Print

Decadent Red Velvet French Toast with Cream Cheese Drizzle

red velvet french toast - featured image
Print Recipe

Transform leftover red velvet cake or brioche into a decadent breakfast treat with a rich cocoa custard and tangy cream cheese drizzle. Perfect for lazy weekends or special occasions.

Ingredients

Scale
  • 8 slices thick-cut brioche or Texas toast (stale or day-old works best)
  • 3 large eggs, room temperature
  • 1 cup whole milk (or oat milk for dairy-free)
  • 2 tablespoons unsweetened cocoa powder (Ghirardelli or Hershey’s Special Dark recommended)
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring (gel-based preferred)
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, for the skillet
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 tablespoons milk (plus more as needed)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Fresh strawberries or raspberries (optional)
  • Chopped pecans or walnuts (optional)
  • Extra powdered sugar for dusting (optional)
  • Maple syrup (optional)

Instructions

  1. Make the cream cheese drizzle: In a small saucepan over low heat (or microwave in 15-second bursts), combine softened cream cheese, powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract, and a pinch of salt. Whisk until smooth and pourable. Add more milk if needed. Set aside.
  2. Prepare the custard: In a large mixing bowl, whisk together eggs, whole milk, cocoa powder, granulated sugar, 1 teaspoon vanilla extract, red food coloring, and 1/2 teaspoon salt. Whisk until cocoa is fully dissolved and mixture is uniform deep red, about 1-2 minutes.
  3. Heat the skillet: Place a non-stick skillet or griddle over medium heat. Add 1 tablespoon butter and let it melt, swirling to coat. Adjust heat if butter starts smoking.
  4. Dip the bread: Working one slice at a time, dip each piece of brioche into the custard. Soak for 15-20 seconds per side (10-15 seconds for fresh bread, up to 30 seconds for day-old). Bread should be fully saturated but not falling apart.
  5. Cook the French toast: Place dipped bread slices in the hot skillet, leaving space between pieces. Cook for 2-3 minutes per side until golden brown and slightly crisp on edges. Flip carefully with a thin spatula. Cook in batches, adding more butter between batches.
  6. Serve immediately: Stack French toast on a plate, drizzle generously with cream cheese mixture, and add desired toppings. Serve hot.

Notes

For best results, use day-old bread. Fresh bread requires shorter soaking time. Let cream cheese come to room temperature to avoid lumps in drizzle. Keep cooked French toast warm in a 200°F oven while making batches. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a toaster or 350°F oven for 3-4 minutes.

Nutrition

Keywords: red velvet French toast, cream cheese drizzle, brioche French toast, red velvet breakfast, decadent French toast, Valentine's Day breakfast, easy French toast

Find it online: https://emacrave.com/decadent-red-velvet-french-toast-with-cream-cheese-drizzle/