Cranberry Cheesecake & Pistachio Stuffed Vegan French Toast
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
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
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.