Vampires may not be a fan of the daylight and breakfast, but I bet they wouldn’t mind a luxurious red velvet brunch. When I think of red velvet, my mind goes directly to coffins….call me macabre, but damn, it makes for a delicious and luxurious brunch.

Amp up the brunch with a pumpkin spice glaze and a cayenne chocolate syrup for a little razzle dazzle. Plus top with skull and bone butter pads, it doesn’t get more themed than this. What starts as challah bread eventually turns into a bright red, fluffy and decadent french toast. Let’s jump in!


0 from 0 votes


Prep time


Cooking time




  • 1 Challah bread loaf unsliced

  • 2 tbs Sugar

  • 2 tsp Cocoa Powder

  • 3 Eggs

  • 2 Egg yolks

  • 2 cups half and half

  • 1 tsp vanilla extract

  • Red food gel

  • Canola oil

  • Unsalted butter

  • Powdered sugar

  • Flavored coffee creamer

  • Chocolate syrup

  • Cayenne Pepper


  • Take a silicone Halloween mold and softened room temperature butter and fill in the mold. I used skull and crossbones, but go with what you feel. Then put in the freezer to harden for at least an hour.
  • For the French toast: Preheat the oven to 275 degrees F.
  • Slice the bread about an inch thick and using a coffin cookie cutter, cut out the coffin shapes. Place the bread on a sheet pan and bake for 30 minutes to dry out the bread. Remove from the oven and let them cool down.
  • In a bowl, whisk together the eggs, egg yolks, 2 tablespoons sugar, half-and-half, cocoa powder and vanilla extract until very smooth. Add in the food gel coloring until you get the bright red color you are looking for. Transfer to a second shallow baking dish.
  • Heat your pan to medium high with butter and a little canola oil. Soak the bread until saturated, and shake off excess. I put about three at a time in the pan to avoid overcrowding. Each side should take about 1-2 minutes.
  • For the dipping sauces:
    Add powdered sugar and a small amount of coffee creamer (I used pumpkin spice) and whisk until smooth.
    The second sauce was a combination of chocolate syrup and a dash of cayenne pepper for a little razzle dazzle.
  • Grab your butter out of the freezer and top the french toast. Serve immediately and then head to a corn maze to walk it off!

Any questions please feel free to reach out. Enjoy!

Leave a Reply