Miner Beer Brioche French Toast

Brioche made with Miner Brewing craft beer batter, pan-fried to perfection and served with syrup. Created and perfection by Chef Mark at Prairie Berry East Bank. Serves 4 – 6.

1 loaf of brioche, sliced left out to dry for 3 hours
9 eggs
2 oz of heavy cream
1/2 T ground cinnamon
1/2 tsp allspice
1/2 tsp baking powder
1/8 cup sugar
2 oz of Miner Brewing craft beer (light not overly hoppy ale)
1/2 lb butter

1. Slice the brioche ahead of time it is very important that it dried out enough. The added beer will make the bread so soggy you will not be able to fry them.
2. Crack all of the eggs into pan.
3. Add the cinnamon, allspice, sugar, baking powder, and cream. Mix well. Add the beer after and mix by hand.
4. If you want perfect golden brown French toast the secret is a lot of butter in the pan, about 1-2 T over a medium /medium high heat. Make sure the pan is hot before the toast goes in and do not overcrowd the pan. You will have to work quickly and stay in a rhythm once you start frying.
5. Place only enough slices in the egg mixture that will fit into your sauté pan. Coat both sides flipping a couple times, about 30 seconds and remove from egg mixture. Put the coated brioche on a plate and bring the plate over to the sauté pan.
6. Now, one slice at a time, put them in the hot pan opposite the side that was face down on the plate. Fry for about 1 minute or until they release from the pan and are a perfect golden brown. Now flip them over and add more butter right into the hot pan with the toast while it is cooking. (Swirl the butter around until it melts.)
7. When the second side has cooked perfectly remove the toast from the pan. Serve with warm syrup.

*Chef’s tip: Take the hot pan to the sink, grease trap, or trash and discard the used butter. Wipe clean with a wet paper towel and bring it right back to the burner. This will make sure the butter and cinnamon do not burn or you will make the next round of toast taste bitter and overcooked.