Stuffed French Toast (Gluten Free, Dairy Free)


When Haggen grocery stores (a high end Pacific Northwest grocery chain) asked me to create a classic recipe with a fun gourmet twist, I was excited!




I had thought about a few, but the one that stuck out the most was a stuffed French toast. I have been making stuffed French toast since my early 20’s. I’ve tried several variations, but this time around I wanted to play with chocolate and raspberry flavors.




Cream cheese is essential inside of a stuffed French toast. Before going dairy free I would just use an organic cream cheese. Now that we are dairy free, finding vegan cream cheese is easy and it tastes very good. Daiya is an excellent brand, but I have used Go Veggie and the Trader Joes brand as well. We love them all.




For the second part of the filling preserves are typically my go-to. This time around I wanted a chocolate nut spread and I knew Haggen would have a delicious and healthy version.



I found a brand that I had never tried and I ended up falling in love with! Wild Friends makes several nut butters and its Chocolate Coconut Peanut Butter sounded amazing!




The inside is stuffed with the vegan cream cheese and chocolate coconut peanut butter. The “sandwich” is then dipped in an egg and milk mixture flavored with cinnamon and vanilla. I cook the French toast on a skillet with coconut oil. The coconut oil gives it amazing flavor.



I then drizzled it with a raspberry syrup and garnished with fresh raspberries.




This stuffed French toast was absolutely decadent. It had a slight salty crunch from the peanut butter and a perfect cream cheese touch. The raspberry syrup gave it just the right amount of sweetness and I savored each bite.



This will be the show stopper for Mother’s Day breakfast or brunch and it is beautiful to display. The best part is how simple it is to make and everyone will absolutely love it.




I can’t wait to try this again and I am sure you will love it.






Gluten Free bread stuffed with vegan cream cheese and chocolate coconut peanut butter, then cooked to a perfect crisp. Finished by drizzling with raspberry sauce and topped off with fresh raspberries. This dish has a sweet and salty flavor that is pure decadence.

Haggen is also doing an Everyday Gourmet Giveaway. I want one of everything! Be sure to head over and enter!!




Serves: 4

Prep: 10 Minutes

Cook Time: 30 minutes


Ingredients:

4 Eggs

¼ Cup Dairy Free Milk

1 TBSP. M&B brand Organic Pure Vanilla Extract

¼ tsp. Cinnamon

3 TBSP. Coconut Oil

8 Slices Franz Gluten Free Mountain White Bread

4 TBSP. Daiya Plain Cream Cheese

4 TBSP. Wild Friends Chocolate Coconut Peanut Butter

4 or more TBSP. Lopez Island Farm Raspberry Syrup (about 1 TBSP. per stuffed French Toast)

2 TBSP. Powdered Sugar (optional)


Directions:



1.       In a shallow bowl beat eggs, vanilla, dairy free milk and cinnamon.

2.       Heat 1 TBSP. coconut oil in a skillet on medium heat.

3.       Take 2 slices of bread, add 1 TBSP. of cream cheese and spread on one slice of bread. Take 1 TBSP. chocolate coconut peanut butter and spread on the other slice of bread.

4.       Press both slices together to create a sandwich.

5.       Place sandwich in egg mixture and allow to sit for 4 seconds on each side to absorb.

6.       Place in skillet with hot coconut oil and cook for 4 minutes on each side.

7.       Repeat for each serving, adding additional coconut oil to skillet as needed.

8.       Serve drizzled with raspberry sauce, fresh raspberries and a light dusting of powdered sugar.
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