Red Velvet French Toast

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: Servings

Camping For Foodies Breakfast Camping Recipes: This French toast is festive enough for the holidays but simple enough to make on camping trips.

4 large eggs
1 cup buttermilk (see Note 2)
1/2 teaspoon ground cinnamon
2 tablespoons sugar
1/4 tsp salt
2 teaspoons pure vanilla extract
2 tablespoons unsweetened cocoa powder
1 teaspoon red food coloring
8 (1 inch thick) slices of brioche bread slightly stale, cut in half on the diagonal (see Note 3)
2 tablespoons butter or as needed

By hand, mix the butter, cream cheese, powdered sugar, vanilla extract and milk in a medium bowl. 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. (see Note 4)
In a large shallow bowl, beat the eggs. Then whisk in the buttermilk, cinnamon, sugar, salt, vanilla extract, cocoa powder and food coloring making sure the custard is fully combined.
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. Can take up to 5 minutes for egg mixture to seep into thick bread. 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. (see Note 5)
Lay toast halves on plate and drizzle with icing and dust with powdered sugar. Top with berries, if desired.

If your camping crowd likes a lot of frosting, make a double batch of it.
If 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.
Cut 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.
Use the “hand test”: hold the palm of your hand about 5 inches above the heat source, pull it away before it hurts, 7 seconds = low-medium heat.
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.