Vegan Lemon Berry Cream Cheese Stuffed French Toast Recipes

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LEMON CREAM CHEESE STUFFED FRENCH TOAST

This is a speciality of the State Street Inn Bed and Breakfast in Hood River, Oregon. I can't wait to make this for our next overnight guests.

Provided by Geema

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12



Lemon Cream Cheese Stuffed French Toast image

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.

8 ounces cream cheese, softened
1 lemon, zest of
1/2 lemon, juice of
1/3 cup sugar
1 loaf French bread, day old
6 eggs
2 1/2 cups half-and-half
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
maple syrup
fresh berries

BERRY-STUFFED FRENCH TOAST

Both kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. -Monica & Lisa Hannahan, Dayton, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 50m

Yield 9 servings.

Number Of Ingredients 16



Berry-Stuffed French Toast image

Steps:

  • For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 5-7 minutes. Remove from the heat and stir in vanilla; set aside. , In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich. , In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle until golden brown, 3-4 minutes on each side. , Cut in half diagonally. Serve with raspberry syrup. If desired, sprinkle with confectioners' sugar and garnish with raspberries.

Nutrition Facts : Calories 513 calories, Fat 21g fat (11g saturated fat), Cholesterol 192mg cholesterol, Sodium 562mg sodium, Carbohydrate 68g carbohydrate (32g sugars, Fiber 4g fiber), Protein 13g protein.

RASPBERRY SYRUP:
2 cups fresh raspberries or frozen unsweetened raspberries, thawed
3/4 cup packed brown sugar
3 tablespoons butter
1 teaspoon ground cinnamon
1-1/2 teaspoons vanilla extract
FRENCH TOAST:
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
18 slices sourdough bread
1/2 cup raspberry preserves
1 teaspoon vanilla extract
6 large eggs
1/4 cup half-and-half cream
1-1/2 teaspoons ground cinnamon
Confectioners' sugar and additional raspberries, optional

OVERNIGHT BLUEBERRY-LEMON-CREAM CHEESE FRENCH TOAST

Cream cheese, lemon and juicy blueberries give this easy make-ahead French toast bake fresh spring flavor with the right amount of decadence.

Provided by By Cindy Rahe

Categories     Breakfast

Time 3h

Yield 12

Number Of Ingredients 8



Overnight Blueberry-Lemon-Cream Cheese French Toast image

Steps:

  • Lightly butter 13 x 9-inch (3-quart) baking dish.
  • In medium bowl, beat cream cheese, 3 tablespoons of the sugar, and 1 tablespoon of the lemon peel with electric mixer on medium speed until smooth and creamy. Generously spread mixture over 5 slices of the challah. Press a few blueberries onto cream cheese; place another slice challah on top of each to make cream cheese and blueberry sandwiches. Place 4 of the sandwiches in baking dish. Cut remaining sandwich into pieces to fill in any gaps between the ones already in the dish.
  • In large bowl, beat eggs, remaining 3 tablespoons sugar, remaining 1 tablespoon lemon peel, the milk and cream with whisk. Pour mixture over challah in casserole; top with remaining blueberries. Cover with plastic wrap; refrigerate at least 1 hour but no longer than 12 hours.
  • Take dish out of refrigerator about 30 minutes before baking to take the chill off. Heat oven to 350° F. Bake about 40 minutes or until puffed and golden. Cool on rack 15 minutes before serving.

Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 185 mg, Fat 3, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 13 g, TransFat 1/2 g

1 package (8 oz) cream cheese, softened
6 tablespoons sugar
2 tablespoons grated lemon peel
10 slices (1/2 inch thick) challah
2 cups blueberries
8 eggs
2 cups whole milk
1 cup heavy whipping cream

STRAWBERRY CREAM CHEESE STUFFED FRENCH TOAST RECIPE BY TASTY

Here's what you need: vegan cream cheese, freeze dried berries, vegan sugar, ciabatta roll, plant based milk, chickpea flour, vanilla extract, vegan butter, fresh berry, vegan whipped cream, powdered sugar, maple syrup

Provided by Lauren Needham

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 12



Strawberry Cream Cheese Stuffed French Toast Recipe by Tasty image

Steps:

  • Grind freeze dried berries and mix with one package of vegan cream cheese and sugar, set aside.
  • Mix plant milk and chickpea flour in a bowl large enough to fit a roll in. Then, take a roll and cut through the middle to create space for filling.
  • Put cream cheese mixture into a sandwich baggy and cut a corner off for easy filling of rolls.
  • Fill the ciabatta rolls with cream cheese then soak in the milk/chickpea flour mixture.
  • Add butter to a fry pan on low/medium heat, add rolls to the pan. About 3-4 min on each side or until desired golden brown and crispness.
  • Serve with fresh berries, whipped topping, powdered sugar and maple syrup.

Nutrition Facts : Calories 518 calories, Carbohydrate 47 grams, Fat 29 grams, Fiber 7 grams, Protein 15 grams, Sugar 16 grams

1 package vegan cream cheese
1 ½ cups freeze dried berries
1 tablespoon vegan sugar
1 package ciabatta roll, gluten-free
2 cups plant based milk
⅔ cup chickpea flour
2 teaspoons vanilla extract
2 tablespoons vegan butter
fresh berry
vegan whipped cream
powdered sugar
maple syrup

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