Having more time on our hands = fancy breakfasts (or even dinners) like this! What are you eager to master next?
8 slices Julia’s TableⓇ Soft White Bread
4 tablespoons vegan cream cheese, softened
½ pint fresh raspberries or 1 cup thawed frozen raspberries, mashed with a fork
1 cup preferred unsweetened nondairy milk
2 tablespoons maple syrup, plus more for serving
1 tablespoon ground chia seeds
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 tablespoons virgin coconut oil
Lay 4 slices bread on a countertop. Spread each with 1 tablespoon cream cheese and 1 tablespoon mashed raspberries. Place remaining 4 slices bread on top.
In a wide, shallow bowl whisk to combine nondairy milk, maple syrup, chia seeds, cinnamon, and vanilla.
In a large nonstick skillet melt 1 tablespoon coconut oil over medium heat. Dip 2 stuffed French toasts in the milk-chia mixture so it coats all sides. Place French toast in skillet and brown on both sides.
Repeat with remaining French toast and coconut oil.
To serve, cut French toast diagonally in half, place 2 halves on each plate, and drizzle with maple syrup.