The common sailing saying suggests that you shouldn’t drink before the sun is over the yardarm (about 11am to us landlubbers), and if you have beer for breakfast, let alone before midday, you are heavily frowned upon. But if breakfast is the most important meal of the day, surely it isn’t complete without some beer! Maybe substituting your morning cup of Joe for a pint is a bit weird, as is pouring it over your cereal, but it is both acceptable and de-bloody-licious to use it to make our French toast.
This isn’t your bog standard French toast where you just mix an egg with some milk, dunk your bread in the bowl and then fry it. This recipe is far more sophisticated, yet insanely simple, and your tastebuds will party harder than Prince Harry at a fancy dress doo.
To make this taste sensation, all you will need is:
- 4 eggs
- 4 slices of bread
- 1/4 cup of all-purpose flour
- 3 tablespoons of sugar
- 1/2 cup of milk
- 1/2 cup of beer (dark is preferable)
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of baking powder
Crack the eggs into a bowl and chuck everything else, excluding the bread, into the mix. Whisk all of it up to make your batter.
Place the bread in a tray (we cut ours into fingers), then pour the mix all over it.
Cover the tray and leave over night in the fridge to make sure the bread absorbs all of the beery goodness (or if you can’t wait that long, or you’re too lazy to prep it all the night before, leave it for an hour).
In the morning get the bread out the fridge and heat the oven to 175°C.
Fry the bread in some butter so it is lightly browned on each side then put them in the oven for about 10 minutes or until they are golden and have puffed up.
Serve them however you want but be sure to bathe that bread with good old maple syrup (don’t worry about clogging your arteries, it comes from trees so it must be healthy surely).
Tell me what beer you used for your recipe in the comments below or tweet us and show me your breakfast @thegrillbarrel