BBS:      TELESC.NET.BR
Assunto:  Vegan Stuffed French Toast
De:       Ben Collver
Data:     Tue, 14 Apr 2026 06:38:32 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Stuffed French Toast
 Categories: Breads, Breakfast
      Yield: 3 Servings
 
    1/2 c  Vegan cream cheese (120 g)
      2 tb Powdered sugar (16 g)
    1/2 ts Vanilla extract (2.5 ml)
    1/2 c  Fresh strawberries (120 g);
           - thinly sliced
      1 tb Sugar (12.5 g)
      1 c  Vegan milk (240 ml)
      1 tb Ground flax meal (7 g)
      1 tb Maple syrup (15 ml)
      1 ts Vanilla extract (5 ml)
    1/2 ts Ground cinnamon (1.5 g)
      6 sl Sandwich bread; thick,
           -brioche-style or sourdough
      2 tb Vegan butter or neutral oil
           - (30 ml); for the pan
           Maple syrup
           Fresh berries
 
  Preparation time: 15 minutes
  Cooking time: 15 minutes
  
  Golden, custardy, and filled with jammy berries and vanilla cream
  cheese, this vegan stuffed French toast turns brunch into something
  special!
  
  In a small bowl, mix the vegan cream cheese, powdered sugar, and
  vanilla extract until smooth and creamy. Set aside.
  
  Add sliced strawberries to a bowl and stir in 1 tb of sugar. Let
  stand for 10 minutes or so to soften and release their juices.
  
  In a shallow bowl, whisk together the vegan milk, ground flax meal,
  maple syrup if using, vanilla extract, and cinnamon. Let rest for 2
  to 3 minutes to allow the flax to thicken slightly.
  
  Lay out the bread slices. Spread the cream cheese leaving a 1/3"
  border and add sliced strawberry evenly over 3 slices. Top with the
  remaining bread slices to form sandwiches and gently press to seal.
  
  Quickly dip each sandwich into the custard on both sides--do not let
  them soak. The bread should absorb the custard but remain sturdy.
  
  Heat a large skillet or griddle over medium heat. Add the vegan
  butter or oil. Cook the stuffed French toast for 3 to 5 minutes per
  side, until golden brown and warmed through. Reduce heat slightly if
  needed to ensure the filling heats without burning the bread.
  
  Serve warm with maple syrup and fresh berries.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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