Red Velvet French Toast with Vanilla Bean Cheesecake Filling

Red Velvet French Toast with Vanilla Bean Cheesecake Filling


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 Tbsp sugar (or natural granulated sweetener)
2 tsp pure vanilla extract
2 Tbsp unsweetened cocoa powder
1 Tbsp + 2 tsp red food colouring (30 mls)
8 slices bread, halved (so you end up with 16 bread halves)

Vanilla Bean Cheesecake Filling:
250 g tub reduced fat cream cheese
2 Tbsp sugar (or natural granulated sweetener)
1 tsp 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 no-bake 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 Tbsp of filling onto 6 toast halves; spread evenly to coat; top with remaining toast halves to create a sandwich.

Drizzle with melted chocolate; top with remaining cream (optional); dust with icing or confectioners sugar and serve with a handful of berries.

Credits: Karina from Cafe Delites

Photo Credits: Karina from Cafe Delites

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