Go Back
+ servings
Red Velvet French Toast Cheesecake | cafedelites.com
Print Recipe Add to Collection
5 from 1 vote

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!
Weight Watchers: 9pp per serve! (Two French Toast halves including filling).AN ORIGINAL CAFE DELITES RECIPE!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Mother's Day, Valentine's Day
Cuisine: American
Servings: 4 people
Calories: 328kcal
Author: Karina


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
  • 1 tablespoon + 2 teaspoons red food colouring (30 mls | 1oz)
  • 8 slices bread, halved (so you end up with 16 bread halves)

Vanilla Bean Cheesecake Filling:

  • 250 g | 8oz tub reduced fat cream cheese
  • 2 tablespoons sugar (or natural granulated sweetener)
  • 1 teaspoon vanilla bean paste
  • Fresh raspberries


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:

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.


Serving: 1g | Calories: 328kcal | Carbohydrates: 46.2g | Protein: 12.6g | Fat: 6.8g | Fiber: 2.8g