Active preparation time: 20 minutes
Total time: 20 minutes
Makes: 4 slices
French Toast
½ cup (118 ml) milk
½ cup (118 ml) coffee stout
1 tsp vanilla extract
½ tsp nutmeg
3 eggs
4 slices filone (the Italian version of the French baguette)
1 Tbs butter
Combine the milk, stout, vanilla extract, nutmeg, and eggs in a shallow bowl, mixing well. Place the slices of bread in the mixture and soak on both sides.
Heat the butter in a medium-large sauté pan or griddle to medium-high heat, then add the soaked bread and cook until golden brown, making sure to cook evenly on both sides.
Cinnamon Whipped Cream
3 cup (710 ml) heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
1 tsp cinnamon
In a large mixing bowl, combine the cream, powdered sugar, vanilla extract, and cinnamon. Using a whisk or a mixer with a whisk attachment, whip the cream mixture to the desired consistency.
Beer Suggestions: Brewskey Dandy (Montreal) Maplewood Barrel-Aged Cuppa Coconut (Chicago), Prairie Bomb! (Krebs, Oklahoma), Pure Project Meditative Moment (San Diego).
