Fall is here and that means crisp, cool weather and comfort foods are in order. Who doesn’t love a delicious French toast brekkie on a fall morning? With any variety of seasonal fruit, this vegan stuffed French toast recipe is sure to please all year round!
- 8 slices thick sliced sourdough bread (day old / stale works best)
- 2 tablespoons maple syrup (if you’d like to decrease the sugar, I love the Lakanto monk fruit maple syrup)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup JUST Egg (you may also use any egg substitute of choice but this is the closest to a custardy toast texture)
- ½ cup non-dairy milk
- Coconut oil or vegan butter
- Your favorite stuffings (I used cocowhip for the filling and fresh strawberries)
If your bread isn’t stale, lay it out on a baking sheet overnight to dry or bake it for 10 to 20 minutes in a 300°F oven until stiff and dry. Using stale or dried bread will help soak up the custard while avoiding soggy French toast.
Whisk together the JUST Egg, syrup, vanilla, cinnamon and milk in a wide shallow dish.
Soak the bread slices in the custard mixture for a full minute or so on each side, making sure they are fully soaked all the way through. I like to stack the soaked slices on a plate and pour the remaining custard over top so all of the slices get fully coated and remain moist while waiting to be cooked.
Bring a nonstick skillet to medium-low heat and brush with a light coating of coconut oil or butter. Use tongs to pick up each slice of bread from the soaking dish, letting any excess custard mixture drip off back into the dish. Cook each slice for about 2 minutes on each side until browned.
Serve 2 slices per plate, filling the space in between with a generous helping of cocowhip and add your favorite filling be it fruit, chocolate chips, etc. Smear some butter on top, drizzle some maple syrup or top with more whip and enjoy!
