"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Decadent Red Velvet French Toast Recipe

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This recipe for Decadent Red Velvet French Toast, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

The Rogers Lugenbill Family


For the French Toast:
4 eggs
1 c. buttermilk (can substitute with 1 c. milk & 1 tbsp. vinegar. Let sit for 5 minutes)
2 tbsp. sugar
2 tbsp. vanilla extract
2 tbsp. unsweetened cocoa powder
Red food coloring until desired color
8-10 slices of bread

For Filling:
8 oz. reduced fat cream cheese
3 tbsp. sugar
2 tsp. vanilla extract

For the Top:
melted chocolate or Hershey's syrup
powdered sugar
fresh raspberries

For the French Toast: Whisk together the eggs, buttermilk, sugar, vanilla, cocoa and food coloring in a shallow bowl until smooth. Dip bread slices into egg wash and flip. Let soak through completely. Heat a large nonstick skillet over low-medium heat and cook both sides of bread.

For the filling: Combine cream cheese, sugar, vanilla extract and whip until light and fluffy. Spread filling evenly on four to five slices of bread. Top with other four to five slices of bread like a sandwich.

Drizzle melted chocolate or Hershey's syrup, dust with powdered sugar and top with fresh raspberries.




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