stout and pumpkin french toast

crusted in cinnamon toast crunch, and topped with red wine syrup for the perfect adult Sunday breakfast

Tips

bread

in this recipe, I use a local favorite, Marcina’s cider bread. This is a whole wheat bread with a tighter crumb structure. If you plan on crusting the french toast I would recommend using tighter crumb structure bread like whole wheat or rye bread.

Traditionally, sourdough and brioche are used for french toast, if you decide to use either, the cereal may not adhere properly. It will also need to spend less time soaking in the pumpkin/stout mixture.

Better for cereal crusting (soak at least 30 minutes)
-Whole Wheat variety
– Rye variety soak
Traditional soak times (Dip let sit maximum of 15 minutes)
– Sourdough
– Brioche

pumpkin and stout french toast

Preparation Time: 30 minutes | Cook Time: 40 minutes | Serving size: 4

Gather

french toast

• 4 (1- to 1½-inch thick) slices of bread. I used a local favorite, Macrina Bakery’s Cider 
• ¾ cup milk (I used whole milk, but feel free to use milk of your choice) 
• 2 eggs 
• 1 tablespoon pumpkin spice
• 1 teaspoon cardamom, grounded
• 1 teaspoon cinnamon, grounded 
• ½ cup pumpkin puree
• 2 teaspoons vanilla 
• 3 tablespoons brown sugar 
• ⅓ cup stout (I used Metier Brewing Grandma’s Hands) 
• Optional: 2 cups Cinnamon Toast Crunch, hand-crushed (should be about the size of cobblestone) 
• Neutral oil

red wine syrup

• 1 cup red wine 
• 1½ cup sugar 
• 1 tablespoon orange zest

Follow

french toast

1. Place slices of bread in a single layer, in a deep dish, like a casserole of brownie dish. 
2. In a large bowl, whisk together all ingredients until combined, except cereal. Pour over slices of bread, Flip bread a couple of times in mixture. Let sit for at least 30 minutes to an hour. 
3. Place crushed cereal in a shallow dish. Remove a slice of bread from pumpkin stout mixture; let excess marinade drip off toast. Press toast into cereal on both sides. Repeat with remaining bread, and place crusted toast on flat surface until ready to cook. 
4. Heat a large skillet over medium-low heat, add 1 tablespoon of neutral oil. Be sure the oil coats the pan. Place toast in skillet and slightly press down; cook for 2-3 minutes until a golden brown. Flip, press and cook for another 2-3minutes, until deep golden brown. (Note: If you’re not using the cereal crust, cook on medium- medium low  heat 3-5 minutes on each side.)
5. Remove and serve with maple syrup or red wine syrup

red wine syrup

1. In a small sauce pot, combine white sugar, red wine, and orange zest. 
2. Bring to a boil. Let boil for 2-3 minutes, stirring with a stiff rubber spatula. 
3. Reduce to a lower simmer (low heat), and cook for an additional 20 minutes, while stirring occasionally. Sauce should begin to thicken (it should generously coat the back of a spoon). Remove from heat. 
4. Serve on French toast warm or after it’s cooled.