Stuffed French Toast



  • 3/4 c. soy milk
  • 12.3-oz. pkg. silken style tofu, soft
  • 1 tsp. cinnamon
  • 1 Tbsp. vanilla
  • 8 pieces Texas toast


  • 1 c. vegan cream cheese
  • 1/4 c. diced canned peaches


  1. Combine cream cheese and peaches and mix well. Split bread to form a pocket. Spread inside thinly with cream cheese and stuff with peaches.
  2. In blender, blend batter ingredients until smooth, adding more liquid if necessary. Spread prepared bread with mixture until completely wet.
  3. Cook on medium-high in well-oiled pan.
  4. Serve with Berry and Peach Fruit Topping and Raspberry Tofu Topping (see separate recipes).
Browse Cook(s): Mark Anthony
Browse Theme(s): Breakfast Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.