
How To Make Red Velvet French Toast
It’s a decadent dessert for breakfast, what’s not to love! A delicious red velvet french toast balanced with vanilla cheesecake filling is a treat indeed.
Serves:
Ingredients
For Red Velvet French Toast:
- 4eggs
- 1 cupbuttermilk
- 2tbspsugar
- 2tsppure vanilla extract
- 2tbspunsweetened cocoa powder
- 1 tbspfood colouringred
- 8slicesbreadhalved
For Vanilla Bean Cheesecake Filling:
- 8ozcream cheesereduced fat
- 2tbspsugar
- 1tspvanilla bean paste
- fresh raspberries
Instructions
French Toast:
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Whisk together the eggs, buttermilk, sugar, vanilla, food colouring and cocoa in a shallow bowl until smooth and lump free.
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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.
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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.
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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.
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While french toast is frying, make your cheesecake filling:
Cheesecake Filling:
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Combine the cream cheese, sugar and vanilla paste in a medium sized bowl, and whip until light and fluffy.
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Spoon 1 to 2 tablespoons of filling onto 6 toast halves; spread to evenly coat; top with remaining toast halves to create a sandwich.
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Drizzle with melted chocolate; top with remaining cream (optional); dust with icing/confectioners sugar and serve with berries.
Nutrition
- Calories:Â 571.69kcal
- Fat:Â 28.00g
- Saturated Fat:Â 14.31g
- Trans Fat:Â 0.03g
- Monounsaturated Fat:Â 7.58g
- Polyunsaturated Fat:Â 2.64g
- Carbohydrates:Â 57.29g
- Fiber:Â 3.40g
- Sugar:Â 30.02g
- Protein:Â 23.79g
- Cholesterol:Â 232.13mg
- Sodium:Â 1083.02mg
- Calcium:Â 446.06mg
- Potassium:Â 657.71mg
- Iron:Â 3.53mg
- Vitamin A: 310.68µg
- Vitamin C:Â 2.57mg
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