Red Velvet French Toast Recipes

RED VELVET FRENCH TOAST

Steps:

• Step 1 For French Toast Whisk together the eggs, buttermilk, sugar, vanilla, food coloring 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. Step 2 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. Step 3 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. Step 4 While French toast is frying, make your cheesecake filling. Step 5 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 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.

RED VELVET FRENCH TOAST RECIPE

Steps:

• 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 cheesecake filling:
• Cheesecake Filling:
• Combine the cream cheese, sugar and vanilla paste in a medium sized bowl, and whip until light and fluffy.
• Spoon 1 to 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.

RED VELVET FRENCH TOAST WITH VANILLA BEAN CHEESECAKE FILLING

Steps:

• 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.

RED VELVET FRENCH TOAST

Steps:

• Whisk together the eggs, cocoa powder, sugar, buttermilk, food coloring and 1/2 tsp vanilla extract.
• Heat a non-stick or cast iron skillet over medium heat.
• Add the 2 tbsp butter to the pan, swirling to coat the bottom.
• Soak bread slices in egg mixture on each side about 30 seconds.
• Add to the pan and cook about 1 minute per side, until browned and cooked through.
• Remove from heat to a wire rack lined sheet pan.
• Beat together the cream cheese, confectioner's sugar and remaining butter and vanilla.
• Divide the cream cheese mixture between 2 slices of french toast, spreading to coat. Top with second slice.
• Cut in half cross-wise drizzle with chocolate syrup and dust with confectioner's sugar before serving.