Velvety French Toast Treat

I whip up red velvet French toast whenever I want breakfast to feel extra special without spending forever in the kitchen. That stunning crimson color paired with the luscious cheesecake filling creates something that seems way more fancy than the work it actually needs. And honestly, who wouldn't want something that tastes like dessert first thing in the morning?

This idea came to me when I had buttermilk that was about to go bad and a strange morning urge for red velvet cake. My first try was awful—cocoa powder flew everywhere and my kitchen looked like something from a horror movie. But round two turned out amazing, and now my buddies practically show up unannounced on Sunday mornings hoping I'll cook it.

Ingredients You'll Want

• Fat slices of bread—brioche or challah work great since they're already rich and egg-based
• Buttermilk is crucial—standard milk just gives you sad pinkish toast rather than bright red goodness
• Cocoa powder for that hint of chocolate flavor that defines red velvet
• Red food coloring (gel types work best as they won't thin your mixture)
• Vanilla extract for both parts because everything tastes better with vanilla
• Cream cheese that's nice and soft—using it cold will leave you with bumpy filling
• Fresh vanilla bean if you're going all out (those tiny black dots look fantastic in the filling)

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My Cooking Process

Create the Egg Blend

I throw eggs, buttermilk, cocoa, vanilla, sugar and food coloring right into a blender. I figured this out after my first try left cocoa dust somehow stuck in my eyebrows. Just ten seconds of blending gets you this smooth, bright red mixture with no cocoa clumps. There's something about buttermilk that works wonders with cocoa that regular milk just can't do.

Dunk the Bread

Get your bread slices (slightly dry ones actually work better) and soak them in the red mixture. Don't just quickly dip them—push down a little so they really absorb it. Around 30 seconds each side works perfectly. Too much time and they'll get mushy, too little and you'll miss that beautiful red center when you cut in.

Mix the Filling

While your bread soaks up that lovely red mixture, blend together soft cream cheese, powdered sugar, vanilla seeds (or extract if that's all you've got), and a bit of heavy cream. You need it airy but still thick enough to stay between hot slices of French toast. I once tried to speed things up with cold cream cheese and ended up with annoying little chunks, so don't rush it.

Start Frying

Drop a nice pat of butter in a pan over medium heat. Don't crank it too high or the outside will burn before the inside cooks through. You'll notice the red color gets even brighter as it cooks, which is pretty neat to see. About 2-3 minutes per side until they're golden but stay tender inside.

Assemble Everything

Let your cooked pieces cool briefly (so your filling doesn't totally run out), then spread a generous amount of cream cheese mix on half your toast slices. Top with the other pieces like you're building sandwiches. The warm bread partly melts the filling, making this incredible creamy middle.

Add Final Touches

Sometimes I just sprinkle powdered sugar on top and serve it. When I'm feeling fancy, I'll pour some slightly warmed Nutella over everything. My hubby loves when I put an extra scoop of cream cheese on top because—as he always says—"you can never have too much cream cheese."

The first time I made this for my food-snob in-laws, my father-in-law actually took a picture before digging in. This guy normally laughs at people who photograph their food. Then he asked if I had made extra. That's when I knew I had a winner.

Perfect Pairings

I love adding some fresh berries on the side—their sourness balances the richness, and the red berries with blueberries look pretty together. But honestly, this dish is filling enough on its own. Maybe just add a strong black coffee to cut through all that richness.

Tasty Variations

During Christmas, I sometimes add a tiny bit of peppermint extract to the filling and top with crushed candy canes. Last autumn I tried adding a dash of pumpkin pie spice to the egg mix and it turned out awesome. My little ones love when I put mini chocolate chips in the filling so they get gooey chocolate bits in every bite.

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Prep-Ahead Options

You can easily make the cream cheese mix the night before—it actually tastes even better after chilling overnight. The egg mixture can also be prepared ahead and kept in a container in your fridge. This makes morning cooking so much faster when you're still groggy and caffeine-deprived.

Smart Cooking Shortcuts

• Use a serrated knife to cut your creations—it slices neatly without pushing all the filling out
• Pick gel food coloring instead of liquid drops—you'll get stronger color without making the mixture runny
• Give the finished French toast a minute to sit after cooking so the filling sets up a bit

When I made this for my bestie's birthday breakfast, she told me it beat the actual birthday cake she had later. Now she asks for it every year, and I'm always happy to make it because seeing someone's expression when they first see that bright red creation is totally worth it. Something about that bold color just makes an ordinary day feel like something worth celebrating.

Frequently Asked Questions

→ Can I prep parts of this early?

Yes, make the filling up to 2 days in advance and refrigerate it. While you ought to fry the toast fresh, you can cook it early and keep it warm in a 200°F oven for up to half an hour.

→ What bread holds up well for this?

Thick slices like brioche, Texas toast, or challah work best. Day-old slightly stale bread absorbs the mixture better without tearing apart.

→ Is there a dye-free red option?

Of course! Beet juice or beet powder can replace dye. Try 1-2 tablespoons of the juice or 1-2 teaspoons of the powder. It won't be super bright but will have a natural reddish tint.

→ Can regular vanilla work here?

Sure thing! Swap vanilla extract for vanilla bean paste in equal amounts. The flavor will stay, but you'll lose the little specks in your mixture.

→ How can I adjust it for no dairy?

Use vegan buttermilk (dairy-free milk mixed with vinegar), dairy-free cream cheese, and bread without milk. Texture changes slightly, but it still tastes amazing.

→ What fruits pair nicely with this dish?

Blackberries, sliced bananas, or strawberries go great. A berry compote can also add more flavor and richness.