
This red velvet French toast transforms ordinary breakfast into a decadent experience that combines the beloved flavors of red velvet cake with classic French toast. The contrast between the vibrant red exterior and creamy cheesecake filling creates a dish that looks as spectacular as it tastes.
I created this recipe for my daughter's birthday breakfast last year and it's become our most requested special occasion morning treat. The look on guests' faces when they cut into that bright red toast and discover the creamy filling is priceless every time.
- Potato bread: Provides the perfect texture as it's slightly sweeter and softer than regular bread which helps create that cake like experience
- Buttermilk: Adds tanginess and helps activate the cocoa flavors just like in traditional red velvet cake
- Cocoa powder: Offers that subtle chocolate flavor that defines authentic red velvet without overwhelming the other flavors
- Red food coloring: Creates the signature vibrant color use gel coloring for the most intense results with less liquid
- Cream cheese: Forms the base of our filling choose full fat for the richest flavor and creamiest texture
- Vanilla bean paste: Contains real vanilla seeds providing visual appeal and more intense flavor than extract
- Fresh raspberries: Complement the subtle chocolate notes and add a beautiful garnish
Step-by-Step Instructions
- Prepare the egg mixture:
- Whisk eggs sugar milk vanilla cocoa powder and food coloring in a medium bowl until completely smooth with no cocoa clumps remaining. The mixture should be a deep rich red color similar to red velvet cake batter. This creates the signature flavor and appearance of our French toast.
- Soak the bread:
- Pour the mixture into a shallow dish and dip each slice of potato bread allowing it to soak for about 30 seconds per side. The bread should absorb the mixture but not become soggy. Potato bread works beautifully here as it absorbs flavors while maintaining its structure.
- Cook to perfection:
- Heat a nonstick skillet over medium low heat and add a tablespoon of butter. Place soaked bread in the pan leaving space between slices. Cook for 2 3 minutes per side until the exterior develops a slight crust while the inside remains soft and custard like. The low heat prevents burning the sugars in the mixture.
- Create the filling:
- While the toast cooks beat softened cream cheese sugar and vanilla bean paste until light and fluffy about 2 minutes. The mixture should be spreadable but thick enough to stay in place when sandwiched between warm toast. The warmth of the toast will slightly melt the filling creating a luscious center.
- Assemble your masterpiece:
- Spread a generous layer of the cheesecake filling on half of the French toast slices about 2 tablespoons per slice. Top with remaining slices pressing gently to create sandwiches without squeezing out the filling. The filling should be visible at the edges creating a beautiful contrast with the red toast.
My favorite part of this recipe is watching the transformation of simple ingredients into something that looks straight from a gourmet bakery. The first time I served this to my family my husband thought I had ordered it from our favorite brunch spot he couldn't believe it came from our kitchen.
Make Ahead Options
The beauty of this red velvet French toast lies in its flexibility for busy mornings or special occasions. You can prepare both the egg mixture and cheesecake filling up to 24 hours ahead and store them separately in the refrigerator. The egg mixture might separate slightly but a quick whisk brings it back together. For a truly streamlined morning you can even pre soak the bread and store it between layers of parchment paper overnight. This allows the flavors to fully penetrate the bread creating an even more flavorful result when cooked fresh in the morning.
Perfect Pairings
This indulgent breakfast deserves thoughtful accompaniments that complement without competing. Serve alongside a fruit salad featuring berries and citrus to cut through the richness. For beverages a sparkling mimosa or cold brew coffee with a splash of cream creates balance. If serving as dessert consider a scoop of vanilla bean ice cream instead of the traditional maple syrup for an elevated experience that enhances the cheesecake elements of the dish.
Healthier Adaptations
While this recipe shines as an occasional indulgence several modifications can create a more nutritious version. Substitute whole grain bread for added fiber though note the texture will be heartier. Replace full fat cream cheese with Neufchâtel or Greek yogurt cream cheese which contains less fat while maintaining creaminess. Natural food coloring from beet powder creates the signature red hue without artificial ingredients though the color will be more subdued. Reduce sugar by half in both components and enhance sweetness with a touch of pure maple syrup which provides additional flavor complexity.
Frequently Asked Questions
- → How do you achieve the red velvet color?
The red hue comes from red food coloring, which you can substitute with natural options like beet juice for a subtler effect.
- → What type of bread works best?
Potato bread is recommended for its soft texture, but brioche or challah can also be used for a rich flavor.
- → Can I make it ahead of time?
You can prepare the cheesecake filling and egg mixture in advance. Cooked toast can also be reheated in the oven for convenience.
- → What toppings can I add?
Fresh raspberries, a drizzle of melted chocolate, and a dusting of powdered sugar are ideal finishing touches.
- → Is this dish vegetarian-friendly?
Yes, this dish is vegetarian as it contains no meat or gelatin-based products, making it suitable for a vegetarian diet.