Red Velvet French Toast
Red Velvet French Toast is a fun and festive twist on the classic breakfast favorite. Imagine thick, fluffy slices of bread dipped in a rich, red velvet batter that gives…
Tip: save now, cook later.Red Velvet French Toast is a fun and festive twist on the classic breakfast favorite. Imagine thick, fluffy slices of bread dipped in a rich, red velvet batter that gives you a hint of cocoa and a lovely red color. When cooked, the outside is golden and slightly crisp while the inside stays soft and deliciously tender.
I love making Red Velvet French Toast for special mornings, like birthdays or weekend brunches. It’s such a cheerful dish that always brings smiles to the table. One tip I’ve learned: using cream cheese or mascarpone on top adds a creamy touch that pairs perfectly with the slight chocolatey flavor of the red velvet.
Serving this with a dusting of powdered sugar, some fresh berries, and a drizzle of maple syrup turns it into a breakfast that feels like a treat but is surprisingly easy to whip up at home. I always enjoy how it brightens up an ordinary morning and makes everyone feel a little extra loved.
Key Ingredients & Substitutions
Red Velvet Cake: Using day-old or slightly stale cake helps it soak up the custard without falling apart. If you don’t have red velvet, regular chocolate or vanilla cake works for a different twist.
Eggs and Milk: These create the custard base for soaking the cake slices. For dairy-free, try almond or oat milk. Use flax eggs if avoiding eggs, but soaking time might need adjusting.
Cream Cheese Filling: The creamy filling adds richness and balances the sweetness. You can swap cream cheese for mascarpone or Greek yogurt for a lighter option.
Raspberries & Raspberry Sauce: Fresh berries add tartness and color. Blueberries or strawberries can be great substitutes if raspberries aren’t available.
How Do You Soak Red Velvet Cake Without It Falling Apart?
Red velvet cake is soft and can get soggy quickly. To keep it intact:
- Use thick slices, about 1 inch or more.
- Mix your custard well, then dip the cake briefly—just enough to coat without soaking too long.
- Handle slices gently when flipping in the pan and use a non-stick skillet to prevent sticking.
- Cook over medium heat for 2-3 minutes per side until golden but still tender inside.
These steps help maintain the cake’s texture while giving you a flavorful, fluffy French toast. Patience and gentle handling make a big difference!
Equipment You’ll Need
- Large non-stick skillet or griddle – it cooks the cake slices evenly and helps prevent sticking.
- Shallow mixing bowl – perfect for whisking the egg and milk mixture for soaking the cake.
- Spatula – helps you flip the delicate French toast slices gently without breaking them.
- Mixing bowl for cream cheese filling – easy to whip the cream cheese, powdered sugar, and cream smooth.
- Measuring cups and spoons – for accurate ingredient amounts and consistent results.
Flavor Variations & Add-Ins
- Try swapping red velvet cake with chocolate or cinnamon swirl cake for a different flavor profile.
- Add a pinch of nutmeg or orange zest to the egg mixture for warm, aromatic notes.
- Top with toasted pecans or walnuts for extra crunch and depth.
- Mix fresh strawberries or blueberries into the cream cheese filling for a fruity twist.
Red Velvet French Toast
Ingredients You’ll Need:
- 6 thick slices of red velvet cake (preferably day-old or slightly stale for better soaking)
- 3 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Butter, for cooking
- ½ cup cream cheese, softened
- 2 tbsp powdered sugar (plus extra for dusting)
- 2 tbsp heavy cream
- Fresh raspberries, for garnish
- Raspberry sauce or syrup, for serving
Time Needed:
This Red Velvet French Toast takes about 15 minutes to prepare and cook. It’s quick enough for a special breakfast, but feels like a real treat with its creamy filling and fresh fruit topping.
Step-by-Step Instructions:
1. Mix the Egg Batter:
In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until everything is well combined. This will be our dipping mix for the cake slices.
2. Prepare the Cream Cheese Filling:
In a separate bowl, use a spoon or mixer to blend the softened cream cheese with the powdered sugar and heavy cream until smooth and creamy. Set this aside to use between your French toast layers.
3. Cook the Red Velvet French Toast:
Heat a large skillet or griddle over medium heat and add a small amount of butter. Dip each slice of red velvet cake briefly into the egg mixture — just enough to soak without getting too soggy. Place the coated slices in the skillet and cook about 2-3 minutes per side until golden brown.
4. Assemble and Serve:
Once the slices are cooked and have cooled slightly, spread a generous layer of cream cheese filling between two slices and stack them. Repeat to create a tall, decadent stack. Top with fresh raspberries, dust with powdered sugar, and drizzle raspberry sauce or syrup around the plate. Serve immediately and enjoy!
Can I Use Frozen Red Velvet Cake for This Recipe?
Yes! Just make sure to thaw the cake completely before dipping it into the egg mixture. Thaw it overnight in the fridge or at room temperature for a few hours to avoid sogginess.
How Do I Store Leftovers?
Store any leftover French toast in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave to keep it soft and delicious.
Can I Make the Cream Cheese Filling Ahead of Time?
Absolutely! The filling can be made a day in advance and stored in the fridge. Give it a quick stir before spreading to restore the creamy texture.
What Can I Substitute for Red Velvet Cake?
If you can’t find red velvet cake, chocolate or vanilla cake slices are great alternatives. The taste will change a bit, but the French toast will still be delicious!