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Ladies and gentlemen….prepare yourselves!

What you’re looking at here is a cross between French toast and a Fluffernutter sandwich. Here’s what I figure happened, Lady fluffernutter meets Mr. French Toast, falls madly in love (it was that whole Frenchmen thing, gets em every time), they marry, live happily ever after in holy sandwich matrimony, and this is their freckled child and testament of their love.

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You have probably all figured out by now that I love to make as many things from scratch as I can. Obviously there are things that can’t really be done at home but if it can be, I’ve probably tried it. One of the best parts of this recipe is that, although it’s still nowhere near health food, it doesn’t have any high fructose corn syrup. I actually made homemade marshmallow fluff and it’s really not that big of a deal to do. I also used homemade sandwich bread but that’s not entirely necessary if you can find a good quality bread at your local grocery.

See, this is basically a balanced breakfast. Actually, I’m not sure what category this fits because it’s somewhere in between breakfast and dessert, bressert? dreakfast? Therefore it’s in a gray area and you can eat it anytime of day that you want without being questioned. can I get a whoop whoop for my brilliance!

Okay, so maybe I am a bad influence after all. Haha......

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Chocolate Chip Fluffernutter Stuffed French Toast (Vegan)

Any french toast lovers in the house? Well this recipe is about to take things to a whole other level.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients
French Toast:
16 slices of your favorite sandwich bread old and dry or toasted
2 cups unsweetened plant-based milk
2 tablespoons cornstarch
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup sugar
oil for cooking optional
powdered sugar for topping
Filling:
1 1/2 cups natural peanut butter
3 cups gelatin-free marshmallows
1/4 cup water
2/3 cup dairy free semi-sweet chocolate chips or chunks
pinch of salt

Instructions

French Toast:
Whisk the milk, salt, starch, sugar, vanilla, and cinnamon in a medium bowl.
Heat a large skillet over medium heat and grease spread enough butter to coat. Dip a few bread slices at a time into batter and fry on each side for 2 - 3 minutes until browned and toasty. Continue until all the bread has been French-toastified.
Filling:
Pour the marshmallows into a double boiler (or microwave safe bowl) and add 1/4 cup water. Stir over heat until melted and smooth. Add peanut butter to the marshmallow fluff and stir until combined. Fold in chocolate chips and spread filling in between slices of French toast and top with powdered sugar!

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.