Red Velvet French Toast Indulgence (Print Version)
# Ingredients:
→ For French Toast
01 -
4 large eggs
02 -
½ cup buttermilk (optional)
03 -
2 tablespoons sugar
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon red food coloring (optional)
06 -
8 slices Martin’s Potato Bread, halved diagonally
07 -
2 tablespoons butter, for frying
08 -
Fresh raspberries (for serving)
→ Red Velvet Mixture
09 -
4 large eggs
10 -
2 tablespoons sugar
11 -
½ cup milk
12 -
1 teaspoon pure vanilla extract
13 -
1 tablespoon unsweetened cocoa powder
14 -
5 teaspoons red food coloring
→ Vanilla Bean Cheesecake Filling
15 -
8 ounces cream cheese, softened
16 -
2 tablespoons sugar
17 -
1 teaspoon vanilla bean paste
→ For Serving (optional)
18 -
Fresh raspberries
19 -
Melted chocolate, for drizzling
20 -
Confectioners' sugar, for dusting
# Instructions:
01 -
Whisk together eggs, sugar, milk, vanilla extract, cocoa powder, and red food coloring until smooth and fully combined.
02 -
Dip potato bread slices into the egg mixture, flipping to coat evenly. Allow slices to soak briefly for thorough coating.
03 -
Heat a large skillet or nonstick pan over medium-low heat. Cook bread slices in batches for approximately 2-3 minutes per side, or until golden and cooked through. Set aside.
04 -
Combine cream cheese, sugar, and vanilla bean paste in a bowl. Mix until creamy and smooth.
05 -
Spread cheesecake filling generously onto half of the cooked French toast slices. Top with the remaining slices to create sandwiches.
06 -
Drizzle sandwiches with melted chocolate, dust lightly with confectioners' sugar, and garnish with fresh raspberries. Serve immediately.
# Notes:
01 -
For a vibrant color, opt for natural red food coloring substitutes if desired.