Pumpkin Stuffed French Toast (Printable Version)
Golden bread stuffed with spiced pumpkin and cream cheese. Cozy, sweet, and ideal for autumn breakfasts.
# What You'll Need:
→ French Toast Batter
01 -
1 cup unsweetened almond milk
02 -
2 tablespoons ground flax seed
03 -
1 teaspoon pure vanilla extract
04 -
1/4 teaspoon ground cinnamon
→ Pumpkin Cream Cheese Filling
05 -
8 ounces vegan cream cheese, softened
06 -
1/2 cup pumpkin puree
07 -
3 tablespoons pure maple syrup
08 -
1/2 teaspoon ground cinnamon
09 -
1/4 teaspoon ground nutmeg
10 -
1/8 teaspoon ground cloves
11 -
1/8 teaspoon ground ginger
→ Assembly
12 -
8 slices day-old sturdy bread
13 -
Vegan butter or vegetable oil, for cooking
# Step-by-Step Guide:
01 -
Combine almond milk, ground flax seed, vanilla extract, and 1/4 teaspoon ground cinnamon in a shallow bowl. Whisk thoroughly and let the mixture rest for 10 minutes to allow it to thicken.
02 -
In a separate bowl, blend softened vegan cream cheese, pumpkin puree, maple syrup, 1/2 teaspoon cinnamon, nutmeg, cloves, and ginger until the mixture is smooth and uniform.
03 -
Spread 2 to 3 tablespoons of pumpkin cream cheese filling onto the center of a bread slice, keeping filling away from the edges. Cover with a second slice of bread and gently press the perimeter to seal.
04 -
Dip both sides of each stuffed sandwich into the prepared batter, allowing excess to drip off. Preheat a large skillet over medium heat and add vegan butter or oil. Place battered sandwiches in the pan.
05 -
Cook sandwiches for 3 to 4 minutes per side, or until golden and heated through. Serve immediately with preferred toppings.
# Additional Notes:
01 -
For best texture, use bread that is slightly stale or has a sturdy crumb to absorb the batter without falling apart.