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Blackberries and Cream Stuffed French Toast

Blackberries and Cream Stuffed French Toast

  • Author: Jonathan
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-Based

Description

Blackberries and Cream Stuffed French Toast is a warm, indulgent breakfast featuring thick slices of brioche or challah bread hollowed and filled with a luscious plant-based cream mixed with fresh blackberries. This recipe combines a rich custard soak flavored with natural vanilla and cinnamon, then pan-cooked to golden perfection using plant-based butter. Finished with a drizzle of natural maple syrup and optional powdered sugar, it offers a comforting, fresh, and fruity twist on classic French toast, perfect for weekends or special occasions.

Ingredients

Scale

Bread

  • 4 thick slices brioche or challah bread

Cream Filling

  • 1 cup plant-based cream
  • 1 teaspoon natural gelling agent
  • 1 cup fresh blackberries

Custard Soak

  • 3 large eggs
  • 1/2 cup plant-based milk
  • 1 teaspoon vanilla extract (natural)
  • 1/2 teaspoon cinnamon (natural)
  • 1 tablespoon maple syrup (natural)

For Cooking and Serving

  • 2 tablespoons butter (plant-based)
  • Maple syrup (natural), for drizzling
  • Powdered sugar (optional), for dusting
  • Extra fresh blackberries, for garnish

Instructions

  1. Prepare the Cream Filling: Whisk plant-based cream with a pinch of natural gelling agent until it thickens slightly. Gently fold in fresh blackberries, taking care to keep them whole and vibrant. Refrigerate this mixture to firm up before stuffing.
  2. Slice and Hollow the Bread: Using a sharp knife, carefully hollow out the center of each thick brioche or challah slice, creating a pocket while keeping the edges intact. This will hold the cream and blackberry filling.
  3. Stuff the Bread: Generously fill each hollowed bread slice with the chilled blackberry cream mixture, pressing gently to keep the filling compact but not overflowing.
  4. Make the Custard Soak: In a shallow bowl, whisk together eggs, plant-based milk, vanilla extract (natural), cinnamon (natural), and maple syrup (natural) until well combined. This custard will soak the bread and provide a soft, structured texture once cooked.
  5. Soak and Cook: Dip each stuffed bread slice into the custard, allowing it to soak thoroughly but briefly to prevent falling apart. Cook in a preheated skillet over medium-low heat with plant-based butter until golden brown and cooked through on both sides.
  6. Serve: Place the cooked French toast on plates, drizzle with maple syrup (natural), dust with powdered sugar if desired, and garnish with extra fresh blackberries for an appealing finish.

Notes

  • Choose sturdy bread such as day-old brioche or challah to hold the filling well.
  • Let the cream filling chill to firm up so it stays inside the bread when cooking.
  • Avoid over-soaking the bread in custard to maintain structure and texture.
  • Cook over medium-low heat to ensure even cooking without burning the crust.
  • Add fresh blackberries just before serving for fresh flavor and presentation.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Pan-frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed slice
  • Calories: 320
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 115mg

Keywords: blackberries, French toast, plant-based cream, breakfast, stuffed French toast, vegan-friendly, easy breakfast, fruit-filled toast

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