Cranberry Cheesecake & Pistachio Stuffed Vegan French Toast

This decadent stuffed vegan French toast is cooked up in a light coconut milk cardamom batter, grilled until golden brown, and stuffed with a rich cranberry cheesecake and pistachio filling.

2015 has not been the year of breakfast on this blog. I’m kind of sorry about this, because, truth be told, I love posting breakfast recipes. Nothing makes me happier than cooking up some fun-filled vegan pancakes on a Sunday morning and snapping some photos before sitting down to enjoy them with the satisfaction of having some new killer breakfast blog material.

Alas, you guys aren’t breakfast peeps. I’m really not either though, which doesn’t really make sense, given what I just told you. I think during its early days I used this site as an excuse to cook up weekend breakfasts, thinking everyone would be all about it.

So here I am with my vegan dinner blog, which really does make sense, because vegan dinner is what I spend the most time cooking. But that doesn’t mean I won’t cook up some brekkie when I have a really good excuse, and today I’ve got two of ’em.

I created this recipe for the Vegan Mystery Box Challenge, which is a fun little blog event created by fellow vegan bloggers Sam from It Doesn’t Taste Like Chicken and Andrew from One Ingredient Chef. A whole bunch of bloggers are in on this. Basically, we all chose to enter on the premise that we’d be given three ingredients to craft a vegan recipe around, and then we’d each come up with our own fun creation, and we’d all share links to each other’s recipes on our blogs. The three ingredients we were given were coconut milk, cranberries and pistachios, which of course were begging me to be transformed into some crazy delicious French toast.

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Vegan Cranberry Pistachio Loaf by It Doesn’t Taste Like Chicken

Pistachio Crusted Cranberry Cashew Coconut Cheese by Lemon and Coconut

Cranberry Pistachio and Mango Salad by Veggies Save the Day

Cranberry Cointreau Coconut Ice Cream with Candied Pistachios by Vegan Yak Attack

Cranberry Pistachio Donuts by Two City Vegans (Casey)

Cranberry Pistachio Gingersnap Truffles by Two City Vegans (Alix)

Warm Barley Bowl with Roasted Brussels, Sweet Potatoes and a Coconut Curry Dressing by Taste Space

Whole Wheat Cranberry Pistachio Vegan Biscotti by Veggie Inspired Journey

Coconut Pistachio Cashew Cheese Panini with Cranberry Jam by Peppers and Peaches

Toasted Pistachio Rice Pudding with Candied Cranberries by The Lazy Vegan Baker

Pistachio and Cranberry Cream Sandwich Cookies by Love Me Feed Me

Vegan Meringue Nests with Cranberry Coconut Whip and Crushed Pistachios by The Viet Vegan

Vegan Coconut Quinoa Salad by Beets Not Meats

Cranberry Orange & Pistachio Muffins With Vanilla Cream by A Virtual Vegan

Gourmet Lazy Cabbage Rolls by Choose to Cook

Sweet Potato Coconut Curry with Cranberries and Pistachios by The Tofu Diaries

Lebanese Semolina Pudding (Layali Lubnan) by Lands and Flavors

Vegan Chocolate Cranberry Cake by The Seasonal Diet

Jolly Bollywood Holiday Curry by Sexie Veggies

Print

Cranberry Cheesecake & Pistachio Stuffed Vegan French Toast

This decadent stuffed vegan French toast is cooked up in a light coconut milk cardamom batter, grilled until golden brown and stuffed with a rich cranberry cheesecake and pistachio filling.

Course Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 695 kcal

Author Alissa

Ingredients

For the Cranberry Cheesecake & Pistachio Stuffing

• 2 cups fresh cranberries
• 1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
• 2 tbsp. maple syrup
• 1 tbsp. lemon juice
• 1 tsp. vanilla extract
• pinch salt
• 2 tbsp. water
• 1 cup shelled pistachios, coarsely chopped

For the French Toast

• 1/2 cup full fat coconut milk
• 1/2 cup soy or almond milk
• 2 tbsp. cornstarch
• 1 tbsp. maple syrup
• 1 tsp. vanilla extract
• 1/4 tsp. cardamom, or more, to taste
• pinch salt
• 8 slices crusty bread

For Serving

• vegan margarine
• maple syrup

Instructions

Make the Cranberry Cheesecake & Pistachio Filling

1. Bring a medium pot of water to a boil. Add cranberries and boil just until berries begin to split, about 1 minute. Remove from heat and drain into a colander.
2. Place cashews, maple syrup, lemon juice, vanilla and salt into food processor bowl and blend to a thick paste, stopping to scrape down sides of bowl as needed. Add water and continue blending until smooth. Add cranberries and pulse a few times, just to chop and incorporate cranberries into the mixture.

Make the French Toast

1. In a small bowl, whisk together coconut milk, soy or almond milk, cornstarch, maple syrup, vanilla, cardamom and salt until well blended.
2. Lightly oil a nonstick skillet or frying pan and place over medium heat. Working in batches if needed, dip both sides of each bread slice into coconut milk batter. Place bread slices into pan or skillet and cook until lightly browned on bottoms, about 3-4 minutes. Flip and cook another 3-4 minutes on opposite sides. Repeat for all bread slices, adding oil to the pan as needed between batches.

Serve

1. Spread cranberry cheesecake mixture over a slice of French toast and sprinkle with pistachios. Top with another French toast slice. Repeat until all French toast slices, cheesecake mixture and pistachios are used. Top each stack with vegan margarine and maple syrup.

Nutrition Facts

Cranberry Cheesecake & Pistachio Stuffed Vegan French Toast

Amount Per Serving (2 slices + 1/4 batch of stuffing)

Calories 695 Calories from Fat 318

% Daily Value*

Fat 35.3g54%

Saturated Fat 11.1g56%

Sodium 535mg22%

Potassium 492mg14%

Carbohydrates 75.6g25%

Fiber 7.9g32%

Sugar 17.3g19%

Protein 18.6g37%

Calcium 120mg12%

Iron 6.7mg37%

* Percent Daily Values are based on a 2000 calorie diet.

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