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Ingredients
French Toast:
- 4, 3 inch thick slices challah or brioche
- Cream cheese filling
- 2 cups vanilla bean cream, melted
- Unsalted butter, melted
- Whipped cream
- Fruit medley, diced
- Hazy-O fermented honey
- Fresh mint
Cream Cheese Filling:
- 1 cup honey nut O’s cereal, crushed
- 8 ounces cream cheese
- ½ cup Dogfish Head Hazy-O! IPA
- ¼ teaspoon cinnamon
Vanilla Bean Cream:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla bean paste
Hazy-O Fermented Honey:
- 1 cup honey
- ¼ cup Dogfish Head Hazy-O! IPA
Directions
For the French toast: Preheat a skillet over medium heat. Slice your bread of choice ¾ of the way and fill with cream cheese filling. Dip the bread into vanilla bean cream and place in skillet with melted butter. Cook until golden on each side, about 3 minutes per side. Remove from the skillet and top with whipped cream, fruit medley and ¼ cup of fermented honey. Garnish with mint. Serves 4.
For the cream cheese filling: In a mixer, using a paddle whip, mix cereal, cream cheese, beer and cinnamon. Whip until smooth and spreadable. Reserve until ready to use.
For the Hazy-O fermented honey: In a small bowl, whisk honey and beer. Ferment at room temperature for 3-4 days for more flavor. Reserve at room temperature until ready to use.
For the vanilla bean cream: In a large mixing bowl, combine heavy cream, powdered sugar and vanilla bean paste. Whisk until soft peaks form and reserve in refrigerator until ready to use.
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