Red Velvet French Toast with Vanilla Bean Cheesecake Filling
No bake cheesecake in a delicious sandwich of red velvet French toast... What's not to love? Perfect...
1 1/2 cups plain flour
1 1/2 eggs, beaten
1/2 tbsp baking powder
1 cup caster sugar
150 grams blueberries
1/2 cup milk
1 tsp vanilla extract
65 grams butter, softened
Sift flour, baking powder and sugar together and mix well.
Add in milk, vanilla extract, eggs and butter and stir until just blended. Be careful not to over mix.
Fold in the blueberries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases till almost full.
Bake for 20 minutes in preheated oven of 200C or until slightly golden brown. Allow to rest for several minutes before serving.