Stuffed French Toast

My mom made these for brunch this morning and they were so delicious, we ate the leftovers for dinner. The batter recipe is from The Kind Life but she stuffed them with Tofutti cream cheese with orange zest mixed in it. We took two slices of bread and “glued” them together with the cream cheese. For some, we added a layer of apricot jam. They reminded me of my mom’s stuffed french toast she used to make when I was a kid: cream cheese mixed with crushed pineapple and chopped walnuts.

INGREDIENTS:
Yeast-free bread slices (French Meadow Summer Bread or whole spelt bread are good options)
1 1/2 cups firm tofu
1 1/2 teaspoon cinnamon
2 tablespoons rice syrup
1/2 cup soy milk
1/2 teaspoon sea salt
1 tablespoon corn oil
1 teaspoon vanilla
Oil of your choice (olive, safflower, sunflower, etc.) for frying
Stuffing: 2- 8oz containers of Tofutti cream cheese, zest from one large orange and maybe some sugar for sweetness–blended together.

DIRECTIONS:
Blend all (non-optional) ingredients together until smooth and creamy. If too thick, add more soy milk. There are two ways to “stuff” the French toast. You can spread the cream cheese on two slices and sandwich them together, or if the slices are thick enough, split the slice with a knife, but only slice it about 3/4 of the way and fill with the stuffing. Dip bread in batter and fry in hot oiled skillet until browned on both sides. Top with fresh fruit, maple syrup, powdered sugar, or any of your favorite toppings.