Ingredients

4 slices thick bread (preferably brioche or challah)

2 large eggs

½ cup buttermilk

1 tbsp cocoa powder

1 tsp vanilla extract

1 tbsp granulated sugar

½ tsp ground cinnamon

1 tsp red food coloring

Pinch of salt

Butter, for cooking

Powdered sugar, for dusting

Maple syrup, for serving

4 oz cream cheese, softened

¼ cup powdered sugar

1 tsp vanilla extract

2 tbsp heavy cream (optional, to thin filling)

Fresh strawberries, sliced (for garnish)

Fresh raspberries (for garnish)

Fresh mint leaves (for garnish)

Instructions

Step 1: In a large bowl, whisk together the eggs, buttermilk, cocoa powder, vanilla extract, sugar, cinnamon, red food coloring, and a pinch of salt until the batter is smooth and evenly colored.

Step 2: In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add heavy cream a little at a time if the filling is too thick to achieve a spreadable consistency. Set aside.

Step 3: Heat a skillet or griddle over medium heat and add a small amount of butter. Dip each slice of bread quickly into the red velvet batter, coating both sides without soaking too long. Cook the bread on the skillet for 2–3 minutes per side until golden brown and cooked through.

Step 4: Spread a generous layer of the cream cheese filling between two slices of cooked French toast to form a sandwich. Place on plates, drizzle with maple syrup, and dust with powdered sugar. Garnish with fresh strawberries, raspberries, and mint leaves before serving.

Tips & Variations

Use brioche or challah for best texture; Texas toast is a good substitute. Avoid very soft or thin bread to prevent falling apart.

If you don’t have buttermilk, mix ½ cup milk with ½ tsp vinegar or lemon juice and let it sit for 5 minutes.

For a lighter cream cheese filling, substitute half or all cream cheese with mascarpone or Greek yogurt, and reduce powdered sugar to taste.

Skip the red food coloring or use beet juice for a natural red hue.

Add a pinch of chili powder or cayenne to the batter for a subtle spicy kick.

Mix fresh or frozen blueberries into the cream cheese filling for a fruity surprise.

Try cinnamon swirl bread for a cinnamon-vanilla flavor twist.

FAQs

Can I use frozen bread for this recipe?

Yes, frozen bread works well if fully thawed first. Let it thaw at room temperature or overnight in the fridge. Slightly stale bread is ideal as it soaks up the batter better without falling apart.

How can I make the cream cheese filling lighter?

Swap half or all of the cream cheese with mascarpone or Greek yogurt. You can also reduce the powdered sugar and add a little heavy cream to thin and fluff the filling.

Can I skip the red food coloring?

Absolutely! The red food coloring gives the traditional red velvet look but doesn’t impact the taste much. You can omit it or use natural alternatives like beet juice for a subtle red shade.