Red Velvet French Toast

By Tracy

4 Person

25 Minutes

328 Calories

Red Velvet French Toast with Vanilla Bean Cheesecake Filling! Perfect for any special occasion, or just a lazy Sunday morning breakfast — with class! This Red Velvet French Toast happened, well, because cake for breakfast is one of my favorite ways to make French Toast (as you can find here). But then I decided to stuff this one with Vanilla Bean Cheesecake. The no bake kind.

Ingredients

Vanilla Bean Cheesecake Filling

raspberries
1 tsp. vanilla bean paste
2 tbsp. sugar
80 oz. reduced fat cream cheese

Red Velvet French Toast

8 slices bread, halved
30 ml red food colouring
2 tbsp. unsweetened cocoa powder
2 tsp. pure vanilla extract
2 tbsp. sugar
1 cup buttermilk
4 eggs

Method

01

Whisk together the eggs, buttermilk, sugar, vanilla, food colouring and cocoa in a shallow bowl until smooth and lump free. Alternatively, combine these ingredients in a small blender or magic bullet cup; blend until smooth and transfer the egg wash to a large shallow bowl.
02

Dip bread slices into egg wash and press lightly a few times to soak through completely. Flip each slice and repeat with each bread until slices all are evenly coated.
03

Heat a large nonstick pan/skillet over low-medium heat and fry the bread in batches of 3 or 4, turning once until just cooked through. Remove and place onto a warmed plate.
04

Combine the cream cheese, sugar and vanilla paste in a medium-sized bowl, and whip until light and fluffy. Spoon 1-2 tablespoons of filling onto 6 toast halves; spread to evenly coat; top with remaining toast halves to create a sandwich.
05

Drizzle with melted chocolate; top with remaining cream (optional); dust with icing/confectioners sugar and serve with berries.

Related Tags

Breakfast Recipes

Bread Recipes

French Toast Recipes

Red Velvet French Toast

4.0

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 328 Kcal
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

Vanilla Bean Cheesecake Filling

raspberries

1 tsp. vanilla bean paste

2 tbsp. sugar

80 oz. reduced fat cream cheese

Red Velvet French Toast

8 slices bread, halved

30 ml red food colouring

2 tbsp. unsweetened cocoa powder

2 tsp. pure vanilla extract

2 tbsp. sugar

1 cup buttermilk

4 eggs

03 Method

Step 1

Whisk together the eggs, buttermilk, sugar, vanilla, food colouring and cocoa in a shallow bowl until smooth and lump free. Alternatively, combine these ingredients in a small blender or magic bullet cup; blend until smooth and transfer the egg wash to a large shallow bowl.

Step 2

Dip bread slices into egg wash and press lightly a few times to soak through completely. Flip each slice and repeat with each bread until slices all are evenly coated.

Step 3

Heat a large nonstick pan/skillet over low-medium heat and fry the bread in batches of 3 or 4, turning once until just cooked through. Remove and place onto a warmed plate.

Step 4

Combine the cream cheese, sugar and vanilla paste in a medium-sized bowl, and whip until light and fluffy. Spoon 1-2 tablespoons of filling onto 6 toast halves; spread to evenly coat; top with remaining toast halves to create a sandwich.

Step 5

Drizzle with melted chocolate; top with remaining cream (optional); dust with icing/confectioners sugar and serve with berries.

04 Author