1cuppowdered sugaralso known as confectioner’s sugar or icing sugar
Red Velvet French Toast Ingredients:
1cupbuttermilkIf you don't have buttermilk you can just add a tablespoon of vinegar to 1 cup milk, let it set for about 5 minutes then continue with the recipe.
2teaspoonspure vanilla extract
2tablespoonsunsweetened cocoa powder
1teaspoonred food coloring
8slicesbrioche breadcut slices in half on the diagonal (like you cut a sandwich so you end up with 16 triangles of bread) or some other festive shape.
2tablespoonsbutteror as needed
1teaspoonpowdered sugar for dusting, if desired
8strawberriessliced and fanned for garnish, or 16 fresh raspberries, if desired
By hand, mix the butter, cream cheese, powdered sugar, vanilla extract and milk in a medium bowl. Note: If your camping crowd likes a lot of frosting, make a double batch of it. Set aside while you make the French toast.
Heat large cast iron griddle over low-medium heat using campfire coals. Alternatively, you can use a large nonstick pan/skillet with a camp stove, conventional stove or RV stove.
In a large shallow bowl, beat the eggs. Then whisk in the buttermilk, cinnamon, sugar, salt, vanilla extract, cocoa powder and food coloring.
Melt enough butter on the cast iron griddle or skillet to liberally coat the surface.
Dip bread slices into egg mixture making sure it is completely saturated, then, flip to coat second side. Let the excess drip off before placing it on the hot griddle.
Working in batches, if necessary, fry the egg-dipped bread halves in the hot butter until it is golden brown, then flip to toast second side, about 3 minutes per side. Camp Cooking Tip: Depending on the size of your griddle or skillet, you should be able to cook 6-8 bread slices at the same time. Set aside the finished pieces on a warmed plate, cover with foil to keep warm while you cook the remaining slices.
Lay toast halves on plate and drizzle with icing and dust with powdered sugar. Top with berries, if desired.