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french toast

Course: Appetizer | Beer Style: Porter

Vanilla Bean Smoked Porter French Toast by The Beeroness

Spice up your weekend brunch plans with this amazing French toast made with your favorite porter created by Jackie Dodd a.k.a The Beeroness. Love this? Her website is full of amazing recipes that all incorporate craft beer!

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Prep Time: 15 minutes | Yield: 3 - 4

Ingredients

  • 1 cup milk
  • /3 cup smoked porter (recommended: Stone Smoked Porter w/ Vanilla Bean)
  • 1/2 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 Tbsp butter (plus additional as needed)
  • 1 large loaf of crusty italian bread, cut into 1 inch thick slices

Directions

  1. To make this delicious French toast, in a bowl, add milk, porter, sugar, eggs and vanilla, whisk until well combined. Heat a large skillet over medium high heat, melt the butter.
  2. One at a time, dip the bread into the milk mixture until well coated. Add to pan and cook until browned on one side, flip and brown on the opposite side (about 2 to 3 minutes per side). Repeat for all slices. Add butter to the pan as needed.
  3. For more amazing recipes that incorporate craft beer, visit The Beeroness.com.

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Spent Grain Granola Recipe

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Spent Grain Granola

The first time I made spent grain granola was in County Cork, Ireland, three months into a cooking program on a 100-acre working farm. A friend of mine was a brewer from New Zealand, and we spent most of American Thanksgiving homebrewing a dry-hopped pale ale with elderflower in an Irish cottage surrounded by cows. This was my third time homebrewing: the beer wasn’t bad, but it wasn’t great. What was a standout was the toasty, chewy granola we made from the spent grain, baked with warming spices, dried fruit and dark maple syrup. We ate the granola with yogurt from the Jersey cows nearby, yogurt so fatty and tart the cream stuck to the lid in a cap of pale yellow. That granola was an extension of the first core tenet I learned in cooking and in farming: waste not.

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