RED VELVET FRENCH TOAST
Make and share this Red Velvet French Toast recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 12m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the eggs, cocoa powder, sugar, buttermilk, food coloring and 1/2 tsp vanilla extract.
- Heat a non-stick or cast iron skillet over medium heat.
- Add the 2 tbsp butter to the pan, swirling to coat the bottom.
- Soak bread slices in egg mixture on each side about 30 seconds.
- Add to the pan and cook about 1 minute per side, until browned and cooked through.
- Remove from heat to a wire rack lined sheet pan.
- Beat together the cream cheese, confectioner's sugar and remaining butter and vanilla.
- Divide the cream cheese mixture between 2 slices of french toast, spreading to coat. Top with second slice.
- Cut in half cross-wise drizzle with chocolate syrup and dust with confectioner's sugar before serving.
Nutrition Facts : Calories 693.4, Fat 44, SaturatedFat 24.4, Cholesterol 296.7, Sodium 726.5, Carbohydrate 59.1, Fiber 2.1, Sugar 33.4, Protein 16.2
RED VELVET FRENCH TOAST WITH VANILLA BEAN CHEESECAKE FILLING
Red Velvet made into French Toast and stuffed with a sweet Vanilla Bean Cheesecake filling! The perfect Mother's Day OR Valentine's Day Breakfast! Weight Watchers: 9pp per serve! (Two French Toast halves including filling).AN ORIGINAL CAFE DELITES RECIPE!
Provided by Karina
Categories Breakfast Mother's Day Valentine's Day
Time 25m
Number Of Ingredients 11
Steps:
- Whisk together the eggs, buttermilk, sugar, vanilla, food colouring and cocoa in a shallow bowl until smooth and lump free. Alternatively, combine these ingredients in a small blender or magic bullet cup; blend until smooth and transfer the egg wash to a large shallow bowl.
- Dip bread slices into egg wash and press lightly a few times to soak through completely. Flip each slice and repeat with each bread until slices all are evenly coated.
- Heat a large nonstick pan/skillet over low-medium heat and fry the bread in batches of 3 or 4, turning once until just cooked through. Remove and place onto a warmed plate.
- While french toast is frying, make your cheesecake filling:
- Combine the cream cheese, sugar and vanilla paste in a medium sized bowl, and whip until light and fluffy. Spoon 1-2 tablespoons of filling onto 6 toast halves; spread to evenly coat; top with remaining toast halves to create a sandwich. Drizzle with melted chocolate; top with remaining cream (optional); dust with icing/confectioners sugar and serve with berries.
Nutrition Facts : ServingSize 1 g, Calories 328 kcal, Carbohydrate 46.2 g, Protein 12.6 g, Fat 6.8 g, Fiber 2.8 g
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- For French Toast: Whisk together the eggs, buttermilk, sugar, vanilla, food coloring and cocoa in a shallow bowl until smooth and lump free.
- Alternatively, combine these ingredients in a small blender or magic bullet cup; blend until smooth and transfer the egg wash to a large shallow bowl.
- Dip bread slices into egg wash and press lightly a few times to soak through completely. Flip each slice and repeat with each bread until slices all are evenly coated.
- Heat a large nonstick pan/skillet over low-medium heat and fry the bread in batches of 3 or 4, turning once until just cooked through. Remove and place onto a warmed plate.
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