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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

 

Red Velvet Cake

Ingredients:

  • 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

Ingredients:

  • 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

Ingredients:

  • 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

 

For Garnish:

  • 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.

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