Vegan Stuffed French Toast

Golden, custardy, and filled with jammy berries and vanilla cream cheese, this vegan stuffed French toast turns brunch into something special!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 402

6 slices thick sandwich bread brioche-style or sourdough, about 12 ounces - 340g
2 tablespoons vegan butter or neutral oil for the pan – 30mL

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.

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.