Wednesday, September 5, 2012

Vanilla Bean Smoked Porter French Toast

Ok, I must forewarn you that this is a very beer-heavy post. If you don't like beer, I'm sorry...maybe you'll enjoy my pictures at least? Anyway, last weekend, Gabe and I went to Point Reyes with some friends. But first we made a stop at our favorite brewery in the area (Gabe's favorite brewery ever, maybe?!): Lagunitas! We got a massive sampler, had some delicious food, and enjoyed the sun on the patio.

From there, we headed to the coast and drove along Tomales Bay, stopping at the Marshall Store for oysters! They were super local, from Hog Island Oysters just up the road. Seriously, so good! Plus it was a gorgeous sunny day out on the water, which can be hard to come by in that area.

So pretty


Anyway, the food and beer filled long weekend continued on Monday with some Vanilla Bean Smoked Porter French Toast. I know, beer for breakfast, kind of weird. Let me assure you, it was soo tasty! Let me also assure you, you will not get drunk or even tipsy from this, so it is perfectly appropriate to eat for breakfast. We used Stone Brewing's Vanilla Bean Smoked Porter, sadly a one time release. It lends a dark, smoky, chocolatey character to the french toast - unusual but delicious! If you can't find this beer, you could use any porter or stout (maybe Maui Brewing Co's Coconut Porter?? Yum!). The recipe serves two to four people, depending how hungry you are.

Vanilla Bean Porter French Toast (slightly adapted from The Beeroness)
1.5 cups milk
1 cup Vanilla Bean Smoked Porter (or beer of your choice)
1/3 cup sugar
2 eggs
1 tablespoon vanilla extract
1 medium to large loaf french bread, thickly sliced
Butter...lots of it! To cook the french toast in, of course

Beer in my favorite pint glass from Eagle Rock Brewery

The recipe really couldn't be easier....

Just combine the milk, beer, sugar, eggs, and vanilla in a shallow bowl. Dip the bread slices into the mixture and make sure they soak up a lot of liquid. Melt a big pat of butter in a frying pan and cook the bread slices over medium heat, flipping so they brown evenly on both sides.

Serve with your favorite topping - maple syrup, fruit, powdered sugar, or all of the above!

Have I ever mentioned Poppy's love for chips? A rustle of the plastic bag and she comes galloping over. No wonder she's a little chubby...

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