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Blackberries and Cream Stuffed French Toast

Blackberries and Cream Stuffed French Toast

  • Author: Kevin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Plant-Based

Description

Blackberries and Cream Stuffed French Toast is an indulgent and fruity brunch recipe featuring thick, fluffy bread stuffed with a luscious creamy (plant-based) filling and fresh blackberries. This vibrant dish perfectly balances tart berries with smooth creaminess and a golden, custard-soaked exterior. Easy to prepare and adaptable to various dietary preferences, it’s ideal for weekend treats or special occasions.

Ingredients

For the Stuffing

  • Thick bread slices (brioche or challah), 8 slices
  • Plant-based cream cheese, 1 cup
  • Fresh blackberries, 1 cup (divided)
  • Maple syrup (natural), 2 tablespoons (for filling)
  • Vanilla extract (natural), 1 teaspoon (for filling)
  • Natural gelling agent, 1/2 teaspoon

For the Custard Mixture

  • Plant-based milk, 1 cup
  • Egg substitute, 1/4 cup
  • Vanilla extract (natural), 1 teaspoon
  • Cinnamon (natural), 1/2 teaspoon
  • Maple syrup (natural), 1 tablespoon

For Cooking and Serving

  • Plant-based butter, 2 tablespoons
  • Fresh blackberries, remaining 1/2 cup (for topping)
  • Maple syrup (natural), for drizzling

Instructions

  1. Prepare the Cream Filling: In a bowl, combine plant-based cream cheese with 2 tablespoons maple syrup (natural), 1 teaspoon vanilla extract (natural), and 1/2 teaspoon natural gelling agent. Mix until smooth. Fold in half of the fresh blackberries, gently mashing some to release their juices and infuse the filling with berry flavor.
  2. Stuff the Bread: Lay 4 thick slices of bread on a flat surface. Spread a generous amount of the cream filling onto each slice, then top with another slice to form a sandwich. Press gently so the filling stays inside during cooking.
  3. Prepare the Custard Mixture: In a shallow bowl, whisk together 1 cup plant-based milk, 1/4 cup egg substitute, 1 teaspoon vanilla extract (natural), 1/2 teaspoon cinnamon (natural), and 1 tablespoon maple syrup (natural). This custard will soak into the bread, creating a tender texture.
  4. Soak and Cook: Dip each stuffed sandwich into the custard mixture, allowing the bread to absorb the custard but not become soggy. Heat a skillet over medium heat and melt plant-based butter. Cook each side of the stuffed French toast until golden brown, about 3-4 minutes per side.
  5. Serve with Fresh Berries and Syrup: Top the cooked French toast with the remaining fresh blackberries and drizzle with maple syrup (natural). Serve immediately while warm to enjoy the creamy, fruity flavors.

Notes

  • Use day-old bread to soak up custard better without falling apart.
  • Cook on medium heat to ensure toast cooks through without burning.
  • Do not over-soak the bread to maintain texture.
  • Prepare the cream filling ahead to enhance flavor and texture.
  • Garnish with fresh mint leaves or a light dusting of powdered sugar (natural) for added appeal.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Pan-frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed sandwich
  • Calories: 320
  • Sugar: 15g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: blackberries, french toast, stuffed french toast, plant-based, brunch, breakfast, creamy filling, fruit, maple syrup

Find it online: https://yumwayrecipes.com/blackberries-and-cream-stuffed-french-toast/