Vegan pumpkin cheesecake stuffed into French Toast, what more could you ask for?
So, I’m not saying this is an everyday breakfast or brunch, by any means. This is more of a special occasion or weekend brunch. However, it may say sound super indulgent, and definitely is, but is does happen to be vegan, and refined sugar free. Also, all you would have to do to make it gluten free is to use your favorite gluten free bread! Vegan pumpkin cheesecake stuffed french toast is now a thing, and you need it in your life!
I have been madly in love with stuffed french toast for some time now, I have tried peanut butter and jelly stuffed french toast and one with just a regular cheesecake filling. However, Fall calls to me, and asks for pumpkin everything!
This is incredibly easy, and takes no time at all. Just stir together a quick filling of vegan cream cheese, pumpkin, maple syrup, vanilla and cinnamon. Spread on one slice of bread, then top with another. Dip into the custard made of whatever non dairy milk you like, and pumpkin! Yes, in this recipe, pumpkin is the egg replacer. It works out beautifully and gives it an extra pumpkin flavor element! Top with some maple syrup and maybe coconut whipped cream! BOOM! So damn good you may want to cry!
Vegan pumpkin cheesecake stuffed french toast is the best thing ever! When you are feeling left out of all the non vegan pumpkin spice products this Fall, just whip up some of this french toast, and make everyone jealous of you!
Brunch just got a make over, and it is extraordinary! Treat yo’ self! Or you can treat your friends and family too, but you may not want to share! If you have never had stuffed french toast, get ready to FALL head over heels(pun intended) in love!
Vegan Pumpkin Cheesecake Stuffed French Toast
Ingredients
Pumpkin Cheesecake Filling
- 8 oz. pkg Vegan cream cheese, I used Trader Joe's
- 1/3 C. Pumpkin, canned
- 2 Tbsp. Maple syrup
- 1/2 tsp. Vanilla
- 1/2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- a pinch of salt
For the French Toast
- 1 C. Almond milk
- 1/2 C. Pumpkin, canned
- 2 Tbsp. Maple syrup
- 1 tsp. Vanilla
- 1/2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- a pinch of salt
- 1 Loaf French bread, vegan or bread of choice
- Maple syrup for topping
- Coconut whipped cream for topping
Instructions
- First, make the cheesecake filling, by whipping together the vegan cream cheese, pumpkin, maple syrup, vanilla and spices. Whip together either with a whisk or hand mixer until fully combined. Place in the fridge while you make the rest.
- In a medium sized mixing bowl, whisk together the almond milk and pumpkin. Until fully combined. then add the maple syrup and spices. Whisk to combine.
- When ready, heat a griddle or pan on medium high, and spray with non stick spray.
- Now, spread one piece of bread with the pumpkin cheesecake mixture and top with another piece of bread.
- Dip into the almond milk and pumpkin mixture. Dip for a few seconds on one side, then flip over and dip the other side so both pieces of bread are soaked.
- Now place in the pan and cook until brown on one side 1-2 minutes, then flip and cook the other side. Repeat until you have made as many pieces as you like.
- Serve immediately with maple syrup and coconut whipped cream if you fancy that!
this looks yummy, i wonder if you could make it casserole style to feed a large group. can’t wait to try
I bet you could make this into a casserole! I haven’t tried, but I think it would work.
How have I never seen this on your blog before now?!?!? Must make this asap.
This looks delicious, but I hate pumpkin anything. Can I substitute the flavor for something else?
Maybe try it with sweet potato. 🙂
You could just leave out the pumpkin and do regular cheesecake. Or maybe apple butter, and make an apple spice cheesecake filling?
This looks spectacular! Can’t wait to make it when our weather gets a bit cooler. Although, I may not wait, lol! 🙂
I too thought making this as a casserole would be easier. So, I tried it! I followed the directions exactly until assembly, then I lined up my bread in a greased 13 x 9 pan, covered that layer with the cheesecake filling and put another layer of bread on top. I used 11 pieces of bread. I poured the almond milk mixture over all and baked at 375 for 30 minutes. I set the oven to broil for a few minutes at the end because, without eggs in the mixture, the bread wasn’t browning. That step gave the edges of the bread a nice texture. It had very good flavor, although it was kind of mushy. That was most likely because it needed to cook longer. We were running late and it would have benefited from a few more minutes in the oven, I think. The cheesecake mixture got pretty runny because of being in the heat so long, as opposed to a quick fry. Overall, I will definitely try this again and cook it longer.
this is such an amazing recipe and the fact you have made it vegan and refined sugar free is exactly what me and my husband need!!! I will be sure to try this one and also share it to my mom in law because oooh the pictures just are so amazing and tasty. Thanks for sharing <3
This was amazing! So delicious! I will make again for sure. Thank you for this great recipe.
French toast is such an indulgent breakfast and this recipe looks like the “treat yourself” version! Can’t wait to treat myself to this breakfast!
Could you make per of this ahead of time?