Description
Indulge in a sweet breakfast or brunch with this decadent Red Velvet French Toast, filled with a creamy vanilla bean cheesecake filling. The rich red velvet flavor and the creamy filling come together for a truly indulgent treat that’s perfect for special occasions or when you want to impress your guests.
Ingredients
Scale
Red Velvet French Toast:
- 4 eggs
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, set aside and allowed to ‘sour’ for 5 minutes)
- 2 tablespoons sugar (or natural granulated sweetener)
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons red food coloring
- 8 slices bread (halved, so you end up with 16 bread halves)
Vanilla Bean Cheesecake Filling:
- 8 oz reduced-fat cream cheese
- 2 tablespoons sugar (or natural granulated sweetener)
- 1 teaspoon vanilla bean paste
- 1 handful fresh raspberries (for garnish)
Instructions
Red Velvet French Toast:
- In a large mixing bowl, whisk together the eggs, buttermilk (or milk and vinegar mixture), sugar (or sweetener), vanilla extract, cocoa powder, and red food coloring until smooth and well combined.
- Heat a griddle or skillet over medium heat and lightly grease with butter or non-stick spray.
- Dip each slice of halved bread into the red velvet egg mixture, coating both sides well. Let any excess mixture drip off before placing the bread on the skillet.
- Cook each piece of bread for 2-3 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
Vanilla Bean Cheesecake Filling:
- In a mixing bowl, beat together the reduced-fat cream cheese, sugar (or sweetener), and vanilla bean paste until smooth and creamy.
- Once the French toast is cooked, spread a generous amount of the cheesecake filling on one slice of the toast and top with another slice to make a sandwich.
- Repeat with the remaining French toast slices.
Serving:
- Serve the Red Velvet French Toast with a handful of fresh raspberries on top for a burst of color and flavor. Optionally, drizzle with syrup or powdered sugar for an extra touch.
Notes
- For a dairy-free option, use dairy-free cream cheese and plant-based milk for the French toast mixture.
- To make this recipe even more indulgent, top with whipped cream or a drizzle of chocolate syrup.
- You can prepare the cheesecake filling in advance and refrigerate for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop, No-bake
- Cuisine: American, Sweet Breakfast
Keywords: Red Velvet French Toast, Cheesecake Filling, Breakfast, Brunch, Red Velvet, French Toast, Sweet Breakfast, Indulgent Toast