Red Velvet French Toast:
4 eggs
1 cup buttermilk (or 1 cup milk + 1 Tbs vinegar set aside and allowed to 'sour' for 5 minutes)
2 Tbs sugar (or natural granulated sweetener)
2 tsp pure vanilla extract
2 Tbs unsweetened cocoa powder
1 Tbs + 2 tsp red food colouring (30 mls)
8 slices bread, halved (so you end up with 16 bread halves)
Vanilla Bean Cheesecake Filling:
250g tub reduced fat cream cheese
2 Tbs sugar (or natural granulated sweetener)
1 tsp vanilla bean paste
Fresh raspberries
For French Toast:
Whisk together the eggs, buttermilk, sugar, vanilla, food colouring 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.
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.
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.
While French toast is frying, make your no-bake cheesecake filling.
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 evenly to coat; top with remaining toast halves to create a sandwich.
Drizzle with melted chocolate; top with remaining cream (optional); dust with icing or confectioners sugar and serve with a handful of berries.
Credits: Karina from Cafe Delites
Photo Credits: Karina from Cafe Delites