Layers of soft, cinnamon-spiced bread hug a whipped cashew and cream cheese filling studded with fresh strawberries, then get dunked into a cornstarch-thickened oat milk batter that crisps up beautifully in a hot skillet. There's no egg-based custard dip here — the oat milk and cornstarch combo does all the work of creating that classic golden, slightly crisp exterior while keeping the center pillowy soft. Every bite delivers a warm contrast of crunchy edges, gooey berry-studded filling, and that cozy hit of cinnamon and nutmeg. It's a stunning brunch centerpiece that slices open to reveal a beautiful swirl of pink-flecked filling, and it fits neatly into an egg free breakfast spread. Finish with a dusting of powdered sugar, extra berries, and a good drizzle of maple syrup for the full effect.
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Place the drained cashews, vegan cream cheese, 2 tbsp maple syrup, and 1 tsp vanilla extract in a medium mixing bowl. Mash and stir vigorously with a fork until the mixture is smooth and spreadable with no large cashew chunks remaining, about 2 minutes. Fold in the sliced strawberries and set aside.
In a large shallow bowl or baking dish, whisk together the oat milk, cornstarch, 1 tbsp maple syrup, 1 tsp vanilla extract, cinnamon, nutmeg, and salt until the cornstarch is fully dissolved and no lumps remain. The batter should be thin and pourable, similar to a light cream.
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