{Recipe} Red Velvet French Toast

Made these Red Velvet French Toast for SG50!

Instead of food coloring, I used beetroot puree to achieve the striking red colour :)

  Red Velvet French Toast with Cream Cheese Filling

 

Ingredients: 

French toast:
2 small beet

1/4 cup milk

1 tbsp cocoa powder
2 eggs
1 tsp vanilla bean paste

3 tbsp sugar

 

2 slices of bread

Cream cheese filling:
125g cream cheese

3 tbsp sugar
2 tbsp milk

1 tsp lemon juice
¼ tsp vanilla bean paste

 

 Method:

 

1.  Preheat the oven to 200 degrees Celsius. 

 

2. Peel two small beets and chop into chunks. Place the chopped beetroot in a baking dish and add a couple of tablespoons of cold water. Cover the dish with a lid or foil and bake in the oven for 20-30 minutes until they are cooked through. Check the beetroot a couple of times, adding more water so that they don't dry out.

3. Once the beetroot are cooked through, transfer them to a blender. Add milk, eggs, vanilla, cocoa and sugar and blend until smooth.

4. Transfer mixture into a shallow bowl/baking dish. Soak bread in the mixture overnight, remembering to turn the bread from time to time to ensure both sides are equally soaked.

5. The next day, grease a non-stick grill pan and heat over medium heat. Grill the bread, turning once until just cooked through. Remove and place on a plate.

 

6. Combine the cream cheese, sugar, milk, lemon juice and vanilla paste in a medium sized bowl and mix until light and fluffy. Spoon filling onto toast and form a sandwich.

 

7. Slice into half and drizzle with nutella or chocolate! :)

 

 

 

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