Red Velvet French Toast with Vanilla Bean Cheesecake Filling

Red Velvet made into French Toast and stuffed with a sweet Vanilla Bean Cheesecake filling! The perfect Mother's Day OR Valentine's Day Breakfast!

👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Karina Carrel📖 cafedelites

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
blender
whisk
pan
skillet

📝 Preparation Steps

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.

eggs4buttermilk (or 1 cup milk + 1 tablespoon vinegar set aside and allowed to 'sour' for 5 minutes)1 cupsugar (or natural granulated sweetener)2 tablespoons

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.

bread (halved so you end up with 16 bread halves)8 slices

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.

bread (halved so you end up with 16 bread halves)8 slices

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.

sugar (or natural granulated sweetener)2 tablespoons

Nutrition Facts

calories

430 kcal

fat Content

18 g

serving Size

1 g

fiber Content

3 g

sugar Content

23 g

sodium Content

595 mg

protein Content

18 g

trans Fat Content

0.03 g

cholesterol Content

201 mg

carbohydrate Content

49 g

saturated Fat Content

8 g

unsaturated Fat Content

7 g

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