A red velvet french toast recipe stuffed with a creamy cheesecake filling.
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:
- 8oz (250g) tub reduced fat cream cheese
- 2 tablespoons sugar (or natural granulated sweetener)
- 1 teaspoon vanilla bean paste
- Fresh raspberries
Directions
- For French Toast: Whisk together the eggs, buttermilk, sugar, vanilla, food coloring 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.
- For Cheesecake Filling: While french toast is frying, make your 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.
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