0 from 3 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 430 kcal
Course:
Breakfast
Cuisine:
American
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
- 2 teaspoons red food colouring
- 8 slices bread halved so you end up with 16 bread 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
Instructions
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.
- 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:
Cup of Yum
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.
Notes
- Milk can be used instead of buttermilk; however, the liquid will come out much thinner.
Nutrition Information
Serving
1g
Calories
430kcal
(22%)
Carbohydrates
49g
(16%)
Protein
18g
(36%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
201mg
(67%)
Sodium
595mg
(25%)
Potassium
402mg
(11%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
651IU
(13%)
Vitamin C
0.2mg
(0%)
Calcium
251mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 430
% Daily Value*
| Serving | 1g | |
| Calories | 430kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 201mg | 67% |
| Sodium | 595mg | 25% |
| Potassium | 402mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 251mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.