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This Red Velvet French Toast transforms ordinary breakfast into a captivating culinary experience. The vibrant red-hued potato bread embraces velvety cheesecake filling, creating a dish that balances sweetness with rich textures for a memorable morning indulgence.
I first made this recipe for Valentine's Day breakfast and my family was speechless. The looks on their faces when I brought these ruby-colored french toast sandwiches to the table made all the effort worthwhile. Now they request it for every special occasion.
- Potato bread: Offers the perfect pillowy texture that soaks up the egg mixture beautifully without falling apart
- Buttermilk: Creates extra tenderness and subtle tanginess that complements the sweetness
- Red food coloring: Transforms ordinary french toast into a striking visual treat
- Cream cheese: The foundation of our velvety filling that adds luxurious richness
- Vanilla bean paste: Provides intense vanilla flavor with beautiful specks that elevate the filling
- Cocoa powder: Adds that subtle chocolate note essential to authentic red velvet flavor
Step-by-Step Instructions
- Prepare the Red Velvet Mixture:
- Whisk eggs vigorously until frothy before adding sugar, milk, vanilla, cocoa powder, and red food coloring. The mixture should be completely smooth without any cocoa powder lumps. The color should be vibrant and rich, resembling traditional red velvet cake batter.
- Prepare the Bread:
- Dip each slice of potato bread into the red mixture, allowing it to soak for about 10 seconds per side. The bread should absorb enough liquid to be saturated but not soggy. Place soaked slices on a plate while preparing the cooking surface.
- Cook the French Toast:
- Heat your skillet over medium-low heat and melt butter until it begins to foam but not brown. Place the soaked bread slices without crowding the pan and cook for 2 to 3 minutes until the surface develops a slight crust. Flip carefully and cook another 2 minutes. The finished slices should be moist inside with a beautiful red color.
- Create the Filling:
- Beat softened cream cheese until completely smooth before adding sugar and vanilla bean paste. Continue beating until the mixture is light and fluffy with no lumps. The filling should be spreadable but firm enough to stay in place when sandwiched.
- Assemble Your Creation:
- Spread a generous layer of cheesecake filling on one slice of french toast, about 2 tablespoons per slice. Press another slice on top gently to create a sandwich without squeezing out the filling.
- Garnish and Serve:
- Arrange french toast sandwiches on serving plates. Dust with confectioners' sugar using a fine mesh sieve for even distribution. Add fresh raspberries around the plate and drizzle with melted chocolate in an artistic pattern.
When I first experimented with this recipe I was skeptical about combining red velvet flavors with french toast. But that first bite with the contrast between the cocoa tinged bread and sweet creamy filling was magical. My daughter now insists we make this for her birthday breakfast every year alongside our traditional cake.
Make Ahead Options
The red velvet mixture can be prepared the night before and stored in an airtight container in the refrigerator. Simply whisk it again before using to ensure the cocoa powder is fully incorporated. The cheesecake filling can also be made a day ahead and refrigerated. For the complete experience with minimal morning effort prepare all components separately then assemble and cook the french toast fresh in the morning.
Ingredient Substitutions
If potato bread is unavailable, challah or brioche make excellent alternatives with their similar tender structure. For a natural coloring option, substitute 1/4 cup pureed beets for the red food coloring and reduce milk by two tablespoons. Those avoiding dairy can substitute plant-based cream cheese and non-dairy milk, though the texture will be slightly different. For a boozy adult version, add one tablespoon of raspberry liqueur to both the red velvet mixture and the cheesecake filling.
Serving Suggestions
This french toast deserves an elegant presentation. Serve on white plates to showcase the vibrant red color and arrange fresh raspberries artfully around the plate. For brunch gatherings, complement with savory dishes like hash browns or bacon to balance the sweetness. A light dusting of cocoa powder alongside the powdered sugar adds visual interest and enhances the red velvet flavor profile. Consider serving with a chocolate dipping sauce on the side for those who crave extra decadence.
The Red Velvet Story
Red velvet has a fascinating culinary history dating back to the Victorian era when cocoa powder would react with acidic ingredients creating a reddish hue. The bright red version we know today became popular during World War II when food rationing prompted bakers to use beet juice for coloring. This french toast pays homage to that tradition while transforming it into a breakfast delight. The combination of subtle cocoa and vibrant color creates that distinctive red velvet experience that has captivated dessert lovers for generations.
Frequently Asked Questions
- → Can I make the French toast without food coloring?
Yes, you can skip the red food coloring or use a natural substitute for a similar flavor without the red velvet hue.
- → What type of bread is best for this dish?
Potato bread works wonderfully for its soft texture, but brioche or challah can also be delicious alternatives.
- → How can I make the dish ahead of time?
Prepare the cheesecake filling and egg mixture in advance. Assemble and cook the French toast just before serving for the best texture.
- → Can this be made without dairy?
Yes, you can use non-dairy cream cheese, plant-based milk, and butter alternatives to make it dairy-free.
- → Can I add other toppings?
Absolutely! Try adding whipped cream, caramel drizzle, or fresh strawberries for extra flavor and variety.
- → What is the best way to reheat leftovers?
Reheat the assembled French toast sandwiches in a low oven (around 300°F) to retain their texture without drying out.