Vegan Lemon Berry Cream Cheese Stuffed French Toast Food

VEGAN LEMON-BERRY CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• For the lemon-berry cream cheese stuffing, place the freeze-dried berries in a food processor and pulse until a powder forms, about 30 seconds. Place the berry powder into a bowl with the cream cheese, fresh lemon zest and maple syrup, and stir thoroughly to combine. Set aside.
• For the French Toast, place the milk, flour, sugar and vanilla extract in a large shallow bowl. Whisk to combine and set aside.
• Carefully cut down ¾ of the middle of each slice of bread, creating a 'pocket', making sure not to cut all the way through. Stuff each slice of bread with about 1-2 scant tablespoons of the lemon-berry cream cheese and gently close. Continue until each slice of bread is stuffed. Soak the stuffed bread into the milk mixture until completely soaked through, about 1 minute per side.
• In the meantime, place about 1-2 teaspoons of vegan butter in a large non-stick killet over medium heat. Once the bitter is melted, work in batches to fry each piece of stuffed toast until golden and crispy, about 2 to 3 minutes per side. Repeat with the remaining pieces of stuffed toast, adding 1 to 2 teaspoons of butter to the pan as needed.
• Serve each with a generous sprinkle of powdered sugar, whipped cream, fresh berries, a pat of vegan butter and maple syrup, and enjoy!

FRENCH TOAST (STUFFED WITH CREAM CHEESE)

Steps:

• Cut each slice of bread in half.
• Beat eggs with milk and pinch of salt.
• In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
• Spread one-fourth of cheese filling evenly over four slices of bread.
• Top with unspread slices of bread to form half-sandwiches.
• Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
• Let excess drip off.
• Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
• Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
• Turn and brown second side over low heat.
• If sandwiches fry too quickly, filling will not be warm.
• Serve immediately, allowing 2 halves to each portion.
• Sprinkle with cinnamon-sugar and top with sour cream and strawberries.

LEMON CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Thoroughly blend together the cream cheese, lemon zest and juice and the sugar.
• Slice the bread about 3/4 inch thick.
• Spread the cream cheese over half the bread slices, then top with the remaining bread slices.
• Beat together in a small bowl, the eggs, half and half, sugar, vanilla and nutmeg.
• Preheat a heavy griddle over medium heat.
• Dip each stuffed bread slice in the batter, turning to coat well.
• Remove bread from the egg mixture, letting the excess batter drip off.
• Cook the bread on the hot griddle until browned and crisp, about 2-3 minutes on each side. Keep the cooked french toast warm in a 300 degree oven and continue cooking the remaining slices.
• Serve hot with maple syrup or fresh berries.

CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• The night before, slice the baguette into 1 to 1 1/2-inch thick slices; you should get at least 12. Make a small slit on the bottom side of each slice to make a deep pocket for stuffing. you can do this when ready to cook, but it's best to let the bread sit out overnight.
• Just before cooking, in a small bowl, mix the cream cheese, nuts, dried fruit if using, vanilla extract and maple syrup. Evenly divide the cream cheese mixture, using a spoon to stuff it in each pocket.
• In a large bowl, whisk the eggs, milk, half-and-half, salt, cinnamon and nutmeg.
• When ready to cook, warm the oil and butter on a griddle or large skillet over medium-high heat.
• Dip the stuffed baguette slices in the egg mixture for a few seconds so it coats evenly. Don't let them soak too long or they will become mushy. Transfer to the griddle and cook on each side until browned.
• Remove from the griddle and place on a serving plate. Garnish with a dusting of confectioners' sugar and sliced berries. Serve with your favorite syrup.