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!
RED VELVET LINED (FRENCH TOAST) COFFINS
4
servings30
minutes30
minutesIngredients
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
Directions
- 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!
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