Name: Whipped Cream Cheese Stuffed French Toast with Peaches and Blueberries
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 loaf vegan brioche ((or vegan challah bread)*, cut into 1 inch thick slices); 1 block silken tofu (water drained from package but NOT pressed); 2 cups unsweetened dairy free milk; 0.25 cup ground flaxseed; 2 tsp cinnamon; 0.25 tsp nutmeg; 1 tbsp vanilla; 0.25 cup vegan butter (divided); 8 oz vegan cream cheese ((we prefer Wayfare)); 1 cup powdered sugar; 1 tsp vanilla; 2 large fresh peaches (sliced); 1.5 cups fresh blueberries; null null powdered sugar; null null maple syrup; null null vegan whipped topping

Instructions

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1

Prep vegan brioche (1 loaf) or vegan challah bread if making from scratch.
2

In a blender, combine silken tofu (1 block), unsweetened dairy free milk (2 cups), ground flaxseed (0.25 cup), cinnamon (2 tsp), nutmeg (0.25 tsp), and vanilla (1 tbsp). Blend until smooth, then pour into a shallow dish.
3

Using a knife, carefully cut a slit into the middle of each slice of [vegan brioche].
4

Melt vegan butter (1 tbsp) in a skillet over medium-low heat.
5

Dip slices of [vegan brioche] into the prepared batter, pressing gently to coat. Flip to coat both sides. Transfer to the heated skillet.
6

Cook for mins (2) per side, or until golden brown. Repeat for all slices.
7

While the french toast cooks, in a large bowl, beat vegan cream cheese (8 oz) until fluffy. Add powdered sugar (1 cup) and vanilla (1 tsp), then beat until just combined.
8

Transfer the [vegan cream cheese] mixture to a piping bag and fill each slit in the [vegan brioche] slices.
9

Serve warm, garnished with fresh peaches (2 large) (sliced), fresh blueberries (1.5 cups), [powdered sugar] and [maple syrup], and [vegan whipped topping] as desired.