Description
This Red Velvet French Toast is a decadent twist on a classic breakfast favorite, featuring rich cocoa and vibrant red coloring in a custard-soaked brioche. Topped with a creamy, tangy cream cheese glaze and optional fresh berries or chocolate chips, it’s perfect for festive brunches or special occasions.
Ingredients
Scale
For the French Toast:
- 8 slices brioche or challah bread (preferably day-old)
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon red food coloring (or more for deeper color)
- 1/4 teaspoon salt
- Butter or oil for greasing the pan
For the Cream Cheese Glaze:
- 4 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Optional Toppings:
- Fresh berries
- Whipped cream
- Chocolate chips
Instructions
- Prepare the custard mixture: In a shallow bowl or baking dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, cocoa powder, vanilla extract, red food coloring, and salt until the mixture is smooth and well combined.
- Dip the bread slices: Dip each slice of brioche or challah bread into the custard mixture, making sure to coat both sides thoroughly but avoiding soaking them for too long to prevent sogginess.
- Cook the French toast: Heat a large skillet or griddle over medium heat and lightly grease it with butter or oil. Place the soaked bread slices onto the skillet and cook for 2 to 3 minutes per side, until each slice is golden brown and slightly crisp on the outside.
- Make the cream cheese glaze: In a separate bowl, combine the softened cream cheese, powdered sugar, milk, and vanilla extract. Mix until smooth and pourable, adding more milk if necessary to reach the desired consistency.
- Serve: Drizzle the cream cheese glaze over the warm French toast slices. Top with optional fresh berries, whipped cream, or chocolate chips as desired for extra flavor and presentation.
Notes
- For a richer custard, substitute half-and-half for the milk and cream combination.
- Let the bread sit out for a few hours or toast lightly before dipping to help it absorb the custard better and prevent soggy toast.
- This recipe is ideal as a festive brunch option or a special Valentine’s Day breakfast treat.
