First of all, I would like to mention that I am currently writing from beautiful Breckenridge, CO. I love it here. If there were more job opportunities for my beau here, you better believe we would move to the area in a heartbeat. Jealous yet?? I definitely would be, but for the sake of you the reader, I will stop bragging just for now. So, french toast is always fun right? I always love putting a new spin on it. This french toast is 100% baked and topped with the perfect crumbled topping (the crumbled topping is one that I often use on muffins — because, let’s be honest, crumbles make everything soooo much better). What is also so much fun about this french toast recipe is the vanilla bean. I know that I’ve been cooking with it a lot lately. I’ve been able to get it for a good price, and when you can get a good deal on good vanilla beans, you kind of go all out. It isn’t the cheapest ingredient in the world. The vanilla bean totally makes this dish. It isn’t overpowering (make sure you only use the pulp from one vanilla bean otherwise it may be a little too strong). You get that perfect hint and it’s spectacular. The beer pairing is also one that you don’t want to miss out on. Yes, beer and breakfast can totally go together! Don’t be afraid.
At first, this recipe was a total screw up. Hey, it happens. I can’t be perfect at evvvvvverything. The egg mixture was a little too much and did not get fully soaked into the bread. It was more like french toast soup in the end. Yeah, it sounds pretty disgusting. Be careful with the egg mixture. Your french toast may need a little bit longer to cook. You really want the bread to absorb everything up. An alternative to baking this french toast would be cooking it like you normally would: on the stove top, on the griddle. This is totally fine. I would not recommend skipping the “soaking” part though. You should always soak first. That way you are guaranteed maximum flavor =).
With fruit, is my favorite way to serve this french toast. I’m not going to lie, it is EXTREMELY sweet; and yes I know that fruit is also sweet, but it’s that freshness that you crave. Maple syrup is totally an ok way to go, but expect it to be out of control in sweetness.
So an oatmeal stout was definitely the only way to go with this beer pairing. I’m going to stick with the “theme” here and go with a beer from Breckenridge Brewery. Their Oatmeal Stout is a perfect one. It’s great with breakfast-like foods because of it’s coffee-like notes and bold flavors. It compliments french toast very well and doesn’t take away from the greatness of the food. This beer should be fairly easy to find, so no excuses! Although, I don’t know if I 100% recommend drinking it at 7 in the morning =)…maybe wait for one of those breakfast-for-dinner nights.
Everyone have a great evening!
This french toast recipe is out of this world. It has that perfect hint of vanilla and sweetness, and is perfect for breakfast, lunch and dinner.
- 1 loaf bread, day-old Challah preferred and sliced
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 3 tablespoons granulated sugar
- seeds from one vanilla bean
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- pinch of salt
- fresh fruit, for serving
- 1/2 cup all-purpose flour
- 1/4 cup dark brown sugar
- 6 tablespoons unsalted butter, cold and cubed
- In a greased 8x8in dish, place your sliced bread, slightly overlapping them. In a large bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla bean, maple syrup, vanilla extract, cinnamon, nutmeg and salt. Gently pour the the liquid onto the bread, completely submerging and coating all of the bread. Cover and refrigerate for at least 4 hours or up to 12 hours.
- Preheat your oven to 350 degrees F.
- In a small bowl, crumble together the flour brown sugar, and butter with your fingers or until the mixture resembles coarse crumbles. Sprinkle the crumble on top of the prepared french toast.
- Bake the french toast at 350 degrees F for 45-50 minutes or until the liquid has all absorbed and the top is just starting to brown.
- Remove from oven and serve immediately with fresh fruit or maple syrup. Enjoy!
Hardware: * 8x8in baking dish * Non-Stick Spray * Serrated Knife * Cutting Board * Measuring Cups * Measuring Spoons * Whisk * Large Bowl * Small Bowl * Inactive Time: 4 - 12 hours