Red Velvet French Toast with Vanilla Bean Cheesecake Filling

5 from 1 vote

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 Time10

Cook Time15

Total Time25

Course: Breakfast, Mother's Day, Valentine's Day

Cuisine: American

Keyword: Cheese Cake Filling, French Toast, red velvet, Red Velvet French Toast

Servings: people

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

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 1-2 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.

Milk can be used instead of buttermilk; however, the liquid will come out much thinner.