Before going vegan our favorite Sunday breakfast treat was French toast. It’s been many years since we have enjoyed French toast and we have been craving it. Many attempts have failed for us until we discovered that we can use a banana as an egg replacer. This extremely delicious breakfast dish has all the full French toast flavor and taste without any eggs and dairy. Stuffed with our vegan strawberry creme cheese filling made with Tofutti cream cheese, fresh strawberries and drizzled with maple syrup. This has now become our new Sunday favorite. Perfect for breakfast, brunch, lunch, dinner or anytime you like.
Bon appetite, mesdames et messieurs!
Batter: 2 ripe bananas
1 cup almond milk or non-dairy milk
1 tsp nutmeg
1 tsp cinnamon
1 1/2 tsp vanilla
coconut oil or vegan butter for greasing the pan
Filling: 8 oz. Tofutti better than cream cheese
1/2 cup powdered sugar
2 Tbsp. strawberry jam
2/3 cups chopped strawberries
8-12 1″ thick slices of crusty Italian or French bread
Method of Prep:
In a bowl, combine the Tofutti cream cheese, powdered sugar and strawberry jam until well mixed. Place in the fridge until ready to use.
With a whisk, or to save time, in the blender, blend together the 2 bananas, almond milk, nutmeg, cinnamon and vanilla until homogeneous.
Melt the coconut oil or vegan butter on a flat skillet over Med heat.
When the pan is hot, quickly dip 2 bread slices into the batter mixture coating all sides well. Place on the skillet. Allow it to sit for 3 minutes, then flip. Flip again after another 3 minutes. And flip one last time after 3 more minutes. Allowing for 6 minutes of cooking time on each side.
Place one cooked slice of French toast on a plate. Remove the strawberry Tofutti cream cheese mixture from the fridge and fold in the chopped strawberries.
Spread filling on the bread and top with a second slice of French toast.
Top with powdered sugar and maple syrup.
This recipe makes 4-6 stuffed French toast stacks.
Serve hot, Enjoy!