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How to Make Naturally Pink French Toast (No Food Dye)

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(This post is sponsored by Nellie’s Free Range)

Valentine’s Day is a wonderful opportunity to prepare a cheerful, family-friendly breakfast like this naturally pink French toast. The bright color comes from oven-roasted beetroot rather than food coloring. I find it useful to roast a few beets at once and keep extras in the freezer so the batter is quick to make whenever you want.

These French toasts use Nellie’s Free Range eggs for a rich, creamy custard. Nellie’s eggs are produced by hens raised on family farms with outdoor access and room to roam, which contributes to good flavor and texture in egg-based recipes.

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Naturally Pink French Toast

Vibrantly pink French toast made with oven-roasted beetroot for color and flavor.


Course
Breakfast

Cuisine
American
Prep Time
15
minutes
Cook Time
25
minutes
Servings
12
French toasts
Author
whiteblankspace

Ingredients

  • 1
    medium roasted beet
    peeled (about 2 to 2.5 oz)
  • 2
    large Nellie’s Free Range eggs
  • 1
    cup
    milk
  • 1
    tsp
    vanilla extract
  • 2
    tbsp
    sugar or honey
  • ½
    tsp
    ground cinnamon
  • 12
    slices
    bread
    brioche, challah, or another sturdy bread
  • Nellie’s Grass Fed Butter
    for cooking
  • Fresh berries
    for serving
  • Maple syrup
    for serving

Instructions

  1. Trim the beet greens and wash the beet thoroughly to remove dirt. Place the beet in a Dutch oven or wrap it tightly in foil. Roast at 400°F (200°C) for about 1 hour or until fork-tender. Allow it to cool, then peel.
  2. Combine the roasted beet, Nellie’s eggs, milk, vanilla, sugar or honey, and cinnamon in a blender. Blend until smooth and fully combined to create the pink custard.
  3. Warm a non-stick skillet or griddle over medium heat and melt a little Nellie’s Grass Fed Butter to coat the surface.
  4. Dip each slice of bread into the beet custard, allowing it to soak for a few seconds on both sides so the bread absorbs the color and flavor.
  5. Place the soaked bread on the skillet and cook 2–3 minutes per side, or until lightly browned and cooked through. Add more butter as needed and repeat with remaining slices.
  6. Serve the French toast topped with fresh berries and a drizzle of maple syrup. Enjoy warm.

Recipe Notes

I like to roast several beets at once and freeze the extras. Keeping cooked beets on hand makes it simple to blend the batter and prepare this pink French toast quickly.