INGREDIENTS
Red Velvet French Toast:
- 4 eggs
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar set aside and allowed to ‘sour’ for 5 minutes)
- 2 tablespoons sugar (or natural granulated sweetener)
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon + 2 teaspoons red food colouring (30 mls | 1oz)
- 8 slices bread, halved (so you end up with 16 bread halves)
Vanilla Bean Cheesecake Filling:
- 250 g | 8oz tub reduced fat cream cheese
- 2 tablespoons sugar (or natural granulated sweetener)
- 1 teaspoon vanilla bean paste
- Fresh raspberries
INSTRUCTIONS
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 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 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 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.
NUTRITION
Serving: 1g | Calories: 328kcal | Carbohydrates: 46.2g | Protein: 12.6g | Fat: 6.8g | Fiber: 2.8g
