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Red Velvet French Toast with Vanilla Bean Cheesecake Filling Recipe

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3.9 from 58 reviews

  • Author: Sophia
  • Total Time: 25 minutes
  • Yield: 6 sandwiches (serves 3-4 people)
  • Diet: Low Fat

Description

Indulge in the rich and decadent Red Velvet French Toast, a delightful twist on the classic breakfast favorite. This recipe features slices of bread dipped in a vibrant red velvet egg wash, pan-fried to golden perfection, and sandwiched with a creamy vanilla bean cheesecake filling. Served warm and garnished with fresh raspberries and optional melted chocolate, this dish is perfect for a special brunch or a sweet treat to start your day.

Ingredients

Red Velvet French Toast:

  • 4 eggs
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, 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 colouring
  • 8 slices bread, halved to make 16 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

Optional Toppings:

  • Melted chocolate for drizzling
  • Icing/confectioners sugar for dusting
  • Additional cream for topping

Instructions

  1. Prepare the egg wash: Whisk together the eggs, buttermilk, sugar, vanilla extract, red food colouring, and cocoa powder in a shallow bowl until smooth and free of lumps. Alternatively, blend these ingredients in a small blender until smooth, then transfer to a large shallow bowl.
  2. Soak the bread: Dip each bread half into the egg wash, pressing lightly a few times to ensure the bread absorbs the mixture thoroughly. Flip and repeat on the other side until all slices are evenly coated.
  3. Cook the French toast: Heat a large nonstick pan or skillet over low to medium heat. Fry the bread slices in batches of 3 or 4, turning once, until cooked through and lightly golden. Remove from the pan and place on a warmed plate to keep warm.
  4. Make the cheesecake filling: While the French toast cooks, combine the reduced fat cream cheese, sugar, and vanilla bean paste in a medium-sized bowl. Whip the mixture until it is light and fluffy.
  5. Assemble the sandwiches: Spoon 1-2 tablespoons of the cheesecake filling onto 6 toast halves and spread evenly. Top with the remaining toast halves to form sandwiches.
  6. Garnish and serve: Drizzle the assembled French toast sandwiches with melted chocolate if desired, add extra cream on top if preferred, dust with icing sugar, and serve alongside fresh raspberries for a beautiful and flavorful presentation.

Notes

  • You can substitute buttermilk with regular milk plus vinegar; however, the soak liquid will be thinner.
  • Use reduced fat cream cheese to keep the filling lighter.
  • Adjust sweetness by using natural sweeteners or sugar according to your preference.
  • Fresh raspberries add a nice tart contrast and freshness to the rich toast.
  • Cook on low to medium heat to prevent burning the cocoa in the egg wash.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Find it online: https://sophiasrecipe.com/red-velvet-french-toast-with-vanilla-bean-cheesecake-filling-recipe/