Ingredients
For the Red Velvet Bread:
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 packet (2 1/4 teaspoons) active dry yeast
1/4 cup granulated sugar
1 teaspoon salt
1 cup warm water (110°F/45°C)
1/4 cup vegetable oil
1 teaspoon red food coloring
1 teaspoon vanilla extract
2 large eggs, room temperature
For the Custard:
4 large eggs
1 cup whole milk (or milk alternative)
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon (optional)
Butter or oil for cooking
For the Cream Cheese Frosting:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk (as needed for consistency)
Instructions
In a large bowl, mix 1 cup flour, cocoa powder, yeast, sugar, and salt. Add warm water, vegetable oil, red food coloring, vanilla extract, and eggs. Beat until smooth. Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
Knead the dough on a floured surface for 5-7 minutes. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled. Shape into a loaf, place in a greased loaf pan, cover, and let rise again for 30-45 minutes.
Preheat oven to 350°F (175°C). Bake bread for 30-35 minutes. Allow to cool before slicing.
Whisk together custard ingredients. Dip bread slices in custard, soaking each side for a few seconds.
Heat a skillet with butter or oil over medium heat. Cook bread slices 2-3 minutes per side until golden.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, adjusting milk for consistency. Spread or dollop over hot French toast.
- Prep Time: 2 hours
- Cook Time: 40 minutes
Nutrition
- Calories: 350 kcal