Vegan Stuffed French Toast

The peanut butter and jelly filling, plus a marshmallow-inspired topping, make this vegan French toast recipe taste like childhood!

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Vegan Stuffed French Toast

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3.5 by 17 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 6 mins to 8 mins

Vegan Stuffed French Toast

Directions

  1. Using a serrated paring knife, cut a pocket into one side of each of the bread slices. Spread 1 tablespoon peanut butter and 1 teaspoon jam into pocket of each bread slice.
  2. Drain the beans, reserving liquid. (Cover and chill beans up to 3 days for another use.) In a shallow dish whisk 1/3 cup of the liquid until foamy. Whisk in the next four ingredients (through nutmeg). Dip each bread slice into milk mixture for 5 seconds per side.
  3. Heat oil on a nonstick griddle or in a 12-inch skillet over medium heat. Place bread on griddle or in skillet and cook 3 to 4 minutes each side, turning once browned.
  4. Top with Aquafaba Cream, if desired, and sliced strawberries.

From the Test Kitchen

Aquafaba Cream:

In a medium bowl beat 1/4 cup drained liquid from beans, 1/2 tsp vanilla and 2 teaspoons maple syrup with an electric mixer on medium to high speed until foamy. Gradually add 2 tablespoons granulated sugar, beating on high speed until soft peaks form (about 6 minutes total.) Beat in 2 tablespoons powdered sugar on low speed. Makes about 2 cups.

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Nutrition Facts (Vegan Stuffed French Toast)

  • Per serving:
  • 259 kcal ,
  • 12 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 317 mg sodium ,
  • 29 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 8 g pro.
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Reviews (0)

17 Ratings

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