Gluten-Free, Vegan, Serves 6
- 1 loaf of gluten-free bread, sliced
- 8 oz vegan cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced
- 4 tbsp vegan butter, melted
- 1/4 cup maple syrup
- 1 cup non-dairy milk (such as almond milk)
- 1 tbsp ground flaxseed
- 1 tsp cinnamon
- Pinch of salt
Preheat your oven to 350°F (180°C). Grease an 8×8-inch baking dish with cooking spray. Combine the vegan cream cheese, powdered sugar, and vanilla extract in a medium mixing bowl. Mix until smooth and creamy. Spread a layer of the cream cheese mixture onto one slice of gluten-free bread. Top with a layer of sliced strawberries and another slice of bread to make a sandwich. Repeat this process until all the bread slices are used up and you have four sandwiches. Cut each sandwich in half diagonally to create triangles.
Whisk together the melted vegan butter, maple syrup, non-dairy milk, ground flaxseed, cinnamon, and salt in a separate mixing bowl until well combined. Dip each triangle of stuffed bread into the milk mixture, ensuring it is coated on both sides. Place the dipped triangles into the greased baking dish, arranging them in a single layer. Pour any remaining milk mixture over the top of the bread triangles. Bake the stuffed French toast for 25-30 minutes or until golden brown and crispy outside. Remove the baked stuffed French toast from the oven and let it cool for a few minutes before serving.