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Cream Cheese Stuffed French Toast Yorkshire Pudding

Cream Cheese Stuffed French Toast Yorkshire Pudding

Crispy on the outside and a delicious souffle-like texture on the inside. Tastes just like french toast but is portable and contains plant-based protein!

Servings 6


Yorkshire Pudding Batter

  • 3 eggs room temperature
  • 1 cup milk room temperature
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 scoop Plant-Based SuperFood Protein (Vanilla) about 15 grams
  • 3 tbsp butter melted

Cream Cheese Stuffing

  • 2 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 2 tbsp milk


  1. Preheat the oven to 400 degrees F. Place a 6 cup popover pan on the middle rack while it's preheating.

  2. Using a blender, mix the eggs, sugar, spices, milk, and vanilla on medium speed. Add in flour and protein powder; blend until smooth.

  3. Remove the popover pan from the oven and using a pastry brush grease each tin with the melted butter until gone. 

  4. Evenly distribute the batter between the cups. Bake for 20 minutes, keeping the door shut. Turn off the oven, still keeping the door shut, and continue to bake for another 10 minutes or until golden brown. 

  5. While the pudding is baking, whisk together the cream cheese, powdered sugar, and milk until smooth. 

  6. Remove the pudding from the oven and stuff each one with the cream cheese filling. Serve warm and enjoy!