Introduction

Red Velvet French Toast is a delightful twist on the classic breakfast favorite, combining the rich flavors of cocoa and a hint of cinnamon with vibrant red coloring. Paired with a creamy vanilla-infused cream cheese filling and fresh berries, this dish makes for an impressive and indulgent brunch treat.

Red Velvet French Toast with Cream Cheese Filling and Fresh Berries Recipe - Recipe Image

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 (for filling)
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. If the filling is too thick, add heavy cream gradually until it reaches a spreadable consistency. Set aside.
Step 3: Heat a skillet or griddle over medium heat and add a small amount of butter. Dip each bread slice into the red velvet batter, coating both sides but avoiding over-soaking to keep the bread firm.
Step 4: Cook the coated bread slices in the skillet for 2–3 minutes on each side, until golden brown and cooked through. Remove from heat.
Step 5: Spread a generous layer of cream cheese filling between two slices of the cooked French toast, stacking them like a sandwich.
Step 6: Place the assembled stacks on plates, drizzle with maple syrup, dust with powdered sugar, and garnish with fresh strawberries, raspberries, and mint leaves.

Tips & Variations

Use brioche or challah bread for a rich, tender texture that absorbs the batter well without falling apart.
Adjust the amount of red food coloring to achieve your desired shade of red velvet.
For a dairy-free option, substitute buttermilk with almond milk mixed with a splash of lemon juice, and use dairy-free cream cheese.
Add a pinch of nutmeg to the batter for extra warmth and spice.

Storage

Store any leftover French toast in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet or toaster oven to retain crisp edges. The cream cheese filling is best added fresh, but you can store it separately in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per ½ cup milk. Let it sit for 5 minutes before using to mimic the tanginess of buttermilk.

How do I prevent the bread from getting soggy?

Dip the bread slices briefly into the batter to coat without soaking them too long. This helps the bread stay firm and cook evenly without becoming mushy.

Red Velvet French Toast with Cream Cheese Filling and Fresh Berries Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

This Red Velvet French Toast recipe brings a luxurious twist to classic breakfast fare by incorporating cocoa and vibrant red food coloring into a rich batter. Paired with a creamy sweetened cream cheese filling and topped with fresh berries and maple syrup, it makes a stunning and indulgent brunch treat perfect for special occasions or weekend mornings.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings (4 slices assembled into 2 sandwiches) 1x
Category: Breakfast
Method: Frying
Cuisine: American

Ingredients

Scale

Main 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

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 the mixture is too thick, add heavy cream a little at a time until it reaches a spreadable consistency. Set aside.
Cook the French Toast: Heat a skillet or griddle over medium heat and add a small amount of butter. Dip each slice of bread into the red velvet batter, coating both sides without soaking too long to keep the bread firm. Place the coated bread on the skillet and cook for about 2–3 minutes on each side until golden brown and cooked through. Remove from heat.
Assemble and Serve: Spread a generous layer of cream cheese filling between two slices of cooked French toast, stacking them like a sandwich. Place the stacks on plates, drizzle with maple syrup, dust with powdered sugar, and garnish with fresh strawberries, raspberries, and mint leaves. Serve immediately for the best taste and texture.

Notes

Use thick slices of brioche or challah bread for the best texture and absorption of the batter.
Do not soak the bread for too long in the batter to prevent sogginess.
Adjust the amount of red food coloring according to your desired hue.
Heavy cream in the cream cheese filling is optional but helps achieve a smoother, spreadable texture.
This dish is best served fresh to enjoy the crisp exterior and creamy filling.

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