Description
A fun and festive breakfast treat combining the classic flavors of red velvet cake with a creamy vanilla bean cheesecake filling.
Ingredients
Scale
- 4 eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, set aside for 5 mins)
- 2 tbsp sugar (or natural granulated sweetener)
- 2 tsp pure vanilla extract
- 2 tbsp unsweetened cocoa powder
- 2 tsp red food coloring
- 8 slices of bread, halved (for 16 bread halves)
- 8 oz reduced-fat cream cheese, softened
- 2 tbsp sugar (or natural granulated sweetener)
- 1 tsp vanilla bean paste
- 1 handful fresh raspberries
Instructions
- In a shallow bowl, whisk together eggs, buttermilk, sugar, vanilla extract, cocoa powder, and red food coloring until smooth and lump-free.
- Dip the bread slices into the egg mixture, pressing lightly to ensure they’re soaked through. Flip to coat both sides evenly.
- Heat a large nonstick skillet over medium-low heat. Fry the bread slices in batches (3-4 slices at a time), flipping once, until cooked through and golden. Place the cooked toast onto a warmed plate.
- In a medium bowl, combine the cream cheese, sugar, and vanilla bean paste. Whip the mixture until light and fluffy.
- Spoon 1-2 tablespoons of the cheesecake filling onto 6 toast halves and spread it evenly. Top with the remaining toast halves to create sandwiches.
- Drizzle the Red Velvet French Toast with melted chocolate, dust it with icing sugar, and top with fresh raspberries or cream if desired. Serve immediately and enjoy!
Notes
For best results, use thick slices of bread like brioche or challah. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg
Keywords: red velvet, french toast, breakfast, cheesecake, festive