If you’re dreaming of a breakfast that feels like a special occasion but is totally doable on a lazy weekend morning, then this Red Velvet French Toast with Vanilla Bean Cheesecake Filling Recipe is here to steal your heart. Imagine luscious, vibrant red velvet bread soaked in a rich, cocoa-vanilla custard, fried to golden perfection, and sandwiched with a dreamy, smooth vanilla bean cheesecake filling. The final touch of fresh raspberries adds a burst of freshness you’ll want to savor in every bite. It’s not just French toast; it’s a decadent experience that turns your kitchen into a cozy bistro for the day.
Ingredients You’ll Need
Each ingredient in this recipe plays a star role, from the tangy buttermilk that lightens the batter to the vivid red food coloring that gives the toast its classic red velvet charm. The balance between the cocoa’s subtle chocolate notes and the creamy vanilla cheesecake filling makes this dish irresistibly luscious and wonderfully textured.
- Eggs: The base of our custard, eggs provide structure and a rich, fluffy texture.
- Buttermilk: Adds a slight tang and tenderizes the bread, making every bite melt in your mouth.
- Sugar (for custard): Sweetens the custard just enough without overpowering the delicate flavors.
- Pure vanilla extract: Infuses warmth and depth into the egg mixture.
- Unsweetened cocoa powder: Delivers that subtle chocolate warmth essential to red velvet.
- Red food coloring: Brings the vibrant signature hue that makes this dish so visually stunning.
- Bread slices (halved): Thick, sturdy slices soak up all the custard, making each piece tender but not soggy.
- Reduced fat cream cheese: Forms the velvety base of our cheesecake filling.
- Sugar (for filling): Sweetens the cheesecake filling to perfection, balancing the tang of the cream cheese.
- Vanilla bean paste: Adds lovely flecks of vanilla and an intense flavor punch to the filling.
- Fresh raspberries: Provide a pop of freshness and a beautiful contrast to the creamy, rich filling.
How to Make Red Velvet French Toast with Vanilla Bean Cheesecake Filling Recipe
Step 1: Prepare the Red Velvet Custard
Start by whisking together eggs, buttermilk, sugar, vanilla extract, cocoa powder, and red food coloring in a shallow bowl. This mixture is the heart of your French toast, blending the classic red velvet flavors with a smooth, custardy base that will soak into the bread perfectly. If you want to save time and ensure it’s super smooth, pop the ingredients in a blender and pulse until lump-free—transferring it back to your serving bowl afterwards.
Step 2: Soak the Bread
Next, dip each piece of bread into the custard, pressing down lightly so it soaks thoroughly on both sides. This step ensures each slice absorbs the flavors fully without becoming too soggy, making sure every bite is flavorful and tender.
Step 3: Cook the French Toast
Heat a large nonstick skillet over medium-low heat and carefully add your soaked bread slices in batches. Cook for a few minutes on each side until the outside is firm and slightly crisp while the inside remains soft. Transfer cooked toasts to a warm plate as you go to keep them cozy.
Step 4: Make the Vanilla Bean Cheesecake Filling
While your French toast is cooking, blend cream cheese, sugar, and vanilla bean paste in a bowl until it’s light, fluffy, and irresistibly creamy. This luscious filling is what elevates this dish and delivers the signature richness you expect from a Red Velvet French Toast with Vanilla Bean Cheesecake Filling Recipe.
Step 5: Assemble Your French Toast Sandwiches
Spoon 1 to 2 tablespoons of the cheesecake filling onto half of your toasted bread slices, spreading evenly. Then gently top with the remaining slices to create neat sandwich halves. This layering locks in all that creamy filling, making each bite a perfect mix of crispy toast and smooth cheesecake.
Step 6: Add the Finishing Touches
If you want to go all out, drizzle a little melted chocolate over your sandwiches, dust lightly with icing sugar, and scatter fresh raspberries on top. These details add stunning visual appeal and delicious layers of flavor that make this recipe truly unforgettable.
How to Serve Red Velvet French Toast with Vanilla Bean Cheesecake Filling Recipe
Garnishes
Fresh raspberries offer a lovely tart contrast to the sweet, creamy cheesecake filling. You can also sprinkle some powdered sugar or drizzle a little chocolate syrup for that extra indulgent touch. A sprig of fresh mint can add a subtle burst of freshness and a pop of color that makes your plate look like a work of art.
Side Dishes
This dish shines on its own, but if you’d like sides, think simple and fresh: a bowl of mixed berries or a crisp fruit salad pairs beautifully. For a savory balance, crispy bacon or turkey sausage brings a salty bite that complements the dish’s sweetness.
Creative Ways to Present
Try stacking the French toast sandwiches on a pretty wooden board for a rustic brunch feel, or cut them into smaller squares for a fun finger-food twist at a party. You could even serve the vanilla bean cheesecake filling in a bowl alongside for dipping, letting everyone customize their own bites.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that might be unlikely!), store them in an airtight container in the refrigerator. They will keep fresh for up to two days. Keep the cheesecake filling separate if possible to avoid the bread becoming soggy overnight.
Freezing
This Red Velvet French Toast with Vanilla Bean Cheesecake Filling Recipe also freezes well. Wrap each sandwich individually in plastic wrap and place in a freezer-safe bag. They can be frozen for up to a month. Just thaw in the fridge overnight before reheating.
Reheating
For the best results, reheat the French toast sandwiches gently in a skillet over low heat or in a toaster oven to bring back that crisp exterior without drying out the soft, creamy center. Avoid microwaving if you can, as it may make the bread soggy.
FAQs
Can I use regular milk instead of buttermilk?
Yes! If you don’t have buttermilk on hand, simply mix 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes to sour. This will mimic the tangy texture buttermilk provides and keeps the custard just right.
What type of bread works best for this recipe?
Thicker, sturdier bread like brioche, challah, or Texas toast is ideal because it soaks up the custard without falling apart. Avoid very thin or crusty breads to maintain perfect texture.
Is the cream cheese filling very sweet?
Not overly so! The filling has a balanced sweetness that enhances but doesn’t overpower the red velvet toast. You can adjust the sugar amount in the filling to suit your preference.
Can I prepare the cheesecake filling in advance?
Absolutely! The filling can be made a day ahead and stored in the refrigerator. Just bring it back to room temperature and give it a quick whisk before assembling your French toast sandwiches.
How do I avoid soggy French toast sandwiches?
The key is to soak the bread just enough and cook it over medium-low heat to set the custard without making it mushy. Also, adding the cheesecake filling right before serving prevents the bread from getting soggy.
Final Thoughts
I cannot recommend the Red Velvet French Toast with Vanilla Bean Cheesecake Filling Recipe enough if you want to impress yourself and anyone lucky enough to share the table. It’s that perfect blend of cozy comfort and special occasion vibes rolled into one unforgettable breakfast treat. Give it a go, and I promise you’ll be daydreaming about it well into next weekend!
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Red Velvet French Toast with Vanilla Bean Cheesecake Filling Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
This decadent Red Velvet French Toast with Vanilla Bean Cheesecake Filling is a delightful twist on classic breakfast. Soft bread slices soaked in a luscious red velvet custard mixture, fried to golden perfection, and sandwiched with a creamy vanilla bean cheesecake filling. Served with fresh raspberries, this recipe brings a beautiful balance of rich flavors and a visually stunning presentation, perfect for special mornings or brunch.
Ingredients
For the French Toast Custard:
- 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
- 2 teaspoons red food colouring
- 8 slices bread (halved to make 16 halves)
For the Vanilla Bean Cheesecake Filling:
- 8 oz reduced fat cream cheese
- 2 tablespoons sugar (or natural granulated sweetener)
- 1 teaspoon vanilla bean paste
Additional:
- Fresh raspberries (1 handful)
- Optional: melted chocolate for drizzling
- Optional: icing/confectioners sugar for dusting
Instructions
- Prepare the French Toast Custard: In a shallow bowl, whisk together eggs, buttermilk (or soured milk), sugar, vanilla extract, cocoa powder, and red food colouring until the mixture is smooth and lump-free. For convenience, these ingredients can be blended in a small blender or magic bullet cup before transferring to a shallow bowl.
- Soak the Bread: Dip each bread half into the egg wash, pressing lightly to ensure the custard soaks evenly through the bread. Flip and repeat for all slices so that each piece is uniformly coated with the mixture.
- Cook the French Toast: Heat a large nonstick skillet or frying pan over low to medium heat. Fry the soaked bread slices in batches of 3 or 4, cooking until just cooked through and golden on each side. Remove the cooked slices and place them on a warmed plate to keep warm.
- Make the Cheesecake Filling: While the French toast cooks, combine the cream cheese, sugar, and vanilla bean paste in a medium bowl. Whip the mixture until it becomes light and fluffy, creating a smooth cheesecake filling.
- Assemble the Sandwiches: Spoon 1 to 2 tablespoons of the cheesecake filling onto 6 of the cooked French toast halves. Spread evenly, then top each with the remaining toast halves to form sandwiches.
- Serve: Arrange the sandwiches on plates, drizzle with melted chocolate if desired, and dust with icing sugar. Garnish with fresh raspberries on the side for a burst of freshness that complements the rich toast.
Notes
- Using buttermilk enhances the tangy flavor typical of red velvet recipes; if unavailable, soured milk is a perfect substitute.
- Red food colouring is essential to achieve the bright red hue, but you may reduce the amount if preferred.
- Ensure the pan is at a low-medium heat to avoid burning the custard on the outside while keeping the inside soft.
- Reduced fat cream cheese keeps the cheesecake filling lighter but still creamy and delicious.
- For a stronger vanilla flavor in the filling, consider adding a bit more vanilla bean paste or extract.
- This recipe can be made gluten-free by using gluten-free bread.
- For a quicker version, prepare the custard and cheesecake filling the night before.
