Whipped Cream Cheese Vegan Stuffed French Toast with Peaches and Blueberries

5 from 1 vote

Whipped Cream Cheese Vegan Stuffed French Toast with Peaches and Blueberries is one of the best vegan breakfast ideas (or brunch).

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: people

Calories: 569kcal

1 loaf pre-made vegan brioche bread (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
¼ cup ground flaxseed
2 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon vanilla
¼ cup vegan butter, divided

*If making, prep loaf of bread before proceeding
In a blender, add the tofu, dairy free milk, flaxseed, cinnamon, nutmeg, and vanilla. Blend until well combined. Pour into a flat bottomed dish.
Carefully take a knife and cut a slit in the middle of each slice of bread.
Heat 1 tablespoon vegan butter into a skillet over medium low.
Place slices of bread in mixture and gently press down. Flip and repeat. Remove from mixture and place on heated skillet.
Cook for 2-3 minutes or until golden brown. Flip and cook on other side for 2-3 minutes. Repeat until all slices have been cooked.
While cooking, into a large bowl, beat cream cheese until fluffy. Add in powdered sugar and vanilla and beat again just until combined.
Pour cream cheese mixture into a pipping bag and pipe into french toast where you cut the slit earlier. **
Serve warm with fresh peaches and blueberries, maple syrup and other desired toppings.

*See post for other bread options

**Can also spoon it in, but the piping works easier- use a Ziploc if you don't have piping bags.