Hefeweizen French Toast

hefeweizen french toastA little beer at the breakfast table shouldn’t be taboo on the weekends. Here, the banana notes of Hefeweizen perfectly match cinnamon, pecans and maple syrup. Bonus: there will be plenty of leftover beer to drink.

2 eggs
3 Tbsp. whole milk
8 Tbsp. Hefeweizen
2 Tbsp. soft brown sugar
ó tsp. each salt, ground nutmeg and ground cinnamon
1–2 Tbsp. butter, for frying
2 thick slices of fresh white bread
1 banana, sliced into rings
Handful of pecan nuts
4 Tbsp. maple syrup
Crème fraîche, to serve (optional)

Mix the eggs, milk, 4 Tbsp. of the beer, sugar, salt, nutmeg, and cinnamon in a large bowl. Place a Tbsp. of butter in a large frying pan over a medium heat. Lay each slice of bread in the egg-beer mixture, allowing it to soak for a few seconds on each side, then place in the pan. Fry each slice for 2 minutes on each side or until golden brown.

Heat the second Tbsp. of butter in a small saucepan and add the banana rings and pecan nuts. Cook for approximately 1 minute, before adding the maple syrup, and then cook for a further minute. Remove from the heat and add the remaining 4 Tbsp. of Hefeweizen. Arrange the French toast on a plate and cover each slice with the banana-pecan-maple topping. A spoon of crème fraîche on top also works well. Serves 2.

Reprinted with permission from Cooking with Beer by Mark Dredge. Ryland Peters & Small.