Pumpkin Stuffed French Toast
French toast stuffed with creamy pumpkin and vegan cream cheese filling, perfectly spiced with fall flavors. This vegan and dairy-free breakfast is ready in just 25 minutes!
PREP TIME
15 minutes
COOK TIME
10 minutes
INGREDIENTS
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Serves: 4
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a shallow dish, whisk almond milk, ground flax seed, vanilla, and 1/4 tsp cinnamon.
- Let batter rest 10 minutes to thicken to an egg-like consistency.
- In a separate bowl, mix vegan cream cheese, pumpkin puree, maple syrup, 1/2 tsp cinnamon, nutmeg, ginger, and cloves until smooth.
- Heat vegan butter or oil in a large skillet over medium heat.
- Spread 2–3 Tbsp pumpkin filling in the center of one bread slice, avoiding edges. Top with a second slice and press edges to seal.
- Dip each side of the sandwich into the almond milk batter; let excess drip off.
- Cook stuffed french toast 3–4 minutes per side until golden brown.
- Serve warm with desired toppings.
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About This Recipe
Show nutritional information
Autoimmune Protocol Breakfast Coconut Free Dairy Free Egg Free FODMAP Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 0 |
| Fat: | 0 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 0 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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