Stuffed Breakfast Stout French Toast with Framboise Lambic Syrup
Breakfast Stout Stuffing:
12 Oz. Cream Cheese
6 Oz. Founders Breakfast Stout
1 Tbsp Powdered Sugar
1 Tbsp Chocolate Syrup
With a mixer whip cream cheese until light and fluffy. Stir in the powdered sugar and chocolate syrup. Add the beer and mix well. Place in refrigerator until you’re ready to top your toast.
Framboise Lambic Sauce:
1 Bottle Framboise Lambic
1/4 Cup Maple Syrup
Pour the lambic into a small sauce pan and bring to a boil. Boil for about 20 or 30 minutes until it reduces to the consistancy of the thick syrup. Remove from heat and stir in the maple syrup.
Breakfast Stout Toast:
1 Loaf Challah Bread
1/2 Cup Milk
1 Cup Founders Breakfast Stout
1 Tbsp Vanilla Extract
Cinnamon To Taste
Add eggs, milk, stout, vanilla extract and cinnamon to a bowl and whisk well.
Cut the the challah bread into 1 inch thick slices and soak in the egg mixture making sure both sides are coated well.
Add the bread to a heated skillet and let it sit for about 3 minutes on each side or until golden brown.
Spread a slice of french toast with the cream cheese stuffing and stack and spread the top piece of French toast with a layer of cream cheese stuffing.
Drizzle the lambic syrup on top. The syrup is very rich and you really don't need a lot.