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Blackberries and Cream Stuffed French Toast

Blackberries and Cream Stuffed French Toast

  • Author: Brian
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Plant-Based

Description

Enjoy a delicious breakfast with Blackberries and Cream Stuffed French Toast made with plant-based cream and natural gelling agent for extra flavor. This luscious dish combines soft, custardy bread with a sweet and tangy blackberry filling perfectly balanced by a creamy, smooth plant-based layer. Ideal for cozy mornings or brunch gatherings, this recipe offers a delightful blend of textures and tastes that will leave you wanting more.

Ingredients

Scale

Bread

  • 4 thick slices of sturdy bread (such as brioche or challah)

Blackberry Cream Filling

  • 1 cup fresh blackberries
  • 2 tbsp maple syrup (natural)
  • 1 tsp natural gelling agent
  • 1/2 cup plant-based cream
  • 1/2 tsp vanilla extract (natural)

Custard Soak

  • 3 large eggs
  • 1/2 tsp cinnamon
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1/4 tsp vanilla extract (natural)

For Cooking and Serving

  • 2 tbsp plant-based butter
  • Maple syrup (natural), for drizzling
  • Fresh blackberries, for garnish

Instructions

  1. Prepare the Blackberry Cream Filling: Gently heat fresh blackberries with maple syrup (natural) and natural gelling agent in a small saucepan over low heat until the mixture thickens into a luscious spread. Remove from heat and allow to cool slightly before stirring in plant-based cream and vanilla extract (natural) until smooth and well combined.
  2. Assemble the Stuffed French Toast: Take two thick slices of bread and spread a generous layer of the blackberry cream filling between them, forming a sandwich. Press gently to secure the filling without squeezing out the cream.
  3. Make the Custard Soak: In a bowl, whisk together eggs, cinnamon, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) until well combined, forming a smooth custard mixture.
  4. Dip and Cook: Heat plant-based butter in a skillet over medium heat. Dip the stuffed bread sandwich into the custard soak, coating both sides thoroughly but gently. Cook in the skillet for 3 to 4 minutes on each side, or until golden brown and slightly crisp.
  5. Serve Warm: Place the cooked stuffed French toast on a plate. Drizzle with maple syrup (natural) and garnish with fresh blackberries. Serve immediately for the best taste and texture.

Notes

  • Choose thick bread slices to hold the filling and soak up custard without falling apart.
  • Do not overfill to avoid messy sandwiches and soggy bread.
  • Favor fresh blackberries for the best flavor and texture; if using frozen, thaw and drain excess juice.
  • Cook on low to medium heat to prevent burning and keep the center tender.
  • Allow the blackberry cream filling to cool before assembling to maintain ideal texture.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Pan-frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed French toast sandwich
  • Calories: 380
  • Sugar: 18g
  • Sodium: 220mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 8g
  • Cholesterol: 140mg

Keywords: French toast, blackberry cream, plant-based breakfast, stuffed French toast, brunch recipe, dairy-free, vegetarian

Find it online: https://puretastekitchen.com/blackberries-and-cream-stuffed-french-toast/