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    You are here: Home / Breakfast / Cranberry Cheesecake & Pistachio Stuffed Vegan French Toast

    LAST UPDATED: January 28, 2022 • FIRST PUBLISHED: December 17, 2015

    Cranberry Cheesecake & Pistachio Stuffed Vegan French Toast

    Jump to Recipe Print Recipe

    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.

    Cranberry Cheesecake & Pistachio Stuffed Vegan French Toast

    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.

    Cranberry Cheesecake & Pistachio Stuffed Vegan French Toast

    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.

    It also happens to be the holiday season, so even the most unbreakfasty among us can get down with some stuffed vegan French toast. Love this idea? Love coconut milk, cranberries and pistachos? This recipe is for you!

    Cranberry Cheesecake & Pistachio Stuffed Vegan French Toast
    Pair of Hands with Fork and Knife Cutting into a Stack of Stuffed Vegan French Toast
    5 from 1 vote
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    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

    • ½ cup full fat coconut milk
    • ½ cup soy or almond milk
    • 2 tbsp. cornstarch
    • 1 tbsp. maple syrup
    • 1 tsp. vanilla extract
    • ¼ 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 + ¼ 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.
    « Three Bean Vegan Tamale Pie
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Amelia says

      December 17, 2015 at 6:02 am

      Amazing! Heaven on a plate.

      Reply
    2. janet @ the taste space says

      December 17, 2015 at 8:04 am

      Looks like a wonderful holiday breakfast. Great use of the ingredients, Alyssa.

      Reply
    3. Jenn says

      December 17, 2015 at 10:08 am

      I LOVE breakfast!!! It was my favorite meal of the day before going plant based and I still love it now just as much! Your recipes are always so creative and this French Toast is no exception. Love that filling!!! I might just eat that straight from the bowl! :) YUM!

      Reply
    4. Casey says

      December 17, 2015 at 11:58 am

      You are INSANE... and AWESOME! This looks incredible. Alix and I were really excited to see this one and you didn't let us down!

      Reply
    5. sam ~ it doesn't taste like chicken says

      December 17, 2015 at 12:40 pm

      Um, your french toast looks insane!!!!!! The colour, the fluffiness, I want it now!
      Thank you so much for being part of this challenge Alyssa!

      Reply
    6. Leah M @ love me, feed me says

      December 17, 2015 at 12:49 pm

      Eeeee! This is such a beautiful creation! I need it in my life asap <3

      Reply
    7. Amy (Lemon and Coconut) says

      December 17, 2015 at 12:49 pm

      YUM! Looks so delicious. I'm the same I never do breakfast specific recipes either, though I have been meaning to :)

      Reply
    8. Monique from Choose To Cook says

      December 17, 2015 at 1:44 pm

      I love breakfasts! I love all the breakfasts! Your stuffed French Toast looks like it should be on the cover of a magazine! How much will my family LOVE ME when I make this up over the holidays!

      Reply
    9. Erin Holt says

      December 17, 2015 at 2:17 pm

      Oh wow!! I don't think I have ever had a stuffed french toast since I went vegan 6.5 years ago!! I can't wait to make this!! Thank you!!

      Reply
    10. Natalie Tamara says

      December 17, 2015 at 5:03 pm

      Ohh my goodness, this looks insanely good! I could happily eat this for breakfast... or dessert ;) It's so amazing seeing the creative recipes everyone has come up with for the challenge!

      Reply
    11. Jackie @ Vegan Yack Attack says

      December 17, 2015 at 6:27 pm

      Girl, I totally feel you on breakfast; brunch recipes are my favorite by far! Even if ice cream recipes are catching up. This stuffed french toast is gorgeous!

      Reply
    12. Bethany @ Athletic Avocado says

      December 20, 2015 at 8:39 am

      Don't be sorry about posting too many breakfast recipes, breakfast is the BEST meal of the day! And if I had this french toast for breakfast, I feel like I could conquer the world! It looks INCREDIBLE!

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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