Vegan Blueberry Bread French Toast with Blueberry Cream Cheese Topping
This delicious recipe can either be a very rich breakfast or a dessert! 
For Blueberry Bread
1/3 cup of Earth Balance (I use whipped Earth Balance)
1/2 cup of applesauce
1/4 teaspon salt
2 cups of flour
1 cup of sugar 
1 tablespoon baking powder
1 teaspoon of vanilla 
1/2 cup of vegan soy creamer (makes this bread super moist!)
1/2 cup of soy milk (I used rice milk)
1 teaspoon of lemon juice 
2 cups of fresh blueberries (fresh is recommended over frozen)
For Blueberry Cream Cheese Topping

1 container of Tofutti Cream Cheese
1 teaspoon of vanilla 
1/3 cup of sugar 
1 cup of blueberries 
For French Toast Dredge 

1/2 cup of flour 
1 cup of water
Apple Pie Spice (optional) 


Combine all dry ingredients and add the wet ingredients for bread, except for blueberries. If batter is too thick, add a little water until the consistency is relatively thick but about the viscosity of cake batter. Add blueberries and gently stir, to avoid crushing them and turning your batter purple. 
Pour into a 8 or 9 inch bread pan and bake for 50 minutes or until a knife comes out clean except for a few crumbs. Cool bread for 30 minutes before cutting. 
While bread is cooling, mix all ingredients together for the cream cheese topping using an electric mixer. Mix until ingredients are combined and the color is purple. Put this mix immediately in the freezer and let it sit until ready for serving (the mixer causes the ingredients to thin because friction heats it, so freezing it will thicken the mixture back up.) 
Mix together the french toast dredge ingredients until the batter is very thin. Add more water if necessary. When the bread has cooled, slice the bread after turning it over on a plate, and soak into dredge, coating it completely. Put a pan over medium heat, and add a little Earth Balance. Place french toast in pan and cook until the dredge is not liquid anymore and has formed a golden crust around bread. Remove from heat and take cream cheese topping out of freezer, and mix until it is not frozen.
Serve over French toast and garnish. 

Vegan Blueberry Bread French Toast with Blueberry Cream Cheese Topping

This delicious recipe can either be a very rich breakfast or a dessert! 

For Blueberry Bread

  • 1/3 cup of Earth Balance (I use whipped Earth Balance)
  • 1/2 cup of applesauce
  • 1/4 teaspon salt
  • 2 cups of flour
  • 1 cup of sugar 
  • 1 tablespoon baking powder
  • 1 teaspoon of vanilla 
  • 1/2 cup of vegan soy creamer (makes this bread super moist!)
  • 1/2 cup of soy milk (I used rice milk)
  • 1 teaspoon of lemon juice 
  • 2 cups of fresh blueberries (fresh is recommended over frozen)
For Blueberry Cream Cheese Topping
  • 1 container of Tofutti Cream Cheese
  • 1 teaspoon of vanilla 
  • 1/3 cup of sugar 
  • 1 cup of blueberries
For French Toast Dredge 
  • 1/2 cup of flour 
  • 1 cup of water
  • Apple Pie Spice (optional) 

Combine all dry ingredients and add the wet ingredients for bread, except for blueberries. If batter is too thick, add a little water until the consistency is relatively thick but about the viscosity of cake batter. Add blueberries and gently stir, to avoid crushing them and turning your batter purple. 

Pour into a 8 or 9 inch bread pan and bake for 50 minutes or until a knife comes out clean except for a few crumbs. Cool bread for 30 minutes before cutting. 

While bread is cooling, mix all ingredients together for the cream cheese topping using an electric mixer. Mix until ingredients are combined and the color is purple. Put this mix immediately in the freezer and let it sit until ready for serving (the mixer causes the ingredients to thin because friction heats it, so freezing it will thicken the mixture back up.) 

Mix together the french toast dredge ingredients until the batter is very thin. Add more water if necessary. When the bread has cooled, slice the bread after turning it over on a plate, and soak into dredge, coating it completely. Put a pan over medium heat, and add a little Earth Balance. Place french toast in pan and cook until the dredge is not liquid anymore and has formed a golden crust around bread. Remove from heat and take cream cheese topping out of freezer, and mix until it is not frozen.

Serve over French toast and garnish. 

Photo posted 2 years ago with 178 notes
Tags: vegan vegan food vegan cooking vegan recipe vegan french toast vegan blueberry muffins i came
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