Ingredients

4 slices thick bread (preferably brioche or challah)

2 large eggs

½ cup buttermilk

1 tbsp cocoa powder

1 tsp vanilla extract

1 tbsp granulated sugar

½ tsp ground cinnamon

1 tsp red food coloring

Pinch of salt

Butter, for cooking

Powdered sugar, for dusting

Maple syrup, for serving

Cream Cheese Filling:

4 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream (optional, to thin filling)

For Garnish:

Fresh strawberries, sliced
Fresh raspberries
Fresh mint leaves

Instructions

Step 1: In a large bowl, whisk together the eggs, buttermilk, cocoa powder, vanilla extract, sugar, cinnamon, red food coloring, and a pinch of salt until the batter is smooth and evenly colored.

Step 2: In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add heavy cream a little at a time if the mixture is too thick, until it reaches a spreadable consistency. Set aside.

Step 3: Heat a skillet or griddle over medium heat and add butter. Dip each slice of bread quickly into the red velvet batter, coating both sides but avoiding soaking too long to keep the bread firm.

Step 4: Place the coated bread on the skillet and cook for 2–3 minutes per side, until golden brown and cooked through. Remove from heat.

Step 5: Spread a generous layer of cream cheese filling between two slices of cooked French toast to form a sandwich. Place on plates, drizzle with maple syrup, dust with powdered sugar, and garnish with sliced strawberries, raspberries, and mint leaves.

Tips & Variations

Use thick bread like brioche or challah for the best texture; slightly stale bread soaks batter well without falling apart.

If you don’t have buttermilk, mix ½ cup milk with ½ tsp vinegar or lemon juice and let sit for 5 minutes as a substitute.

For a lighter cream cheese filling, swap half or all of the cream cheese with mascarpone or Greek yogurt.

Skip the red food coloring or replace it with natural beet juice for a subtle red tint.

Add a pinch of chili powder or cayenne to the batter for a subtle spicy kick.

Try cinnamon swirl bread for a cinnamon-vanilla flavor variation.

FAQs

Can I use frozen bread for this recipe?

Yes, frozen bread works well if it’s fully thawed first. Thaw at room temperature or in the fridge overnight. Slightly stale bread is ideal because it absorbs the batter better without falling apart.

How can I make the cream cheese filling lighter?

To lighten the filling, substitute half or all of the cream cheese with mascarpone or Greek yogurt. You can also reduce the powdered sugar and add a bit of heavy cream to thin it out and make it fluffier.

Can I skip the red food coloring?

Absolutely! The food coloring gives the classic red velvet appearance but doesn’t affect the flavor much. You can omit it or use natural alternatives like beet juice for a subtle red hue.