A decadent and aesthetically pleasing breakfast or brunch option is Red Velvet Raspberry and Cream Cheese Stuffed French Toast. The rich, red velvet-inspired batter used to make the thick, buttery slices of French toast gives them a lovely crimson color and a delicate, faintly chocolatey flavor. A thick and tangy filling of creamy, sweetened cream cheese is then put within the bread.
A bright raspberry sauce, which provides a crisp, acidic contrast, is drizzled over the meal to counterbalance its richness. The delight is finished with fresh raspberries and a coating of powdered sugar, making it as visually appealing as it is delectable. For special occasions or whenever you’re seeking something extra special for breakfast, this meal is ideal!
Ingredients
Here are the ingredients that you need for making this recipe:
Red Velvet French Toast:
- Four thick-sliced pieces of bread
- Two big eggs
- A cup of whole milk
- A teaspoon of vanilla extract
- Two tablespoons of thick cream
- A tablespoon of sugar
- A tablespoon of cocoa powder
- One teaspoon of optional red food coloring (for the red velvet effect)
- A dash of salt
- For frying, use oil or butter.
For the Cream Cheese Filling:
- Four ounces of softened cream cheese
- 2 tablespoons of powdered sugar
- Half a teaspoon vanilla extract
For the Raspberry Sauce:
- One cup of raspberries, either fresh or frozen
- 1/4 cup of sugar
- One tablespoon of lemon juice
Toppings (optional):
- Powdered sugar
- Fresh raspberries
- Whipped cream or syrup
Instructions:
- First, put the vanilla extract, powdered sugar, and softened cream cheese in a bowl. Blend with a whisk or a hand mixer until smooth. Put aside.
- Second, put the lemon juice, sugar, and raspberries in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring regularly, until the sauce thickens and the raspberries break down. Take off the heat and, if you like, strain to get rid of the seeds. Put aside.
- Now, whisk together eggs, milk, heavy cream, sugar, cocoa powder, vanilla extract, food coloring (if used), and a bit of salt in a small bowl. Until the mixture is uniformly smooth, whisk it.
- Cover two slices of bread with a thick layer of cream cheese filling. To make sandwiches, place the remaining bread slices on top.
- Add a small amount of oil or butter to a skillet or griddle and heat it to medium. Dip each sandwich into the red velvet batter, ensuring both sides are well-coated.
- Cook until the sandwiches are through and golden brown, about 3 to 4 minutes per side. The size of your skillet will determine whether you need to cook in batches.
- Place the cooked, stuffed French toast on a platter. Drizzle with raspberry sauce, then top with powdered sugar, fresh raspberries, and whipped cream or syrup, if preferred.
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