Red Velvet French Toast

Red Velvet French Toast with a vanilla bean cheesecake filling is the kind of breakfast that instantly turns an ordinary morning into something worth celebrating. Whether it is a special occasion or a slow, cozy Sunday, this red velvet French toast delivers all the class, comfort, and indulgence you could want.

Cake for breakfast anyone? Pinterest has been overflowing with red velvet everything, but one thing we wasn't finding anywhere was a red velvet French toast recipe stuffed with a creamy cheesecake center. So we decided it was time to fix that and give you a reliable French toast and cake twist in one unforgettable plate. If you want another fun red velvet breakfast option, our easy red velvet waffles are just as decadent, and when you're in the mood for something a little lighter but still indulgent Nutella and strawberry French crepes are another breakfast worth saving for a special morning.

What Makes This Recipe So Good

This Red Velvet French Toast stands out because it brings together everything people love about red velvet cake and everything they crave in classic french toast. Instead of relying on simple red velvet bread alone, each slice is soaked just right so it cooks up tender inside with a lightly crisp exterior. The vanilla bean cheesecake filling melts into the center, creating a rich, creamy bite that makes this red velvet French toast recipe feel like dessert and breakfast in one.

What truly sets it apart is the balance of indulgence and ease. You get all the drama of a bakery style brunch without complicated steps, and every component works together to create something memorable, just like our strawberries and cream stuffed french toast.

What Goes Into Red Velvet French Toast

This Red Velvet French Toast gets its signature flavor and color from simple, reliable ingredients that work together

• Buttermilk: Gives the french toast that classic red velvet tang and helps the bread soak evenly without turning soggy.
• Cocoa Powder: A small amount provides the subtle chocolate flavor that makes this red velvet French toast recipe taste like the real deal.
• Red Food Coloring: Creates the vibrant red velvet color and helps mimic the look of traditional red velvet bread.
• Cream Cheese: Forms the base of the vanilla bean cheesecake filling, adding a smooth, rich layer that melts into every bite.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Whisk: In a bowl, whisk the eggs, buttermilk, sugar, vanilla, cocoa and food coloring until the mixture is smooth and well combined. You can also blend everything briefly for an extra silky custard.

1. Soak the Bread: Dip each bread slice into the custard and press gently so it absorbs evenly. Flip the slice and repeat until both sides are coated with a light, even layer.

1. Heat Pan: Warm a large nonstick skillet over low to medium heat so the bread cooks through without browning too quickly. Give the pan a moment to heat evenly before adding the slices.

1. Cook the Slices: Add a few pieces at a time and cook until the outside is lightly crisp and the center feels set. Turn each slice once and move it to a warmed plate while you finish the rest.

1. Make Filling: While the toast cooks, beat the cream cheese, sugar and vanilla bean paste in a bowl until the mixture becomes smooth and fluffy. Keep it close so you can assemble quickly.

1. Assemble Toast: Spread a spoonful of cheesecake filling over six toast halves and top each one with another piece. Press gently so the creamy center settles into the warm french toast.

1. Add Toppings: Drizzle stuffed pieces with chocolate and dust with icing sugar. Add berries on top for a fresh, bright finish that cuts through the richness.

1. Serve Warm: Plate the red velvet french toast while it is still warm so the filling stays creamy and soft. Enjoy right away for a reliable texture and flavor in every bite.

This Red Velvet French Toast is rich, creamy and already feels like a bakery style brunch moment, so pairing it with dishes that add freshness or gentle warmth keeps everything harmonious. Serve it with Honey Lime Fruit Salad for a refreshing, juicy contrast that brightens each bite. And if you want another sweet element that feels fun without being too heavy Banana Cinnamon Maple Cake adds a soft, cozy flavor that pairs naturally with the red velvet notes.

Kitchen tip

• Soak the bread just long enough for it to drink up the custard without falling apart. We usually give each slice a few gentle presses until it feels evenly coated but still sturdy.
• Keep the heat on the lower side. Red velvet burns quickly, and slow cooking gives you that gorgeous even color without any bitter spots.
• Whip the cheesecake filling until it is extra fluffy. The lighter it is, the creamier it tastes once it melts inside the warm french toast.
• If you want brighter color, add one or two extra drops of red food coloring. We taste as we go to make sure the cocoa and vanilla still shine through.

Recipe FAQ's

Yes. Brioche is ideal because it is soft and rich, but thick white bread or challah also works well as long as the slices are sturdy.

Use low to medium heat and avoid rushing the cook time. Gentle heat keeps the color vibrant while still cooking the bread through.

Yes. The flavor stays the same, but the toast will be more cocoa colored than red velvet. It is completely optional.

What you need

• 4 eggs
• 1 cup buttermilk or 1 cup milk + 1 tablespoon vinegar set aside and allowed to 'sour' for 5 minutes
• 2 tablespoons sugar or natural granulated sweetener
• 2 teaspoons pure vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons red food colouring
• 8 slices bread halved so you end up with 16 bread halves
• 8 oz reduced fat cream cheese
• 1 teaspoon vanilla bean paste
• 1 handful fresh raspberries

Method

1. 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.
2. 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.
3. 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.
4. While french toast is frying, make your cheesecake filling:
5. 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.