Best Vegan Stuffed French Toast/ How to Make a Vegan Egg (Vegg)

The best Vegan French Toast ever! It’s soft, sweet, and cooked to golden perfection with the Vegg Power Scramble. Today we are making a breakfast staple. I will be showing you three simple recipes starting with a classic. I am also serving up an apple strudel toast and ending with a stuffed blueberry cheesecake recipe.

🔗 Ingredient links
The Vegg Power Scramble Mix:
Oat Milk:
The only blender you’ll ever need:
THE PERFECT KNIFE SET:

🍳Other Vegg Products
The Vegg Vegan Egg Yolk :
The Vegg – Vegan Egg Baking Mix:

🍽Also Check out:

Vegan Ramen with a Fried Egg:
Poached Vegan Eggs Benedict:
Vegan Caramel recipe:

🌿 FULL RECIPE🌿
Classic French Toast
Ingredients
8 slices French bread
4 tbsp The Vegg Power Scramble Mix
½ cup of water
1 cup plant based milk (I am using oat milk)
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
Pinch of salt
Unsalted vegan butter for cooking
Maple syrup powdered sugar, and berries for serving, if desired
Instructions
Cut each slice of bread into 1” thick pieces and set aside.
In a shallow pan or pie plate, add milk, vanilla, Vegg power scramble mix, cinnamon, water and a pinch of salt. Whisk until well combined. The batter should be thin.
Dip each side of the bread in the egg mixture. Add a sprinkle of cinnamon and sugar to the top.
Set the skilled to medium/high heat. Add butter to the skillet and cook the French toast until golden brown, about 2-3 minutes on each side.
Serve with maple syrup, powdered sugar and berries and enjoy.

Apple Strudel French Toast Bake
Ingredients
For the apple mixture:
3 cups (350 grams) chopped apple
2 tablespoons (25 grams) granulated sugar
1/4 teaspoon ground cinnamon

For french toast :
8 slices French bread
4 tbsp The Vegg Power Scramble Miix
½ cup of water
1 cup plant based milk (I am using oat milk)
1/2 cup (100 grams) granulated sugar
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 teaspoons ground cinnamon
For the crumb topping:
1/3 cup (42 grams) all-purpose flour
1/2 cup (100 grams) light brown sugar lightly packed
1/2 teaspoon ground cinnamon
pinch of salt
1/4 cup (60 grams) cold unsalted vegan butter

Instructions
Cut bread into one inch thick pieces and then cube into bite size cubes.
To make the filling toss together the chopped apples, 2 tablespoons sugar, and 1/4 teaspoon ground cinnamon. Mix until well combined and set aside.
In the blender add milk , 1/2 cup sugar, vanilla extract, 1 teaspoons ground cinnamon, the The Vegg Power Scramble Mix, and water. Blend until fully combined.
Spray a 9×13 baking pan well with nonstick cooking spray and add bread to the prepared baking dish. Add all of the chopped apple mixture on top of the bread and evenly spread it around. Add walnuts over the top.
Pour the Vegg mixture over bread, making sure to cover completely.
Cover and refrigerate for at least 3-4 hours or up to 12 hours.

To make the crumb topping:
whisk together flour, brown sugar, ground cinnamon, and salt, then add the cold butter. Using a pastry cutter (or fork) cut the butter into the mixture until it starts to come together and is crumbly.
Cover tightly and refrigerate until ready to bake.
When ready to bake preheat the oven to 350°F (177°C), remove from the refrigerator and let sit at room temperature for 30 minutes while the oven preheats.
After 30 minutes, uncover the french toast bake and top with crumb topping.
Bake for 45 minutes (for a softer texture) to 60 minutes (for a firmer bite) .
Cover with foil for the last 10-15 minutes of baking time to prevent excess browning on top.
I like to top this with my vegan caramel recipe found here:

🥬Final Recipe in comment box below.