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Vegan Pumpkin Stuffed French Toast

A warm, cozy, and plant-based breakfast that combines pumpkin and vegan cream cheese for a delicious start to your day.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 5 slices
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Flax Egg
  • 1 tbsp flaxseed meal Use ground flaxseed.
  • 2.5 tbsp water Mixed with flaxseed meal and set aside.
For the French Toast
  • 5 slices thick slices of bread Use whole-grain or low-carb bread if desired.
  • 1/2 cup vegan cream cheese Can modify for lower calories.
  • 3/4 cup unsweetened almond milk Low-calorie alternative.
  • 2 tbsp organic pumpkin puree Adds flavor and moisture.
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla
  • 2 to 3 tsp maple syrup To taste; can be omitted for lower sugar.

Method
 

Preparation
  1. Combine the flaxseed meal and water in a small bowl and let it sit for 5 minutes to thicken.
  2. In a large shallow bowl, mix together the almond milk, cinnamon, pumpkin pie spice, pumpkin puree, vanilla, and maple syrup.
  3. Add the prepared flax egg to the mixture and stir well.
  4. Spread 1 to 1 1/2 tablespoons of vegan cream cheese onto one slice of bread and fold it in half.
  5. Soak each slice of bread in the French toast mixture, ensuring it is well-coated.
Cooking
  1. Heat a skillet over low-medium heat and lightly grease it with coconut oil.
  2. Cook each stuffed slice for 3 to 4 minutes on each side or until golden brown.

Notes

Serve with fresh fruit or yogurt for added nutrition. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.