Stuffed French Toast with Plum Jam
Stuffed French toast is a personal favourite for brunch. Crisp bread exterior with a runny, creamy interior, there really isn’t anything not to like. Stuffing the bread is an extra step, but it’s not difficult and only adds a minute or so extra time to prepare it, so we figure, why not do it? The possibilities to the stuffing are endless, too.
We try to make jam whenever we encounter particularly nice fruit. Because we don’t have much space to store it, we tend to only make a small amount and use it right away. Here we had come across particularly flavorful plums. I like to make my fruit preserves in the French style, which is to say, without the addition of commercial pectin, relying instead on concentrating the sugar syrup. The result is not the firm, spreadable jams you’re used to in stores, but instead a thick, semi-liquid sauce.
Join our email list and get a free copy of our newest eCookbook, “Quick and Easy Weekday Meals”
- 1lb/450g plums, pitted and thinly sliced
- 300g cane sugar
- 1 tablespoon lemon juice
- ½ vanilla bean, split and scraped
- 2 1-inch thick slices bread
- 4-6 tablespoons vegan cream cheese, we used Tofutti brand
- 1 tablespoon liquid sweetened (like agave or maple syrup), we used some of the syrup from the plum jam
- ½ cup non-dairy milk
- 2 tablespoons chickpea flour
- ¼ teaspoon kosher salt
- Oil to cook
- Confectioners’ sugar for dusting (optional)
- Combine the sliced plums, sugar, lemon juice, scraped vanilla seeds and vanilla bean in a medium non-reactive bowl. Cover with plastic wrap and refrigerate overnight.
- The next day, scrape everything into a medium pot and bring to a simmer over medium heat.
- Skim any foam that may come to the surface.
- Cook until it has thickened and the temperature of the sugar has reached 221F, about 15 minutes. Transfer to a 1 pint mason jar and allow to cool completely.
- Please note: this jam will not set up as firmly as a jam set with pectin. It will remain reasonably runny.
- Using a small, thin knife, cut through the top crust of the bread. Work the knife from top to bottom, one side to the other, until a pocket has been formed. Stop short of cutting through the outside crusts.
- Combine the cream cheese and liquid sweetener.
- Carefully open the pocket and spoon half of the cream cheese mixture into each piece of bread.
- Whisk together the non-dairy milk and chickpea flour until smooth. Pour the ‘custard’ in to a dish large enough to hold both pieces of stuffed bread.
- Place the stuffed bread in the milk mixture and allow to soak for 10 minutes, carefully flip the bread over. Allow to soak for another 10 minutes. Most of the milk mixture will have been absorbed.
- Heat a large pan over medium heat.
- Add a 1 tablespoon of oil to the pan and swirl it to coat.
- Carefully place the stuffed bread in the pan. Cook until well browned, about 3 minutes. Flip and repeat with the other side, about 3 minutes more.
- Remove from the heat and serve topped with plum jam and a generous dusting of confectioners’ sugar.