Festeroo French Toast: An Easy Pleaser
For more than one aspiring chef, learning to make French toast was their first cooking triumph. From simple ingredients and simple steps comes a deliciously warm, sweet, filling dish that’s been satisfying palates across the world for literally centuries.
What we know as French toast is a quintessential culinary classic, having originally appeared in Latin cookbooks as far back as the 4th century A.D.—more than 1,500 years ago. The creation was relatively popular in medieval Europe where it was typically accompanied by game birds or other meat. Throughout its history, French toast has been served as a snack, as a side dish, for brunch or for breakfast.
This version courtesy of lowlander-beer.com takes all the wonderful simplicity of your favorite French toast recipe and adds one little ingredient you likely haven’t considered: beer! So grab some Hop Valley Festeroo Winter Ale, whip up an egg dip and treat yourself to a creamy, heavenly take on French toast that’s perfect for the season.
- 1 loaf brioche or French bread, cut into slices
- 2 full eggs
- 2 egg yolks
- 2/3 cup cream
- 2/3 cup Hop Valley Festeroo Winter Ale
- 2 tsp sugar (optional as this recipe is already quite sweet)
- 1/4 tsp grated nutmeg
- 2 tsp vanilla extract
- 1 pinch of salt
- Powdered sugar
- Maple syrup
- Olive oil
- Whisk together the eggs, egg yolks, cream, Festeroo Winter Ale, sugar (optional), nutmeg, vanilla extract and salt.
- Preheat a pan and melt the butter with the olive oil. Have your egg mixture and slices of bread ready while the pan gets really hot.
- Dip a slice of bread into the egg mixture, being sure to coat thoroughly.
- Fry the bread in the hot pan, flipping to cook both sides. Repeat with all slices of bread.
- Stack two or three cooked slices on a plate, drizzle with maple syrup and sprinkle with powdered sugar.
- Serve with Hop Valley Festeroo Winter Ale.