Miss Shirleys Logo Mobile

Feed First Responders!

Donate Meals

Miss Shirley's Cafe is collecting donations to feed First Responders, including Healthcare Workers, Police Officers, Firefighters & Military Personnel. Donate Now to purchase meals for those putting their lives at risk, to serve our community during this uncertain time.

Miss Shirley's Cafe


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!



Miss Shirley's Cafe



  • 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.



  • 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.




  • 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.



  • 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.

« Back to All Posts