Description
This Red Velvet French Toast recipe offers a rich, tender inside with a slightly crisp exterior, featuring thick slices of brioche or challah soaked in a cocoa-infused, red food coloring batter. Layered with a creamy, sweet cream cheese filling and served with fresh berries, maple syrup, and powdered sugar, it’s a decadent yet approachable breakfast or brunch dish that is sure to impress.
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 another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. If the mixture is too thick, gradually add heavy cream to achieve a spreadable consistency. Set aside.
- Cook the French Toast: Heat a nonstick skillet or griddle over medium heat and melt a small amount of butter. Quickly dip each slice of bread into the red velvet batter, coating both sides without soaking too long to keep bread firm. Place coated slices onto the skillet and cook each side for 2-3 minutes until golden brown and cooked through. 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. Place on plates, drizzle with maple syrup, dust with powdered sugar, and garnish with fresh strawberries, raspberries, and mint leaves. Serve immediately for optimal flavor and texture.
Notes
- Use thick bread like brioche or challah for best results; avoid thin or overly soft bread to prevent falling apart.
- Substitute buttermilk by mixing ½ cup milk with ½ tsp vinegar or lemon juice and letting it sit for 5 minutes.
- For a lighter cream cheese filling, consider mixing Greek yogurt or mascarpone with honey instead.
- If you prefer, natural red food coloring such as beet juice can be used for subtle coloring.
- Cook on medium heat to prevent burning the outside while ensuring the inside cooks thoroughly.
- If bread slices are very thick, finish cooking in a warm oven for a few minutes to ensure warm center.
- Try flavor variations like adding chili powder or cayenne to the batter or incorporating fresh/frozen blueberries into the cream cheese filling.
- Use cinnamon swirl bread instead of plain brioche for a cinnamon-vanilla twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: Red Velvet French Toast, cream cheese filling, breakfast recipe, brunch, brioche French toast, sweet breakfast, cocoa French toast
