Daniel Irons Oatmeal Stout French Toast
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| Serves | 3-5 |
| Prep time | 10 minutes |
| Cook time | 8 minutes |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 18 minutes |
| Meal type | Breakfast |
| By author | Lightly adapted from The Beeroness |
French toast soaked in rich, chocolatey oatmeal stout.
Ingredients
- 1 Large loaf Challah bread (left out over night to stale)
- 1 cup almond milk
- 1 cup Enegren Brewing's Daniel Irons oatmeal stout (or any rich, chocolatey stout)
- 4 eggs
- 1/2 cup brown sugar (tightly packed)
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons butter
Directions
| Step 1 | |
| Slice the challah bread into 1-inch thick slices. | |
| Step 2 | |
| In a large bowl, combine the almond milk, stout, eggs, brown sugar and almond extract and whisk until all sugar is dissolved. | |
| Step 3 | |
| Pour the mixture into a large flat pan for easier dipping. | |
| Step 4 | |
| Places the slices of challah into the mixture for 1 minute on each side. | |
| Step 5 | |
| Heat 1 tbsp butter in a skillet over medium heat and place the soaked bread to cook, 2-4 minutes each side or until cooked through. | |
| Step 6 | |
| Pile on a large plate, top with powdered sugar, maple syrup and pair with coffee. Try to grab a slice before three hungry brewers devour the entire loaf. | |
