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Celebrate the Holidays with Little Northern Bakehouse

Thank you Little Northern Bakehouse for sponsoring this post!

Today’s Berry Stuffed French Toast holiday recipe features Little Northern Bakehouse’s Seeds and Grains loaf. It’s part of their line of plant-based, vegan loaves made from whole foods, along with Whole Grain Wide Slice, White Wide Slice, Cinnamon & Raisin Loaf, Millet & Chia Loaf, Sprouted 7 Grain Loaf and Sprouted Honey Oat Loaf. All of the loaves are made with nourishing fibre-rich ingredients like psyllium, pea fibre and seeds that help with good digestion.

Little Northern Bakehouse products are certified gluten-free. The peace of mind gluten-free certification gives someone like me with Celiac disease is everything. The worry of ‘being glutened’ melts away for me and my family. Their delicious products are also suitable for a gluten intolerance or a food allergy like a peanut or a tree nut.

Little Northern Bakehouse breads are also certified as glyphosate residue free and display the bio-checked non-glyphosate certified seal (insert link here). What does this seal mean? It means unbiased third-party testing will ensure the absence of this chemical.

Want to explore more of Little Northern Bakehouse’s full suite of products? Here the link to discover delicious bagels, loaves, pizza crusts, burger buns, hot dog buns and dinner rolls:

Prefer to shop in person? No problem. Find Little Northern Bakehouse products in the freezer section of most grocery stores.

Now, let’s see this Little Northern Bakehouse stuffed french toast that will wow your family over the holidays …


Berry Stuffed French Toast With Coconut Cream

Author: Jen - A Naturally Nu Foodie Recipe

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Number of Servings: 2


French Toast Batter

4 pieces Little Northern Bakehouse Seeds and Grains loaf

2 tbsp (30 mL) cornstarch

⅓ cup (80 mL) coconut milk

1 tsp (5 mL) maple syrup

1 tsp (5 mL) vanilla

2 to 3 tsp (10 to 15 mL) pumpkin spice

Pinch of salt (optional)

French Toast Filling

¼ cup (60 mL) vegan cream cheese, softened

4 to 5 tsp (25 mL) maple syrup, divided

1 tsp (5 mL) vanilla

1 cup (240 mL) red berries

1 tbsp (15 mL) chia seeds

French Toast Toppings (Optional)

1 can coconut milk, solid portion, chilled

¼ cup (60 mL) icing sugar

¼ cup (60 mL) fresh berries


French Toast Batter

Place four pieces of bread on a large cutting board. Set aside.

In a medium bowl, whisk together cornstarch, coconut milk, maple syrup, vanilla extract, pumpkin spice and salt. Set aside.

French Toast Filling

Mash together cream cheese, 2 tsp (10 mL) maple syrup and vanilla until combined. Set aside.

Pour frozen berries into a medium saucepan over medium heat. Press the berries with a potato masher. Stir in maple syrup.

Remove berry mixture from heat and add chia seeds. Wait 5 minutes or until the berry mixture begins to thicken. Set aside.

Coconut Cream

Chill coconut cream in the fridge overnight.

Remove coconut solids and transfer to a stand mixer bowl. Add icing sugar and blend until peaks form.

Berry Stuffed French Toast Assembly

Dip the bottom of each slice of bread into the french toast batter. Place back on a cutting board with the dipped side of the bread facing downward.

Using a knife, spread ~ 1 tbsp (15 mL) of cream cheese onto all four pieces of bread.

Top with 2 to 3 tbsp (30 to 45 mL) berry mixture on 2 slices of bread.

Place the remaining two slices of bread on top of the berry mixture, batter side facing upward.

On a large nonstick pan, place each stuffed french toast sandwich side by side. Cook for ~3 minutes per side or until each side is golden brown.

Serve warm. Top with coconut cream and berries as desired.

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