Vegan stuffed french toast

vegan stuffed french toastFor this vegan stuffed french toast I used the same french toast soak that I used in my french toast sticks. We make the french toast sticks often but I’ve been craving banana pudding lately so I figured it would be nice to stuff some french toast with something similar! Instead of using a french baguette I used a regular vegan sandwich loaf and grilled up a few slices.

french toast

To make the filling I made a super easy coconut cream and added pureed bananas (yum). The key is to make sure the pureed banana is really smooth.

pureed banana

banana whipped fillingThen just stuff your toast and you’ve got one delicious breakfast on your hands!

It’s been a while since I’ve posted…life really has a way of flying by. I made a goal to post once a week in 2016 but that obviously hasn’t happened hahaha. Oh well, there is always time to improve. We had a great break in December going home to Georgia! So much amazing food I can’t wait until next year already! My birthday is on Friday (and Valentine’s is Sunday!) so Eric and I are going to have a nice little getaway, I’m so excited! I’ll update on our mini vacation soon!

Vegan stuffed french toast
Print Recipe
This dairy and egg free french toast is stuffed with a light and fluffy banana filling. Perfect for Sunday breakfast!
Servings
2 stuffed toasts
Servings
2 stuffed toasts
Vegan stuffed french toast
Print Recipe
This dairy and egg free french toast is stuffed with a light and fluffy banana filling. Perfect for Sunday breakfast!
Servings
2 stuffed toasts
Servings
2 stuffed toasts
Ingredients
For the french toast
For the filling
Servings: stuffed toasts
Instructions
For the french toast
  1. Combine the almond milk, vanilla, spelt flour, nutritional yeast, cornstarch, salt, nutmeg and vanilla in a medium bowl and stir to combine.
  2. Heat the butter in a medium sauté pan until sizzling.
  3. Dip each side of the sandwich bread in the french toast soak and transfer to the pan. Cook on each side for about 4 minutes (depending on the thickness of your bread).
  4. Remove the french toast to a plate lined with paper towels.
For the filling
  1. Peel and mash the bananas until very smooth (I actually put them in my stand mixer and whipped them with the whisk for a few minutes then transferred them to a bowl).
  2. Add the coconut cream to a large bowl along with powdered sugar (careful not to transfer any of the liquid at the bottom of the can). Whip for about 5 minutes until light and fluffy.
  3. Gently fold in the pureed bananas.
  4. Assemble stuffed french toast by placing one piece of grilled toast on a plate. Top with the filling then place another piece of toast on top. Finish off with fresh banana and powdered sugar if desired!
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