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Want to surprise your Sweetie with a Special Homemade Valentine's Breakfast or Brunch this year?
Get the recipe for Miss Shirley's decadent Red Velvet Cheesecake Stuffed French Toast below!
RED VELVET CAKE STUFFED FRENCH TOAST (Yields: 4-6 Servings)
Miss Shirley's Cafe
RED VELVET CAKE
- ¼ lb. Butter (room temperature)
- ¾ c. Sugar
- 1 Egg
- 3 ½ tbsp. Cocoa Powder
- 3 tbsp. Red Food Coloring
- ½ c. Buttermilk
- 1 c. plus 6 tbsp. All-Purpose Flour
- ½ tsp. Baking Soda
- ½ tsp. Table Salt
- ½ tsp. White Vinegar
- 1 tsp. Vanilla Extract
1. In a mixer, mix together butter and sugar for 2-3 minutes, scraping down sides of bowl.
2. Slowly add egg and mix together.
3. In a small bowl, mix cocoa powder, red food coloring & vanilla extract, mixing well until it becomes a paste.
4. Add paste to butter mixture and mix well.
5. Add in buttermilk and flour, mixing slowly and alternating ingredients.
6. Add in baking soda, salt & white vinegar and mix well.
7. Scoop batter into a sheet tray.
8. Bake at 350 degrees for about 20 minutes, rotating halfway through.
9. Cool and remove from tray.
CHEESECAKE FILLING:
- 1 c. Powdered Sugar
- 1 lb. Cream Cheese, softened
- 1 tsp. Vanilla Extract
- 2 tbsp. Cocoa Powder
- 1 tbsp. Red Food Coloring
1. Place all ingredients in a stand mixer.
2. Using the paddle attachment, mix until well blended.
FRENCH TOAST BATTER
Ingredients:
- 6 Eggs
- ½ c. Heavy Cream
- 2 c.Whole Milk
- 2 tbsp. Brown Sugar
- 1 tsp. Vanilla Extract
- ½ tsp. Almond Extract
- ½ tsp. Ground Cinnamon
- ¼ tsp. Ground Nutmeg
1. Place all ingredients in a large bowl.
2. Whisk until all ingredients are mixed well.
RED VELVET CHEESECAKE STUFFED FRENCH TOAST
- 1 Loaf Unsliced Challah Bread
- French Toast Batter
- 2 each Red Velvet Cake Hearts, chopped
- Cheesecake Filling
- 1 to 2 tbsp. Butter
- 2 c. Graham Cracker Crumbs
- Raspberry Sauce
- Whipped Cream
- Cream Cheese Icing
- Powdered Sugar
1. Slice challah bread about 2 in. thick with serrated knife.
2. Split each slice in the middle (not completely through) to form a pocket.
3. Once red velvet cake is cool, use a heart-shaped cookie cutter to cut heart garnishes. Keep scraps to fold into cheesecake filling.
4. Stuff inside about 1/2 c. each of the cheesecake filling & red velvet cake scraps.
5. Heat a large sauté pan over medium heat.
6. Add 1/4 of the butter and melt.
7. Dip all sides of the stuffed challah bread in the french toast batter & coat in graham cracker crumbs.
8. Place in pan and cook 3-5 minutes on each side until toast is browned and stuffing is hot. (You may need to press the toast down a bit to ensure that it is cooked evenly.)
9. When done, remove toast from pan and slice on a diagonal using serrated knife.
10. Decorate plate with raspberry sauce & place finished french toast on the plate.
11. Garnish with a dollop of whipped cream & a red velvet cake heart.
12. Drizzle with cream cheese icing & dust with powdered sugar. Serve with maple syrup.