Pickled Rose
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Chocolate Stout French Toast with Raspberry Sauce

Brunch doesn’t have to mean waiting in line outside a nondescript restaurant for two hours because #bottomlessmimosas. These days my “brunch” includes cleaning up food intentionally thrown on the floor by my toddler, but just because I’ve traded in mimosas for mom duty, doesn’t mean I can’t treat myself to a decadent booze laden breakfast. Say hello to my chocolate stout french toast with raspberry sauce. Buttery brioche gets a luxurious bath in a dark chocolate custard doused with a rich chocolate stout beer, and then fried in butter until crisp on the outside and oh so tender on the inside. Top it all off with a tart raspberry sauce, a healthy dose of whipped cream, and toasted chopped pecans. Brunch at home, with or without food flinging kids, just got a serious upgrade.

Chocolate Stout French Toast with Raspberry Sauce

Chocolate Stout French Toast with Raspberry Sauce

Chocolate Stout French Toast with Raspberry Sauce

Ingredients:

6 oz raspberries

1/2 C water

3 Tbsp sugar

1/4 C cocoa powder (I used dark cocoa powder)

1/4 C whole milk

1/4 tsp salt

4 eggs

3/4 C chocolate stout beer

1 loaf brioche bread

butter

whipped cream, *optional

toasted pecans, * optional

In a small sauce pan, add raspberries, water, and 2 tablespoons of sugar. Over medium heat, cook down until liquid is almost completely evaporated, the berries have burst open, and the sauce has thickened approximately 10-15 minutes. Strain sauce through a fine mesh strainer into a bowl, being sure to stir and press down on the mixture, releasing all the juice, and leaving only the seeds behind.

In a large flat baking dish, whisk milk and cocoa powder until a smooth paste forms. Add salt and 1 tablespoon of sugar, whisking to combine. Next add eggs, whisking until they are completely incorporated. Finally add the beer and give the batter a good stir.

Slice the bread into 1-2” slices. Coat each slice completely with the chocolate stout batter, letting it soak for a minute or two to really absorb the liquid. In a large frying pan melt 1 tablespoon of butter over medium-medium high heat. Cook the french toast for 2 minutes on each side, or until browned and cooked all the way through.

Top with raspberry sauce, whipped cream, and toasted pecans.

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