Red Velvet French Toast

When I need to transform my breakfast into something extra special without spending forever in the kitchen, I turn to red velvet French toast. The stunning crimson color paired with that velvety cheesecake middle creates something that seems way more sophisticated than it actually is. And let's be honest—who wouldn't want to eat something like cake for breakfast?

This idea hit me when I spotted some buttermilk nearing its expiration date while craving red velvet cake early one morning. My first shot was a total mess—cocoa powder scattered everywhere and my kitchen looked like something from a horror movie. But round two worked perfectly, and now my buddies basically show up unannounced hoping I'll whip this up.

Ingredients Needed

• Fat slices of bread—challah or brioche work best since they're naturally rich and yolky
• Buttermilk is non-negotiable—regular milk just gives you disappointing pink bread instead of that vibrant red
• Cocoa powder for the signature chocolate hint that defines real red velvet
• Red food coloring (go for gel type since it won't thin your mixture)
• Vanilla extract needed for both components because it enhances everything
• Cream cheese completely softened—using it cold will leave you with bumpy filling
• Actual vanilla bean pods if you're going all out (those tiny black dots look fantastic in the filling)

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My Cooking Method

Prepare the Egg Mixture

I throw eggs, buttermilk, cocoa powder, vanilla, sugar and food coloring right into the blender. I figured this out after my initial attempt somehow left cocoa powder all over my face. Just ten seconds of blending creates this smooth, bright red mixture with zero cocoa clumps. There's something special about how buttermilk interacts with cocoa that ordinary milk can't duplicate.

Prep the Bread

Take your bread pieces (slightly dry ones actually work better) and sink them in the red mixture. Don't just quickly dip them—push down slightly so they really absorb it. Around 30 seconds each side works perfectly. Too much soaking and they'll crumble, too little and you'll miss that beautiful red center when you slice into it.

Mix the Filling

While your bread soaks up that red goodness, combine soft cream cheese, powdered sugar, vanilla bean insides (or extract if that's all you've got), and a touch of heavy cream. You want it airy but still firm enough to stay in place between warm French toast slices. I've tried to cut corners with chilled cream cheese and ended up with annoying lumps, so don't rush this step.

Start Cooking

Drop a nice pat of butter in a pan over medium heat. Don't crank it too high or the outside will burn while the inside stays raw. The red gets even brighter as it cooks, which is always fun to watch. Around 2-3 minutes per side until golden but still tender inside.

Assemble Your Creation

Let the toast cool for just a moment (so your filling doesn't completely turn liquid), then spread a generous amount of the cream cheese mix on half your slices. Top with the other pieces like you're building sandwiches. The warm bread partially melts the filling, giving you that incredible gooey middle.

Add Final Touches

I often just sprinkle some powdered sugar and consider it done. When I'm feeling fancy, I'll pour some slightly warmed Nutella over everything. My partner can't get enough when I add an extra dollop of cream cheese on top because—as he always says—"you can never have too much cream cheese."

The first time I made this for my food-snob in-laws, my father-in-law actually snapped a photo before digging in. This is someone who constantly mocks people taking food pictures. Then he asked if there was any more. That's when I knew I had a winner.

Perfect Pairings

Some fresh berries on the side work great—their tartness balances the richness, and the colors look beautiful together. But honestly, this dish is filling enough on its own. Maybe just add a strong black coffee to cut through all that decadence.

Tasty Variations

During Christmas, I sometimes drop a tiny bit of peppermint extract into the filling and top with crushed candy canes. Last autumn I tried adding a dash of pumpkin pie spice to the egg mixture and loved the results. My little ones go crazy when I fold mini chocolate chips into the filling so they get surprise pockets of melted chocolate in each bite.

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Prep Ahead Options

You can easily make the cream cheese filling the evening before—it actually tastes even better after chilling overnight. The egg mixture can also be mixed ahead and kept in a container in the fridge. Makes your morning setup so much easier when you're still groggy and half-awake.

Smart Shortcuts I've Discovered

• Always cut your finished sandwiches with a bread knife—it slides through neatly without pushing all the filling out
• Pick gel food coloring over liquid drops—you'll get deeper color without making your mixture too runny
• Give the cooked French toast a minute to cool so the filling can set up a bit

When I surprised my closest friend with this for her birthday breakfast, she told me it beat the actual birthday cake she had later. Now she asks for it every year, and I'm always happy to make it because seeing someone's joy when you bring out a plate of this is truly rewarding. Something about that bold red color just makes an ordinary day feel extra special.

Frequently Asked Questions

→ Can I prep parts of this earlier?

Yes! The filling can chill in the fridge for up to 2 days ahead. The toast itself tastes the best fresh, but you can keep it warm in a 200°F oven for about 30 minutes before serving.

→ Which bread works best for this?

Go for thick slices like challah, brioche, or Texas toast. They soak up your egg mix without crumbling, and slightly old bread is even better.

→ Can I avoid artificial red color?

Definitely! Swap for beet juice or beet powder—around 1-2 tablespoons for juice or 1-2 teaspoons for powder. The tone will be softer but naturally red.

→ Is vanilla extract okay instead of paste?

Of course! Use the same amount of vanilla extract. You’ll miss those little vanilla bean specks, but the flavor will still shine.

→ How can this be dairy-free?

Substitute plant milk and a touch of vinegar for the buttermilk, swap in dairy-free cream cheese, and choose bread with no dairy. The outcome might slightly vary but will still be tasty.

→ What fruits would go well here?

Strawberries, blackberries, or sliced bananas are great options. A mixed berry compote could also add an extra burst of flavor.