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Beer Infused Peach French Toast with Ricotta and Blues Hog Champions Blend BBQ Sauce

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! Beer Infused Peach French Toast with Ricotta and Blues Hog Champions Blend BBQ Sauce is delicious!
Course Breakfast, Brunch, Main Course
Cuisine American

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
Keyword ale, barbecue sauce, bbq sauce, beer, Blues Hog, breakfast, brunch, Dad, eggy bread, Father's Day, french toast, peach, ricotta