Red Velvet French Toast with Vanilla Bean Cheesecake Filling Recipe

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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 tablespoons sugar (or natural granulated sweetener)

2 teaspoons pure vanilla extract

2 tablespoons unsweetened cocoa powder

1 tablespoon + 2 teaspoons red food colouring (30 mls | 1oz)

8 slices bread , halved (so you end up with 16 bread halves)

Vanilla Bean Cheesecake Filling:

250 g | 8oz tub reduced fat cream cheese

2 tablespoons sugar (or natural granulated sweetener)

1 teaspoon vanilla bean paste

Fresh raspberries


For French Toast

  1. 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.
  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.
  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.
  4. While french toast is frying, make your cheesecake filling:

For Cheesecake Filling:

  1. 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.

Original recipe and Nutrition Facts visit: Red Velvet French Toast with Vanilla Bean Cheesecake Filling @

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