This vegan stuffed French toast is as luxe and delicious as breakfast can get, but it's also healthy. Wholegrain bread is slathered with peanut butter, stuffed with fruit, and coated in a scrumptious mixture of chia seeds, walnuts, and maple syrup.
I have had this stuffed French toast on my mind for a while now, after sharing with you my healthy -- and vegan-- version of Vegan French Toast.
So I cooked up my Vegan Whole Wheat Vanilla Bread, sliced it up, slathered some creamy peanut butter on each slice, loaded it up with fresh strawberries and bananas, dunked it in an eggless wash made of chia seeds, almond milk and vanilla, and then finished it all up with a coating of powdered walnuts to give my French Toast a golden crust.
I was expecting deliciousness, but this toast was beyond that. The heat makes the strawberries and bananas lightly tender and the peanut butter gets all gooey. The walnut-chia crust is crispy and crusty and so, so good.
If you are gluten-free, you can try this toast with my gluten-free sandwich bread. Use 1 tablespoon of tapioca starch in the eggless wash instead of the whole-wheat flour.
Here's the recipe now.
More vegan breakfast recipes to try
- Vegan Strawberry Bread
- Orange Almond Breakfast Loaf
- Vegan Zucchini Breakfast Strata
- Vegan French Toast Casserole
- Vegan French Toast
Recipe card
Healthy Stuffed French Toast
Equipment you'll need
- Shallow dish or bowl for vegan egg wash
- Cast iron or non-stick skillet
Ingredients
- 8 slices wholegrain bread
- 8 ripe strawberries (thinly sliced)
- 2 medium bananas (thinly sliced)
- 2 tablespoon smooth peanut butter
- 1 cup non-dairy milk (use any milk of your choice)
- ¼ cup whole wheat flour
- 1 tablespoon chia seeds, (ground to a powder in a food processor or spice grinder. You can substitute with 1 ½ tbsps flax meal.)
- 1 tablespoon maple syrup
- 2 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup walnuts (crushed to a fairly fine consistency. Some bigger pieces are okay.)
- Oil spray to coat the pan
Instructions
- Make the eggless wash by whisking together in a shallow dish the nondairy milk, powdered chia seeds, maple syrup, vanilla, salt, and flour.
- Spread some peanut butter on one side of each slice. Then arrange the sliced strawberries and bananas on the buttered side of the bread. Place another second slice, buttered side down, on top and press down firmly. Repeat three more times to make four stuffed French toasts total.
- Dredge the stuffed toast in the eggless wash, coating the top and bottom sides thoroughly. Then dredge it in the powdered walnuts.
- Heat a cast-iron or nonstick griddle or skillet and spray with oil. Place the French Toast on the griddle and toast each side until it's golden-brown. This should take 3-4 minutes per side on medium heat.
- Serve hot. The stuffed French Toast is great by itself but it's extra-special with a drizzle of maple syrup.
- The toast is quite filling-- one half makes a hearty serving. Nutrition info is for half of each stuffed French toast.
Melissa says
This is amazing! A lot of work with all the grinding, but worth it. The recipe makes a lot so I’ll freeze the ready-made sandwiches and see how it reheats. I didn’t have banana or strawberries so used apple and cherries instead. Fabulous! Thank-you!
Nikunj says
I am going to try this recipe. Its very innovative. Thanks so much for posting it! What would you suggest to replace the banana? I was thinking I could use peach
Vaishali says
Peach would be great!
Bushrah says
wow eye catching __ will definitely try it on this weekend
The Vegan Junction says
Now that is one intense breakfast! I love the fruity filling. 😉
Kristie says
I just made this for breakfast and it was amazing! Thanks so much for this recipe!!! Everyone in the house liked this and it was so easy.
Here's my write up:
Thanks, again!
Phil says
This looks fantastic, but I have a question. My son is gluten free. Can you recommend a substitute for the whole wheat flour?
Thanks!
Vaishali says
Hi Phil, you can use brown rice flour or tapioca starch. Use the same amount -- 1/4 cup-- if using rice flour, but cut down to 2 tbsp if you use the tapioca. Happy cooking, and hope your son likes it! 🙂
Phil says
Thanks so much for this input! Very helpful. My son does eat eggs, so I suppose I could just replace the whole eggless wash with eggs. Right?
Vaishali says
Yes, you could.
thiskindchoice says
This looks amazing, I love the peanut butter outside. Looks far more interesting than the traditional version - I love it when people take a conventional recipe and veganize it with so much creativity.
Gena says
This is a gorgeous recipe!
apaVegan says
Oh man, this is really something... I'm so gonna make this! Thanks for sharing ^_^
Vaishali says
apaVegan, thanks!
Anusha says
I wish I was your neighbor ..... Would have smelled that and come wafting on its heavenly tail to beg you to fix me a slice... 🙂 now I have to do all the hard work myself if I want to eat that ... 🙁
🙂 😉
Vaishali says
Hi Anusha, would be wonderful to have you for a neighbor. 🙂 You are welcome to visit any time. This recipe may look like it has many steps, but honestly it comes together in no time. I hope you will give it a try sometime.
Nupur says
What a gorgeous brunch dish!
This year, rather than making a bunch of vague resolutions all at once (which I've done for years- they just fizzle out), I'm choosing to establish one habit every month. It takes a few weeks to make a habit stick so this works out well.
In January, I'm working on my bedtime routine- to make it a habit to go to bed early (tearing myself away from books and knitting and TV) and get my rest as much as I can. I'm a parent of a poor sleeper and the lack of sleep is ruining my quality of life 🙂 so I have to salvage as much as I can.
Vaishali says
Nupur, I get it. Facing a full day without enough sleep can be daunting. Here's wishing you a successful -- but restful-- 2014.