All Recipes

Red Velvet French Toast

15 Mins
Potato Bread
Made With
Potato Bread


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


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.