Description
Red velvet french toast delivers a luxurious breakfast experience that combines classic Southern charm with French culinary technique. Rich cocoa-infused bread creates a delightful morning indulgence you will savor with pure delight.
Ingredients
Scale
- 3 cups all-purpose flour
- 4 large eggs
- 2 large eggs, room temperature
- 1 cup whole milk
- 4 oz (113 g) cream cheese, softened
- 0.25 cup (57 g) unsalted butter, softened
- 0.25 cup unsweetened cocoa powder
- 2 tbsps unsweetened cocoa powder
- 0.25 cup granulated sugar
- 1 cup powdered sugar
- 1 tsp red food coloring
- 1 tsp vanilla extract
- 1 tsp salt
- 1 packet (2.25 tsp) active dry yeast
- 1 tsp ground cinnamon (optional)
- 1 cup warm water (110°F/45°C)
- 0.25 cup vegetable oil
- 2 to 3 tbsps milk
- Butter or oil for cooking
Instructions
- Dough Preparation: Blend dry ingredients (flour, cocoa powder, yeast, sugar, salt) in a spacious mixing bowl, creating a uniform base.
- Liquid Integration: Pour warm water, vegetable oil, red food coloring, vanilla extract, and eggs into dry mixture, whisking until achieving a smooth, consistent texture.
- Dough Development: Gradually fold remaining flour into the mixture, kneading vigorously on a floured surface for 7-10 minutes until elastic and supple.
- First Rise: Transfer dough to a lightly oiled bowl, drape with a kitchen towel, and let rest in a warm environment for 1-2 hours until volume doubles.
- Shaping and Second Rise: Form dough into a loaf, place in a greased pan, and allow secondary proofing for 30-45 minutes while preheating oven to 350°F (175°C).
- Baking Process: Bake bread for 30-35 minutes until exterior turns golden, then cool completely before slicing.
- Custard Preparation: Whisk together custard ingredients, creating a rich, smooth dipping mixture for bread slices.
- French Toast Cooking: Dip bread slices thoroughly in custard, then sear in butter-coated skillet over medium heat for 2-3 minutes per side until achieving a crisp, golden-brown exterior.
- Frosting Finale: Blend cream cheese and butter until silky, gradually incorporating powdered sugar and vanilla extract, adjusting milk for optimal spreading consistency, then lavishly coat warm French toast before serving.
Notes
- Yeast Activation: Ensure water temperature is between 110-115°F to activate yeast without killing it, guaranteeing proper dough rising.
- Dough Kneading Technique: Develop gluten structure by kneading consistently, creating a smooth, elastic texture that supports bread’s final structure.
- Rising Environment: Choose a draft-free, warm spot around 80-85°F for optimal dough expansion, preventing uneven or slow fermentation.
- Moisture Control: Pat bread slices gently after custard dipping to remove excess liquid, preventing soggy French toast and ensuring crisp, golden edges.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg