Vegan Pumpkin Cheesecake Stuffed French Toast

Vegan pumpkin cheesecake stuffed between thick slices of French toast is a real treat. The pumpkin, spices, and creamy cheesecake filling in this recipe make for a delicious breakfast or brunch treat.

Ingredients:

• 8 slices of thick vegan bread
• 1 cup canned pumpkin puree
• 1/2 cup vegan cream cheese
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup non-dairy milk
• 1 tbsp flour
• 1 tbsp nutritional yeast
• 1 tbsp cornstarch
• 1 tsp coconut oil

Instructions:

In a bowl, mix together pumpkin puree, vegan cream cheese, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and cloves until smooth

Set aside

Spread the pumpkin cheesecake mixture evenly onto 4 slices of bread, then top with the remaining 4 slices to make sandwiches

In another bowl, whisk together non-dairy milk, flour, nutritional yeast, and cornstarch to create a batter

Heat coconut oil in a skillet over medium heat

Dip each stuffed sandwich into the batter, ensuring both sides are coated

Place the battered sandwiches onto the skillet and cook until golden brown on both sides, about 3-4 minutes per side

Serve hot with your favorite toppings such as maple syrup, powdered sugar, or fresh fruit