Red Velvet French Toast Recipe
Make Red Velvet French Toast Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter & Base
To Finish & Cook
Cream Cheese Drizzle
Garnish (optional)
Method
Batter & Base
- 1
Prepare bread
Cut 8 thick slices of brioche or challah if not pre-sliced; slices should be about 3/4 to 1 inch thick. Stale or day-old bread works best — it soaks up custard without falling apart.
- 2
Make custard
In a large shallow bowl or baking dish wide enough to hold a slice, whisk together 4 large eggs until smooth. Whisk in 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 tablespoon unsweetened cocoa powder, 1 teaspoon vanilla extract, and a pinch of salt until fully combined and slightly frothy.
- 3
Add color
Stir in 1 teaspoon red food coloring into the custard mixture until a uniform red color is achieved. Adjust slightly if you prefer a deeper color (add in 1/4-tsp increments).
- 4
Soak bread
Working 2 slices at a time, submerge each slice in the custard for 20–30 seconds per side, allowing the bread to absorb but not disintegrate. Let excess drip back into the bowl.
To Finish & Cook
- 5
Preheat pan
Heat a large nonstick or cast-iron skillet over medium heat. Add 1–2 tablespoons unsalted butter and 1 teaspoon vegetable oil (oil raises smoke point and prevents butter from burning). Swirl to coat.
- 6
Cook slices
Place soaked bread slices in the hot skillet without crowding. Cook 2–3 minutes per side until deep golden with a slightly crisp exterior and cooked through (an internal temperature around 160°F if using a thermometer). Adjust heat to prevent excessive browning; add more butter between batches as needed.
- 7
Keep warm
Transfer finished slices to a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while you cook remaining slices.
Cream Cheese Drizzle
- 8
Make drizzle
While the French toast cooks, beat 4 oz softened cream cheese in a small bowl until smooth. Add 1/2 cup powdered sugar, 1/2 tablespoon milk, 1/2 teaspoon lemon juice, and 1/4 teaspoon vanilla extract. Whisk or beat with a fork until a smooth pourable glaze forms. If too thick, add milk 1/4 teaspoon at a time until desired consistency; if too thin, add a little more powdered sugar.
- 9
Warm slightly (optional)
If the glaze is stiff after refrigeration, microwave for 5–8 seconds and stir to loosen to a drizzling consistency.
Garnish (optional)
- 10
Plate and finish
Stack 2–3 slices per serving on plates. Drizzle cream cheese glaze over the stack, dust lightly with 1 teaspoon powdered sugar, add fresh berries alongside, and serve with maple syrup on the side.
- 11
Serving suggestion
Serve immediately while hot. Leftover slices keep airtight in the refrigerator for up to 2 days; reheat in a 350°F oven for 8–10 minutes or in a skillet to restore crispness.