Red velvet treats have been making their mark in the #urbanfood scene everywhere. Whether it be in form of cakes, cupcakes, pancakes, waffles, churros or French toast, red velvet has earned its popularity! I created this red velvet French toast with brioche bread keeping in mind the new trend. The ones I have had at popular breakfast cafes are made with red velvet cake breads and I find them a tad sweet and heavy. I wanted to create a toast which was going to hold up the delicious custard and have a balanced sweetness as well. Brioche bread is perfect because its hearty enough to soak all the custard and still has a bite to it in the center.
Red velvet and cream cheese frosting are a match made in heaven but I jazzed things up a bit and used a sweet marscapone cheese frosting instead. You will be pleasantly surprised with this new twist on a classic.
The recipe is pretty straightforward with the addition of coco and red food coloring and brown sugar for that perfect crust on the outside.
Red Velvet French ToastCourse: DessertCuisine: American
1 1⁄2 cup buttermilk
3 Egg room temp
4 slices Brioche Bread days old
2 tbsp sugar
1 tbsp vanilla extract
1 tbsp coco powder unsweetened
2 tbsp brown sugar
1 tbsp red food color
2 tbsp butter
Berries for garnish
powdered sugar for garnish
Nutella for garnish Optional
maple syrup for serving
- In a bowl mix together buttermilk, eggs, vanilla extract, granulated sugar, coco powder and red food color.
- You can cut the bread in triangles or not (upto preference) soak the bread in the custard for no more then 3 minutes total. 1 minute and 30 seconds on each side.
- Heat a flat pan and melt butter. Before adding the French toast sprinkle brown sugar on the side you will cook first. Repeat on the second side as well before flipping.
- It should take around 3 minutes on each side.
- Sweet Marscapone Frosting – Ingredients
- 1 cup marscapone cheese room temp
- 1 cup heavy cream cold
- 2 tbsp powdered sugar
- Sweet Marscapone Frosting – Instructions
- In a bowl whip heavy cream and powdered sugar until soft peaks form.
- Slowly fold in marscapone cheese.