Coffee Stout French Toast with Cinnamon Whip Recipe

Grab your favorite coffee stout and head for the kitchen to try this incredible brunch recipe.

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: Southern Tier MOKAH (Lakewood, New York), Otter Creek Couch Surfer (Middlebury, Vermont), Odell Lugene Chocolate Milk Stout (Fort Collins, Colorado), Tröegs JavaHead Stout (Hershey, Pennsylvania).

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PHOTO: MATT GRAVES