Dessert

Red Velvet French Toast Recipe

ByVictor Layne January 21, 2026January 21, 2026

Introduction

Red Velvet French Toast is a delightful twist on the classic breakfast favorite, combining the rich flavors of red velvet cake with the comforting texture of French toast. Creamy, slightly tangy cream cheese filling adds an indulgent layer that makes this dish perfect for special mornings or brunch. Get ready for a colorful and delicious start to your day!

Red Velvet French Toast Recipe - Recipe Image

Ingredients

4 slices thick bread (preferably brioche or challah)
2 large eggs
½ cup buttermilk
1 tbsp cocoa powder
1 tsp vanilla extract
1 tbsp granulated sugar
½ tsp ground cinnamon
1 tsp red food coloring
Pinch of salt
Butter, for cooking
Powdered sugar, for dusting
Maple syrup, for serving

4 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream (optional, to thin filling)

Fresh strawberries, sliced (for garnish)
Fresh raspberries (for garnish)
Fresh mint leaves (for garnish)

Instructions

Step 1: In a large bowl, whisk together the eggs, buttermilk, cocoa powder, vanilla extract, granulated sugar, cinnamon, red food coloring, and a pinch of salt until the batter is smooth and evenly colored.
Step 2: In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. If the mixture is too thick, add heavy cream a little at a time until it reaches a spreadable consistency. Set aside.
Step 3: Heat a skillet or griddle over medium heat and add a small amount of butter. Dip each slice of bread briefly into the red velvet batter, coating both sides but avoiding soaking too long to keep the bread firm.
Step 4: Place the coated bread on the skillet and cook for 2–3 minutes on each side until golden brown and cooked through. Remove from heat.
Step 5: Spread a generous layer of the cream cheese filling between two slices of cooked French toast, stacking them like a sandwich.
Step 6: Place the stacks on plates, drizzle with maple syrup, and dust with powdered sugar. Garnish with fresh strawberries, raspberries, and mint leaves before serving.

Tips & Variations

Use thick slices of brioche or challah bread for the best texture; Texas toast or sturdy white bread can be a substitute.
If you don’t have buttermilk, mix ½ cup milk with ½ tsp vinegar or lemon juice and let it sit for 5 minutes as a quick replacement.
For a lighter cream cheese filling, try substituting with Greek yogurt or mascarpone mixed with honey.
Skip or replace red food coloring with natural options like beet juice for a subtle hue.
Add a pinch of chili powder or cayenne to the batter for a spicy kick that complements the cocoa flavor.
Mix fresh or frozen blueberries into the cream cheese filling for a fruity surprise.
Try cinnamon swirl bread instead of plain brioche for extra cinnamon-vanilla flavor.

Storage

Store leftover French toast in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat or in a toaster oven to keep the exterior crisp without drying out the inside. Avoid microwaving to prevent sogginess.

How to Serve

A stack of three thick layers of red velvet cake with a rough, crumbly texture, each separated by a thick layer of creamy white frosting with some honey dripping down the sides. The top layer is decorated with powdered sugar, three halved strawberries, three raspberries, and two green mint leaves. The cake sits on a white plate with red crumbs and drizzled honey around it, placed on a white marbled surface. In the background, blurred bowls of whipped cream and raspberries are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this recipe?

Yes, but it’s best to use thick, sturdy slices like brioche, challah, or Texas toast that soak the batter well without falling apart. Very soft or thin bread can become soggy and break easily.

How do I make the French toast soft inside but slightly crisp outside?

Dip the bread quickly in the batter to avoid sogginess, cook over medium heat with butter, and allow 2–3 minutes per side until golden brown. For very thick slices, finishing in a warm oven helps ensure the inside is warm without burning the outside.