Recipe: Beer Soaked French Toast
French toast is an unrivaled snow-day breakfast, and we thought we knew it well. Soak a few slices of a hearty bread in an eggy batter, throw it on a hot pan, get it crispy, drizzle on the maple syrup and some berries, and enjoy in front of the fireplace (or radiator in our case).
The only thing that could make it any more rustic, we thought, was the addition of beer. So we swapped out the milk normally found in a french toast batter for a rich, dark, and roasty beer that lends a brand new depth to pancakes' cousin from the country.
What You Need
- 1 loaf of peasant bread, cut into 1-inch slices
- 3 eggs
- 1 cup Chocolate Maple Porter, Oatmeal Stout or another dark, flavorful beer
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons butter
What You Do
- Preheat oven to 350 degrees F.
- In a bowl, whisk together eggs, beer, sugar, salt and vanilla extract. Dunk slices of bread individually into beer mixture turning until well coated. Set aside for 10 minutes.
- Heat butter over medium high heat. In batches cook the bread until golden brown, 3-4 minutes per side.
- Transfer to a baking sheet in the oven. Bake an additional 10 minutes until puffy and cooked through. Top with powdered sugar and maple syrup. Enjoy!