Stuffed Cinnamon Roll French Toast with Creamy Maple Drizzle

time: 20 min.

serves 2.

INGREDIENTS

For the French toast:

• ¾ cup unsweetened oat milk

• 1 Tbsp flax seeds

• 1 Tbsp chia seeds

• 1 Tbsp ground cinnamon

• 1 Tbsp maple syrup

• 1 tsp pure vanilla extract

• 6 (1-inch) slices vegan sourdough bread

For the stuffing:

• 1 ½ cup Spero Sunflower Cream Cheese (Cinnamon, Strawberry, Pumpkin, Chocolate, or Original)

• 2 Tbsp coconut oil, softened

• ¼ cup maple syrup* (only use for Original)

• 1 tsp pure vanilla extract

For the drizzle:

• ¼ cup Spero Sunflower Cream Cheese (Cinnamon, Strawberry, Pumpkin, Chocolate, or Original)

• ¼ cup pure maple syrup

• ½ tsp ground cinnamon

INSTRUCTIONS

French Toast

1. In a high speed blender, combine oat milk, flax seed, chia seed, cinnamon, maple syrup, and vanilla extract. Process until smooth. Transfer to a shallow bowl.

2. Heat a greased griddle over medium heat. Dip bread into oat milk batter to coat both sides, allowing excess to drip away. Transfer bread to hot pan. Cook 2-3 minutes per side, until golden. Work in batches to avoid overcrowding.

Stuffing & Drizzle:

1. In a bowl with an electric mixer, beat Spero Sunflower Cream Cheese, coconut oil, maple syrup* (only for Original), and vanilla extract until fluffy.

2. To make the drizzle: In a medium mixing bowl, whisk Spero Sunflower Cream Cheese (Cinnamon) with maple syrup and ground cinnamon.

Assemble:

1. Begin with a slice of French toast.Top with ⅓ cup stuffing. Top with another slice of French toast. Top with another ⅓ cup stuffing. Top with a final slice of French Toast.

2. Repeat to make two servings. Top each with creamy maple drizzle and sprinkle with ground cinnamon.

Enjoy!