Strawberry-Ricotta French Toast

Each slice of this fragrant French toast contains a pocket full of sweet, homemade vegan ricotta flavored with citrus zest, vanilla, and cinnamon. Drizzled with warm Strawberry-Rhubarb Syrup, this brunch main dish is sure to be a huge hit.

Makes 8 to 10 slices

What You Need For The French Toast:

  • 1 loaf French bread
  • 1-1/2 cups ripe bananas, sliced
  • 1-1/2 cups vanilla soymilk
  • 1 teaspoon cinnamon
  • 1/8 teaspoon turmeric
  • 1-1/2 tablespoons golden flaxseed meal

What You Need For The Filling:

  • 8 ounces firm tofu (not silken)
  • 2 tablespoons raw cashew butter
  • 1/2 teaspoon lemon zest, grated
  • 1/2 teaspoon orange zest, grated
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon orange juice, freshly squeezed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon sea salt
  • 2 cups fresh strawberries, sliced
  • Olive oil for frying
  • Strawberry-Rhubarb Syrup (see VegNews recipe)

What You Do:

  1. Slice the ends off the French bread. Starting at one end, measure 1/2-inch down the loaf and slice the bread 3/4 of the way through. Measure another 1/2 inch, and slice all the way through. You will have a one-inch slice of bread with a slice down the middle. Repeat this procedure until the whole loaf is sliced.
  2. In a blender, combine bananas, soymilk, cinnamon, turmeric, and flaxseed meal and purée until smooth. Pour into a shallow dish.
  3. In a food processor, prepare the filling. Combine the tofu, cashew butter, lemon zest, orange zest, sugar, lemon juice, orange juice, cinnamon, vanilla, and sea salt. Blend until smooth and stir in strawberries. Spoon 3 tablespoons of filling into each bread pocket and gently squeeze shut (without overfilling).
  4. Preheat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. Dip each bread pocket into the batter, gently coating both sides. Fry bread slices for about 5 minutes on each side, or until golden brown. Continue with remaining slices. Serve immediately with warm Strawberry-Rhubarb Syrup. If not serving immediately, keep warm in a 175-degree oven on a wire rack.

More Recipes

Easy Vegan Blueberry-Nectarine Fruit Crisp

Made with rolled oats, Sucanat, vanilla, and spices, this topping sets off the sweet combination of blueberries and nectarines. For added crunch and nutrition, add some chopped nuts or sunflower seeds.
Read More »

Vegan Paella

We love this vegan version of the traditionally meat- and seafood-packed Spanish rice dish.
Read More »

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

Easy Vegan Apple-Raisin Fruit Crisp

Made with rolled oats, Sucanat, vanilla, and spices, this topping takes fall-favorite fruit to a new level. For added crunch and nutrition, add some chopped nuts or sunflower seeds.
Read More »

Vegan Lemon Glaze

This delicious glaze makes a wonderful topping for gingerbread, and works great as a dipping sauce for fresh fruit.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »