Strawberry Cheesecake French Toast (Edit recipe)

This is the ultimate dessert for breakfast! French toast just got an upgrade, with layers of strawberry compote and cheesecake filling. Your mind will be blown to know that it's made completely plant-based. The dreamiest breakfast or brunch, perfect for weekends, special occasions, or any day!

15 minutes

8 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	818
Fat:	35 g
Carbohydrates:	117 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	583 mg
Fiber:	1 g
Sugars:	40 g
Calculated for total recipe.

by Chloe Martin

Serves: 2-4

Ingredients

For the Strawberry Compote:

For the Cheesecake Filling:

4 oz Plain Vegan Cream Cheese, I used Violife
1 Tbsp Pure Maple Syrup
0.5 tsp Vanilla Extract

For the French Toast:

0.25 cup Cornstarch
0.5 cup Almond Milk, or any non-dairy milk
1 Tbsp Flax Seed Meal, ground flaxseed
0.5 tsp Baking Powder
0.5 tsp Ground Cinnamon
1 Tbsp Pure Maple Syrup
1 tsp Vanilla Extract
4 pieces Brioche Bread, I used Brioche Gourmet Plant-Based
2 Tbsp Vegan Buttery Spread, or coconut oil, for frying

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Process

Cook Mode

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

For the strawberry compote, add chopped strawberries, maple syrup, and lemon juice to a small saucepan and simmer over medium heat, stirring occasionally, for 15-18 minutes. Take off the heat and set aside. It will thicken as it cools.
For the cheesecake filling, place softened cream cheese in a medium mixing bowl. Using a hand mixer or stand mixer, beat on low speed until smooth, about 30 seconds. Add in maple syrup and vanilla and beat until combined, about 30 seconds. Set aside.
For the French Toast, add cornstarch to a large shallow bowl. Slowly whisk in almond milk until combined and smooth with minimal clumps. Add in flaxseed, baking powder, cinnamon, maple syrup, and vanilla and whisk until combined. Let sit for 10 minutes. Meanwhile, toast the brioche in a toaster or toaster oven. This helps the soft bread become more sturdy so it can hold up to the batter. Heat a large skillet over medium-low with non-dairy butter. Whisk the batter once again, then dip the toasted bread for 10-15 seconds on each side. Place in the in preheated pan (the butter should be melted and sizzling). Cook for 3-4 minutes on each side or until golden brown.
Assemble French toast with layers of strawberry compote and cheesecake filling. Add any additional toppings if desired and enjoy!

Notes

Best if served right away. To prep ahead of time, you can make the strawberry compote, cheesecake filling, and French toast batter 1-2 days ahead, and cook and assemble the French toast when ready to serve.