Red Velvet Toast (Print Version)

# Ingredients:

→ Velvety Red French Toast

01 - 2 teaspoons of vibrant red food dye
02 - 4 large eggs
03 - 8 slices of bread, cut in half (making 16 pieces total)
04 - 1 cup sour buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar, rested for 5 minutes)
05 - 2 teaspoons vanilla (the real stuff)
06 - 2 tablespoons cocoa powder without added sugar
07 - 2 tablespoons sugar or any granulated natural sweetener

→ Cheesecake Cream Filling

08 - 2 tablespoons sugar or sweetener (granulated works best)
09 - 8 ounces cream cheese (use reduced-fat if you prefer)
10 - 1 teaspoon thick vanilla bean paste

→ Toppings

11 - Optional drizzle of melted chocolate
12 - A dusting of powdered sugar
13 - Fresh raspberries for garnish

# Instructions:

01 - In a shallow mixing dish, stir together eggs, buttermilk, sugar, vanilla, cocoa powder, and red food dye until silky smooth. If preferred, toss the combo into a blender for a lump-free mixture before transferring it into the bowl.
02 - Take each slice of bread, dip it into the egg mixture, and press lightly to absorb. Flip over, pressing again to make sure the bread gets soaked evenly in the red mixture.
03 - Set a big nonstick pan to medium-low heat. Cook 3-4 slices at a time until done, flipping once. As each batch is ready, move them to a warm plate while finishing the rest.
04 - While your toast cooks, grab a bowl and blend cream cheese, sweetener, and vanilla bean paste until everything turns light and airy.
05 - Take half the toast slices (8 pieces) and spread 1-2 tablespoons of cheesecake filling on each. Top these with the remaining pieces to form delicious sandwich stacks.
06 - If you're feeling extra fancy, coat your creations with melted chocolate and powdered sugar. Add some fresh raspberries as a colorful, tart addition.

# Notes:

01 - Can't find buttermilk? Swap it for regular milk, but be ready for a thinner egg mixture.
02 - This is a sweet idea for Valentine's Day morning or a Mother's Day surprise.
03 - Want it richer? Bake it like a pro with brioche or challah bread instead of plain white.

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