Description

This delightful Red Velvet French Toast recipe combines the rich flavors of classic red velvet cake with the comfort of tender French toast. Thick slices of brioche or challah are soaked in a cocoa and buttermilk batter, cooked to perfection with a crispy exterior and soft, fluffy inside, then sandwiched with a creamy sweetened cream cheese filling. Garnished with fresh berries and mint, this breakfast treat is perfect for a special brunch or indulgent morning.

Ingredients

Scale

Main Ingredients

4 slices thick bread (preferably brioche or challah)
2 large eggs
½ cup buttermilk (or ½ cup milk with ½ tsp vinegar/lemon juice)
1 tbsp cocoa powder
1 tsp vanilla extract
1 tbsp granulated sugar
½ tsp ground cinnamon
1 tsp red food coloring (optional)
Pinch of salt
Butter, for cooking
Powdered sugar, for dusting
Maple syrup, for serving

Cream Cheese Filling

4 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream (optional, to thin filling)

For Garnish

Fresh strawberries, sliced
Fresh raspberries
Fresh mint leaves

Instructions

Mix the Batter: 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.
Prepare the Cream Cheese Filling: In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. If too thick, add heavy cream gradually to reach a spreadable consistency. Set aside.
Cook the French Toast: Heat a nonstick skillet or griddle over medium heat and melt a small amount of butter. Quickly dip each slice of bread into the batter, coating both sides without soaking to avoid sogginess. Place the bread on the skillet and cook 2–3 minutes per side, until golden brown and cooked through.
Assemble and Serve: Spread a generous amount of cream cheese filling between two slices of cooked French toast, forming a sandwich. Place on plates, drizzle with maple syrup, dust with powdered sugar, and garnish with fresh strawberries, raspberries, and mint leaves.

Notes

Use thick, sturdy bread such as brioche, challah, or Texas toast for best results.
If buttermilk is unavailable, make a substitute by combining milk with vinegar or lemon juice and letting it sit for 5 minutes.
Do not soak bread too long in batter to prevent it from becoming soggy and falling apart.
Medium heat and butter in the pan ensure a crispy exterior and soft interior.
Frozen bread can be used if fully thawed first; slightly stale bread works better for soaking.
For a lighter cream cheese filling, substitute half or all cream cheese with mascarpone or Greek yogurt and adjust sugar to taste.
Red food coloring is optional; beet juice can be used as a natural alternative for color.
Store leftovers separately in airtight containers in the refrigerator for up to 2 days and reheat gently to preserve texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Keywords: Red Velvet French Toast, Cream Cheese Filling, Breakfast, Brunch, Brioche French Toast, Sweet Breakfast, Holiday Breakfast