Stuffed French Toast
With jammy strawberries and sweet cream cheese, this decadent vegan stuffed French toast has brunch restaurant vibes, in a recipe that’s easy to make at home!
I won’t deny that I have a weakness for French toast recipes, whether it’s classic vegan French toast or creme brûlée French toast casserole for a crowd. But one version I hadn’t tackled yet was vegan stuffed French toast—clearly it was time! My recipe has the soft custardy bread, sweet cream cheese filling, and juicy strawberries, without any eggs or dairy. It’s a breakfast that’s indulgent, cozy, and surprisingly easy to make!
Why This Vegan Stuffed French Toast Is Worth Getting Out of Bed For
Not a morning person? This stuffed French toast recipe just might change your mind.
- Creamy, sweet center. Surprise! Snuggled inside this French toast is a vanilla cream cheese filling, along with jammy strawberries. Such a treat!
- Perfectly golden outside. The flax-based custard gives the bread that classic French toast texture, with a tender inside and golden, lightly crisp edges.
- Restaurant-worthy recipe. This vegan stuffed French toast looks and tastes impressive, but it’s totally doable for a weekend morning.
Notes on Ingredients
Here’s what you’ll need to make this vegan stuffed French toast. Scroll down to the recipe card for exact measurements and full instructions.
- Vegan cream cheese – Store-bought or homemade vegan cream cheese both work. Make sure it’s softened for easy spreading.
- Powdered sugar – Sweetens the filling and keeps it smooth.
- Vanilla extract – Adds depth to both the filling and custard.
- Strawberries – You’ll need some for the filling and some for topping.
- Vegan milk – Almond, soy, oat, or your favourite unsweetened, unflavoured variety all work well.
- Ground flax meal – For a flax egg that thickens the custard.
- Maple syrup – Adds subtle sweetness to the custard. You’ll need some for topping too!
- Ground cinnamon – For that cozy French toast flavour.
- Thick sandwich bread – Since I’m a hobby bread baker, I use my Japanese milk bread or gluten-free sandwich bread, but store-bought is just fine!
- Vegan butter or oil – I love using my homemade vegan butter.
How to Make Vegan Stuffed French Toast
Below you’ll find step-by-step photos showing the process of making this recipe, but the full instructions are in the recipe card at the bottom of the post.
- Prepare the filling. Stir together the vegan cream cheese, powdered sugar, and vanilla. In a separate bowl, toss the sliced strawberries with sugar and let them sit for about 10 minutes to release their juices.
- Make the custard. Whisk the vegan milk, flax meal, maple syrup, vanilla, and cinnamon in a shallow bowl. Let it rest for a few minutes so the flax thickens.
- Assemble. Spread the cream cheese mixture over three slices of bread, leaving a small border around the edges, then top with the strawberries. Place the remaining slices on top and gently press to seal.
- Dip in custard. Quickly dip each sandwich into the custard.
- Cook. Heat the vegan butter or oil in a skillet over medium heat. Cook each sandwich for 3–5 minutes per side, until golden brown and heated through.
- Serve. Serve warm with maple syrup and fresh berries.
Tips and Variations
Here are a few more pointers for this vegan stuffed French toast recipe:
- Use thick bread. Thin slices can tear or become too soft once dipped in the custard.
- Don’t oversoak. A quick dip is all you need! Too much time in the custard can make the stuffed French toast mushy and fragile.
- Cook over medium heat. This allows the center to warm through while the outside turns perfectly golden. If the outside is browning or burning quickly, reduce the heat a bit.
- Try other fillings. Pair the sweetened cream cheese with your favourite jam, fresh peach slices, or other berries.
Serving Suggestions
For a full brunch spread, serve this vegan stuffed French toast with tofu scramble, crispy vegan bacon, and rainbow fruit salad. A dollop of coconut whipped cream on top would be divine too!
Storage and Reheating
- Refrigerator: Store leftover stuffed French toast in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked slices in a single layer, then transfer to a freezer-safe bag for up to 2 months. I recommend thawing the French toast in the fridge before reheating, which will ensure the centres are heated through.
- To reheat: Warm in a toaster oven or oven at 350°F until heated through. This keeps the exterior crisp. Microwaving works, but the texture will be softer.
More Vegan Breakfast Recipes
Enjoy friends! If you make this vegan stuffed French toast recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Stuffed French Toast
Ingredients
Cream Cheese & Strawberry Filling
- 1/2 cup vegan cream cheese, 120g
- 2 tablespoons powdered sugar, 16g
- 1/2 teaspoon vanilla extract, 2.5mL
- 1/2 cup fresh strawberries, thinly sliced – 120g
- 1 tablespoon sugar, 12.5g
Custard
- 1 cup Vegan milk, almond, soy, oat, or other – 240mL
- 1 tablespoon ground flax meal, 7g
- 1 tablespoon maple syrup, 15mL
- 1 teaspoon vanilla extract, 5mL
- 1/2 teaspoon ground cinnamon, 1.5g
French Toast
- 6 slices thick sandwich bread, brioche-style or sourdough, about 12 ounces – 340g
- 2 tablespoons vegan butter or neutral oil, for the pan – 30mL
For Serving
- Maple syrup
- Fresh berries
Instructions
- In a small bowl, mix the vegan cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Add sliced strawberries to a bowl and stir in 1 tablespoon of sugar. Let stand for 10 minutes or so to soften and release their juices.
- In a shallow bowl, whisk together the vegan milk, ground flax meal, maple syrup (if using), vanilla extract, and cinnamon. Let rest for 2–3 minutes to allow the flax to thicken slightly.
- Lay out the bread slices. Spread the cream cheese leaving a ⅓ inch border and add sliced strawberry evenly over 3 slices. Top with the remaining bread slices to form sandwiches and gently press to seal.
- Quickly dip each sandwich into the custard on both sides—do not let them soak. The bread should absorb the custard but remain sturdy.
- Heat a large skillet or griddle over medium heat. Add the vegan butter or oil. Cook the stuffed French toast for 3–5 minutes per side, until golden brown and warmed through. Reduce heat slightly if needed to ensure the filling heats without burning the bread.
- Serve warm with maple syrup and fresh berries.
Notes
- Refrigerator: Store leftover vegan hashbrown casserole in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze this casserole tightly wrapped in the casserole dish or in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm in the oven at 350°F until heated through, or microwave individual portions. For best texture, the oven is ideal.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
