Stuffed French Toast with Strawberries

This recipe was developed by chefs at RIT during one of our product trainings.

Servings: 1
Serving size: 2 slices

Ingredients

1/4 cup Acremade egg substitute
1 pint strawberries
1 Tbsp. sugar
4 Tbsp. oat milk
1/4 tsp. cinnamon
1/3 tsp. powdered sugar
1/2 cup oat milk whipped cream
1 Tbsp. vegan butter, liquid
2 slices Texas toast

Preparation

1. Mix egg substitute and water in a bowl until smooth. Add more water if the mixture looks too thick.
2. Add oat milk, cinnamon, and sugar to egg mixture. Mix well.
3. Ladle liquid butter onto a hot pan.
4. Lay one slide of Texas toast at a time into the egg mixture, making sure to coat both sides before adding it to the pan.
5. When one side is browning, flip the toast and cook the other side until most of the liquid is gone.
6. Slice strawberries.
7. Take one slice of the French Toast, and add half of the strawberries and whipped cream. Then add the other slice of French Toast on top.
8. Finish dish with the rest of the strawberries on top, and add more whipped cream and a dash of powdered sugar.
9. Enjoy!