Beer Infused Peach French Toast with Ricotta and Blues Hog Champions Blend BBQ Sauce
Breakfast will never be the same. This plate is so good, I enthusiastically encourage beer for breakfast! It is 5 o’clock somewhere. And its out of the box. Beer Infused Peach French Toast with Ricotta and Blues Hog Champions Blend BBQ Sauce is delicious!
If beer wasn’t good enough, don’t forget to drizzle on the barbecue sauce, the tangy zing brightens up the plate. And truthfully, this dish is so good, you can enjoy Beer Infused Peach French Toast with Ricotta and Blues Hog Champions Blend BBQ Sauce ANY time of the day!
Dad obviously loves this dish, but can you imagine what the chatter will be around the brunch table? The beer provides a nice rounded undertone that offsets the sweetness of peach. This dish is already a favorite in our house and even with the kids!!!
Are you a zythologist? Your love of beer may be something more, when you study beer. Understanding the brew process, ingredients, styles, history and beer pairings might actually be your true calling. Plus, you can say you study zythology, which sounds pretty smart. 😉
Beer Infused Peach French Toast with Ricotta and Blues Hog Champions Blend BBQ Sauce
Ingredients
Beer Infused Peaches
- 1 tablespoon salted butter
- 4 medium sized peaches sliced
- 1 squeeze of lemon juice
- 1/3 cup brown sugar or more to taste
- ¼ teaspoon salt
- ¼ cup beer cream ale
Beer Infused French Toast
- 1 loaf Brioche sliced 1 inch thick
- 4 eggs
- ½ cup whipping cream
- 1 cup beer cream ale
- 1 teaspoon vanilla
- 1 tablespoon sugar
- ¼ teaspoon salt
- Juice of ¼ orange
- Non-stick cooking spray
- ¼ cup ricotta
- 3 tablespoons Blues Hog Champions Blend BBQ sauce preferably squeeze bottle
Instructions
- Melt butter in a frying pan on low- medium heat
- Add in all ingredients – peaches, lemon juice, brown sugar, salt, beer
- Stir occasionally and cook peaches for about 15 minutes until softened through
- Set aside to serve
- Warm up frying pan to medium heat
- In a pie plate or bowl, whisk eggs, whipping cream, beer, vanilla, sugar, salt and orange juice.
- Dip brioche slice into egg mixture, soaking in egg liquid for 30 seconds.
- Spray non-stick cooking spray.
- Cook each side of the brioche as French toast.
- Serve with beer infused peaches, a couple spoonfuls of ricotta and drizzle Blues Hog Champions Blend BBQ sauce