Red Velvet French Toast

Red velvet French toast is my go-to when I want to make breakfast feel like a special occasion without actually spending hours in the kitchen. The gorgeous red color combined with that creamy cheesecake filling creates something that looks way fancier than the effort it actually takes. Plus, who doesn't want cake for breakfast?

I came up with this recipe when I had some buttermilk about to expire and a weird craving for red velvet cake at 9am. My first attempt was kind of a disaster—cocoa powder went everywhere and my kitchen looked like a crime scene. But the second try was magic, and now my friends basically invite themselves over for breakfast hoping I'll make it.

What You'll Need

• Thick slices of bread—I use challah or brioche because they're already kinda rich and eggy
• Buttermilk is absolutely key here—regular milk makes sad pink toast instead of vibrant red
• Cocoa powder for that subtle chocolate flavor that makes red velvet what it is
• Red food coloring (I prefer the gel kind because it doesn't water down the mixture)
• Vanilla extract for both the toast and filling because vanilla makes everything better
• Cream cheese that's properly softened—cold cream cheese equals lumpy filling
• Real vanilla bean if you're feeling fancy (those little black specks look amazing in the filling)

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How I Make It

Make the Egg Mixture

I dump eggs, buttermilk, cocoa powder, vanilla, sugar and food coloring straight into my blender. Learned this trick after my first attempt left me with cocoa powder in my eyebrows somehow. Ten seconds of blending and you get this silky, vibrant red mixture without any cocoa lumps. The buttermilk does something magical with the cocoa that regular milk just can't match.

Soak the Bread

Take your bread slices (slightly stale actually works better) and dip them in the red mixture. Don't just dunk and remove—press them down a bit so they really soak it up. About 30 seconds per side is perfect. Too long and they'll fall apart, too short and you'll miss that red velvet core when you cut into it.

Whip the Filling

While the bread is soaking up all that red goodness, beat together softened cream cheese, powdered sugar, vanilla bean seeds (or extract if that's what you've got), and a splash of heavy cream. You want it fluffy but still thick enough to stay put when sandwiched between hot French toast. I've tried to rush this with cold cream cheese and ended up with little lumps, so don't be impatient.

Cook It Up

Melt a good chunk of butter in a skillet over medium heat. Don't go too hot or you'll burn the outside before the inside cooks. The red color actually intensifies as it cooks, which is pretty cool to watch. About 2-3 minutes per side until they're golden but still soft in the middle.

Put It Together

Let the cooked slices cool just for a minute (so the filling doesn't completely melt), then spread a thick layer of the cream cheese mixture on half the slices. Top with the remaining slices like you're making a sandwich. The warm bread slightly melts the filling, creating this amazing creamy center.

Finish It Off

Sometimes I just dust them with powdered sugar and call it done. If I'm feeling extra, I'll drizzle with Nutella that I've warmed up a bit so it's pourable. My husband loves when I add a dollop of extra cream cheese on top because—in his words—"more cream cheese is always the right answer."

The first time I served this to my in-laws (who are food snobs, I'm not gonna lie), my father-in-law actually took a photo before eating. This is a man who makes fun of Instagram food pictures. Then he asked if there was more. If that's not a win, I don't know what is.

What to Serve With It

I like to add some fresh berries on the side—the tartness cuts through the richness, plus the red and blue colors look pretty together. Honestly though, this is rich enough to stand alone. Maybe a cup of black coffee to balance things out.

Ways to Mix It Up

During the holidays, I sometimes add a drop of peppermint extract to the filling and sprinkle with crushed candy canes. Last fall I tried adding a pinch of pumpkin pie spice to the egg mixture and it was pretty fantastic. My kids like when I mix mini chocolate chips into the filling so they get melty pockets of chocolate in each bite.

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Make-Ahead Tips

You can definitely make the cream cheese filling the night before—actually, it gets even better after sitting in the fridge overnight. The egg mixture can also be made ahead and stored in a jar or container in the fridge. Makes morning assembly so much quicker when you're still half asleep.

Little Tricks I've Learned

• Cut your sandwiches with a serrated knife—it slices through cleanly without squishing out all the filling
• Use gel food coloring instead of the liquid drops—it gives a more intense color without thinning the mixture
• Let the French toast rest for just a minute after cooking so the filling firms up slightly

I made this for my best friend's birthday breakfast, and she said it was better than the actual cake she had later that day. Now she requests it every year, and I'm happy to oblige because watching someone's face light up when you set a plate of this down is pretty much the best feeling ever. There's something about that dramatic red color that makes an ordinary Tuesday feel special.

Frequently Asked Questions

→ Can I make this recipe ahead of time?

You can prepare the cheesecake filling up to 2 days ahead and store it in the refrigerator. The French toast is best made fresh, but you can cook it and keep it warm in a low oven (200°F) for up to 30 minutes before serving.

→ What type of bread works best for this recipe?

Thick-cut bread like brioche, challah, or Texas toast works best as they soak up the egg mixture well without falling apart. Day-old bread is ideal since slightly stale bread absorbs the mixture better.

→ Is there a natural alternative to red food coloring?

Yes, you can use beet powder or beet juice for a natural red color. Start with 1-2 tablespoons of beet juice or 1-2 teaspoons of beet powder. The color won't be as vibrant, but it will have a natural reddish hue.

→ Can I use regular vanilla extract instead of vanilla bean paste?

Absolutely! You can substitute vanilla extract 1:1 for vanilla bean paste. You'll miss the vanilla bean specks in the filling, but the flavor will still be delicious.

→ How can I make this recipe dairy-free?

Use a plant-based milk with vinegar for the buttermilk substitute, dairy-free cream cheese, and ensure your bread is dairy-free. The texture may be slightly different, but it will still be delicious.

→ What other fruits pair well with this French toast?

Strawberries, blackberries, or sliced bananas all work beautifully with the red velvet and cream cheese flavors. You could also try a mixed berry compote for extra indulgence.