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.
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:
Combine the cream cheese, sugar and vanilla paste in a medium sized bowl, and whip until light and fluffy.
Spoon 1 to 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.
- Calories: 571.69kcal
- Fat: 28.00g
- Saturated Fat: 14.31g
- Trans Fat: 0.03g
- Monounsaturated Fat: 7.58g
- Polyunsaturated Fat: 2.64g
- Carbohydrates: 57.29g
- Fiber: 3.40g
- Sugar: 30.02g
- Protein: 23.79g
- Cholesterol: 232.13mg
- Sodium: 1083.02mg
- Calcium: 446.06mg
- Potassium: 657.71mg
- Iron: 3.53mg
- Vitamin A: 310.68µg
- Vitamin C: 2.57mg
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