Description
A delightful twist on classic French toast featuring a rich red velvet batter and a creamy sweet cream cheese filling, topped with fresh berries and maple syrup, perfect for a special breakfast or brunch.
Ingredients
Scale
Main 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
- Mix the Batter: In a large bowl, whisk together the eggs, buttermilk, cocoa powder, vanilla extract, granulated sugar, ground cinnamon, red food coloring, and a pinch of salt until the batter is smooth and evenly colored.
- Prepare the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. If too thick, add heavy cream gradually until spreadable consistency is reached. Set aside.
- Cook the French Toast: Heat a nonstick skillet or griddle over medium heat and add butter. Quickly dip each slice of bread into the red velvet batter, coating both sides without soaking too long to prevent sogginess. Place coated bread onto the skillet and cook for 2–3 minutes per side until golden brown and fully cooked. Remove from heat.
- Assemble and Serve: Spread a generous layer of cream cheese filling between two slices of cooked French toast to form a sandwich. Arrange the stacks on plates, drizzle with maple syrup, dust with powdered sugar, and garnish with fresh strawberries, raspberries, and mint leaves. Serve immediately for best texture and flavor.
Notes
- Use thick-legged bread like brioche or challah for best results; avoid very soft or thin bread that may fall apart.
- If buttermilk is unavailable, mix ½ cup milk with ½ tsp vinegar or lemon juice and let it sit for 5 minutes as a substitute.
- For a lighter cream cheese filling, substitute mascarpone or Greek yogurt, and reduce powdered sugar as desired.
- Red food coloring is optional; natural alternatives like beet juice can be used for a subtle red hue without altering flavor significantly.
- Use medium heat for cooking to ensure the French toast is cooked through with a slightly crisp exterior.
- Frozen bread should be fully thawed before use; slightly stale bread absorbs batter better.
- Store leftovers separately in airtight containers in the refrigerator for up to 2 days and reheat gently before assembling.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: red velvet French toast, breakfast, brunch, cream cheese filling, brioche French toast, sweet breakfast, red velvet, easy breakfast recipe
