Made With
Potato BreadIngredients
For Red Velvet French Toast:
4 Eggs
1 Cup Buttermilk
2 Tablespoons Sugar
2 Teaspoons Pure Vanilla Extract
2 Tablespoons Unsweetened Cocoa Powder
5 Teaspoons Red Food Coloring
8 Slices Martin’s Potato Bread, sliced in half diagonally
For Vanilla Bean Cheesecake Filling:
8 Ounces Cream Cheese
2 Tablespoons Sugar
1 Teaspoon Vanilla Bean Paste
Fresh Raspberries
Serves: 4
Directions
Step 1
For French Toast
Whisk together the eggs, buttermilk, sugar, vanilla, food coloring 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.
Step 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.
Step 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.
Step 4
While French toast is frying, make your cheesecake filling.
Step 5
For Cheesecake Filling:
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.
