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:

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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