Vegan Pumpkin Cream Cheese Stuffed French Toast
Ingredients
- 1 cup dairy- free milk, i used almond
- 1 tbsp ground flax seed
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 cup dairy-free milk, i used almond
- 1 tbsp vanilla
- 1/4 cup pecans
- 1/4 cup maple syrup
- 1 tbsp oil
- 1 tbsp powdered sugar (optional)
- 4 slices of diary-free butter (optional)
- cream cheese filling
- 8 ounces or one container of vegan cream cheese, room temperature
- 1 tbsp vanilla
Preparation
Cut your bread into 3 inch slices
Using a small knife make a slit in the middle of your bread making a pocket
Fill a piping bag with the cream cheese
Stuff the cream cheese in the pocket that you made in the bread
In a shallow bowl combine the pumpkin puree, pumpkin pie spice, cinnamon, vanilla, ground flax seed, and dairy- free milk and whisk
Spray a medium-large pan with oil and heat on medium heat
Dunk your stuffed french toast in the pumpkin mixture and fry slices until golden brown, then flip and cook the other side
Sprinkle with powdered sugar, pecans, butter, and drizzled maple syrup
Leftovers will last 1 day in the fridge