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breakfast stout french toast

Course: Entree | Beer Style: Stout

Breakfast Stout French Toast Stuffed with Bourbon Cream Cheese Frosting

Recipe for French Toast made with your favorite breakfast stout custard batter and stuffed with cream cheese frosting spiked with bourbon.

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Prep Time: 30 minutes | Yield: 4

Ingredients

Egg Batter
  • 1/2 cup cream
  • 1/2 cup breakfast stout
  • 3 large eggs
  • 1 Tbsp melted butter
  • 1 Tbsp brown sugar
  • 2 tsp pure vanilla extract
  • For a pumpkin variation, add 2 Tbsp pumpkin puree and 1/2 tsp cinnamon; skip the vanilla extract
Bourbon Cream Cheese Filling
  • 6 ounces cream cheese, softened
  • 6 Tbsp unsalted butter, softened
  • 1 1/2 cup powdered sugar
  • 1 1/2 ounces bourbon
  • 1/4 tsp salt
  • Can substitute bourbon with vanilla extract, pumpkin puree, or stout
Toast and Toppings
  • 1 loaf braided challah bread cut into 1 1/2" slices
  • butter for cooking
  • maple syrup
  • chocolate chips, blueberries, or blackberries to garnish

Directions

  1. Cream Cheese Filling
  2. Beat cream cheese, butter and salt in a stand mixer on medium speed until smooth. Add bourbon and mix until well combined.
  3. Reduce speed to low; add 1 1/2 cups powdered sugar and mix until fully incorporated.
  4. If mixture feels a bit loose or if a sweeter filling is desired, add an additional tablespoon of powdered sugar at a time until a spreadable frosting consistency is reached.
  5. If preparing in advance, or if there happens to be leftovers, cover with plastic wrap and store in the refrigerator for up to a week.
  6. Breakfast Stout French Toast
  7. Create a pocket in each slice of bread by using a paring knife to cut horizontally into the bottom or side crust.
  8. Carefully fill each bread pocket with 2 tablespoons or so of cream cheese filling. I like to use a pastry bag or Ziploc with the corner cut off, but a butter knife also works well.
  9. In a baking dish or pie pan, thoroughly whisk together all batter ingredients. Place each slice in egg batter, allowing to soak for 10 seconds per side.
  10. Melt 2 tablespoons butter in a large, heavy bottomed skillet over medium heat. Working in batches, place prepared slices into skillet to brown.
  11. Cook 4 to 5 minutes per side, adjusting heat as needed, until golden brown. Transfer to a baking sheet in a 200°F oven to keep warm while cooking remaining slices.
  12. Serve warm, topped with maple syrup and berries, alongside a breakfast stout.

Heather Lewis is the author of BeerBitty.com, a recipe website dedicated to cooking with beer. She fell in love with craft beer and cooking while living in San Francisco and frequenting Toronado. When work moved her to San Diego and Austin, she immersed herself in the local beer cultures to learn as much about the trade as possible. In 2012, she left her job as a sales analyst to pursue a career in the craft beer industry. She currently lives in NYC with her basset hound where she is the Operations Manager at Brooklyn Brewery. She spends her free time in the kitchen, traveling as much as possible, and seeking out new breweries.


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