Red Velvet French Toast
Red Velvet French Toast with Vanilla Bean Cheesecake Filling! Perfect for any special occasion, or just a lazy Sunday morning breakfast — with class!
Cake for breakfast anyone? Lately, Pinterest has been swimming with Red Velvet everything. But. One thing I haven’t seen is French Toast. Scrap that. A Red Velvet French Toast Recipe Stuffed with a Creamy Cheesecake Filling!
So, I made it my mission to provide you all with the BEST French toast/cake twist!
Red Velvet French Toast
This Red Velvet French Toast happened, well, because cake for breakfast is one of my favourite 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.
Extra creamy; light and whipped. The most beautiful accompaniment to red velvet.
Can you see the red velvet straight through the French Toast pieces? The soaking part (lightly pressing the bread into the egg wash a couple times) works.
Mother’s Day or Valentine’s Day never looked so damn good.
The first time making this egg wash meant cocoa powder dust flying around the air like it just didn’t care in and up our nostrils. The second time around I dumped all the ingredients into my magic bullet blender — um…minus the bread — and in less than 10 seconds the smoothest, silkiest and creamiest red velvet egg wash was born. Stuff I only dream about.
BUT! Normal milk in the egg wash meant a thinner and ‘pink velvet’ finish. With some buttermilk hanging around my refrigerator I tried that instead and like magic, these were coated in the reddest velvet I’ve ever seen besides cake.
The good news is they keep their super red colour after pan frying.
At this point (after stuffing of course), you can either leave them plain or drizzle them with melted chocolate OR NUTELLA, and a light dusting of icing sugar…
…or top with extra cream cheese. It just so happens I love all three options.
Red Velvet alllllll through the bread. YES!
Need more breakfast ideas? Try these!
Originally published May 8th, 2015
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Red Velvet French Toast with Vanilla Bean Cheesecake Filling
Weight Watchers: 9pp per serve! (Two French Toast halves including filling).AN ORIGINAL CAFE DELITES RECIPE!
Ingredients
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
- 1 tablespoon + 2 teaspoons red food colouring (30 mls | 1oz)
- 8 slices bread, halved (so you end up with 16 bread halves)
Vanilla Bean Cheesecake Filling:
- 250 g | 8oz tub reduced fat cream cheese
- 2 tablespoons sugar (or natural granulated sweetener)
- 1 teaspoon vanilla bean paste
- Fresh raspberries
Instructions
For French Toast
- 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.
- 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.
- 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.
- While french toast is frying, make your cheesecake filling:
For Cheesecake Filling:
- 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. Drizzle with melted chocolate; top with remaining cream (optional); dust with icing/confectioners sugar and serve with berries.
Nutrition
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