat. When the pan is hot, quickly dip 2 bread slices into the batter mixture coating all sides well. Place on the skillet. Allow it to sit for 3 minutes, then flip. Flip again after another 3 minutes. And flip one last time after 3 more minutes. Allow for 6 minutes of cooking time on each side.
Place one cooked slice of French toast on a plate. Remove the strawberry Tofutti Better Than Cream Cheese mixture from the fridge and fold in the chopped strawberries.
Spread filling on the slice of French toast. Place a second slice of French toast on top.
Top with powdered sugar and maple syrup.
This recipe makes 4-6 stuffed French toast stacks.
Serve hot, Enjoy!
Visit Brook and Michael at BeingVeganEats.com.
*Note: This is NOT an official recipe from Tofutti Brands, Inc.