Cheesecake Red Velvet Toast (Print Version)
# Ingredients:
→ Velvety Red French Toast
01 -
2 teaspoons food coloring (red)
02 -
2 tablespoons cocoa powder, unsweetened
03 -
1 teaspoon vanilla extract (pure)
04 -
8 bread slices, each cut in half (for 16 halves)
05 -
4 large eggs
06 -
2 tablespoons sugar or favorite natural sweetener
07 -
1 cup buttermilk (or regular milk with 1 tablespoon vinegar—let it sit for 5 minutes)
→ Cheesecake Filling (Vanilla Bean)
08 -
1 teaspoon paste made from vanilla beans
09 -
8 oz cream cheese (lower fat recommended)
10 -
2 tablespoons sugar or alternative granulated sweetener
→ Toppings
11 -
Powdered sugar to sprinkle on top
12 -
Optional: Drizzle with melted chocolate
13 -
Fresh raspberries for garnish
# Instructions:
01 -
Grab a shallow dish, and mix red food coloring, cocoa powder, sugar, vanilla, eggs, and buttermilk until the mixture feels smooth and liquidy. You can toss it in a blender first for an even smoother finish, then pour it back into the dish.
02 -
Dip each piece of bread into the coating on both sides, pressing lightly to help it soak in. Make sure the bread pulls up plenty of the mixture to get that deep color and flavor.
03 -
Warm a big, nonstick skillet on low-medium heat. Lay 3-4 slices of soaked bread in the pan, turning them once until the center is just cooked. Transfer to a warm plate, and repeat until all the bread's cooked.
04 -
While finishing up your toasts, put cream cheese, vanilla bean paste, and sugar in a mixing bowl. Use a hand mixer to make it smooth and fluffy.
05 -
Take 8 of your toasts, slather 1-2 tablespoons of filling on each, and pop another piece on top to make a sandwich.
06 -
Dust the stacks with powdered sugar and drizzle, if you'd like, with melted chocolate. Add some fresh raspberries to brighten the plate.
# Notes:
01 -
Don’t have buttermilk? Swap in regular milk and vinegar—just note the mixture won’t be as thick.
02 -
These are perfect for cozy celebrations like Valentine’s Day or brunch with mom.
03 -
Need a richer twist? Brioche or challah bread works beautifully for this dish.