Berry-stuffed French Toast Pockets

Berry-stuffed French Toast Pockets Recipe

By Veegs


4 slices (1½ inches, or 4 cm thick) slightly stale brioche (Bonus Recipes) or vegan challah bread

½ cup (70 g) fresh raspberries

1 cup (235 ml) full-fat coconut milk or coconut cream, divided

1 tablespoon (8 g) arrowroot powder

1 tablespoon (15 g) maca powder (optional)

2 tablespoons (25 g) sugar

½ teaspoon pure vanilla extract

Pinch of fine sea salt

Non-stick cooking spray

Maple syrup, agave nectar, or brown rice syrup, for serving


1Using a paring knife, cut a deep slit across the top in the middle of each slice of bread. This will create your pocket. Stuff with about 2 tablespoons (31 g) fruit. Close the opening by gently pressing the bread together. Set the filled slices aside.

2Combine 2 tablespoons (30 ml) of the coconut milk with the arrowroot powder in a medium, shallow dish and stir to dissolve the powder.

3Add the remaining 14 tablespoons (205 ml) milk, maca powder, sugar, vanilla, and salt and whisk until smooth.

4Dip the pockets into the mixture, one at a time, and soak for a few seconds on each side. Let the extra batter drip back down into the dish.

5Heat a panini press fitted with smooth plates on high or use a large skillet. Lightly coat both sides of the pockets with spray. Cook the pockets on medium-low heat until golden brown, about 4 minutes in all if using a closed panini press, or 4 minutes on each side in a skillet.

6Drizzle a little of your favourite sweetener on top.

7Serve warm.

8Not a fan of raspberries? Not a problem: any sort of berry will fit here, be it blueberries, strawberries, or even blackberries. Just be sure to chop larger berries (like strawberries) so that they fit nicely in the pocket.

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