Blended bananas are the perfect substitute for the traditional egg in this decadent Strawberry Pecan Stuffed French Toast recipe. A regular loaf of bread works great, or you can try slicing up a mini baguette for fun, bite-size toasts. I’ve decorated this sweet breakfast with maple syrup and additional fresh strawberries, but a simple sprinkle of confectioners’ sugar or even an additional spoonful of the strawberry filling would both make excellent toppings.

Strawberry Pecan Stuffed French Toast
Serves 4

Ingredients:

• 1 cup chopped fresh strawberries
• 1/2 cup vegan cream cheese substitute
• 1/4 cup chopped pecans
• 8 slices of thick bread (or 16 mini slices for smaller toasts)
• 2 large bananas, sliced
• 1 tablespoon vegan brown sugar
• 1 1/2 teaspoons vanilla extract
• 3/4 cup vanilla almond milk

 Preparation:

1. Stir together the strawberries, cream cheese substitute and chopped pecans until fully combined. Set aside.
2. Blend the sliced bananas, brown sugar, vanilla extract and almond milk in a blender or food processor until fully combined, approximately 30 seconds.
3. Pour the batter blend into a large bowl.
4. Spread the strawberry cream mix on one slice of bread, all the way to the edges.
5. Sandwich another slice of bread on top of the strawberry-covered slice.
6. Press down firmly around the edges to help the bread stick together.
7. Dip one side of the sandwich in the batter, then the other side.
8. Cook the toast on a griddle or a prepared skillet until brown, approximately 3-4 minutes on each side. Reduce the heat if you find that the toast is browning too quickly.
9. Serve warm.