JOHN'S BANANAS FOSTER STOUT FRENCH TOAST
We’ve made Bananas Foster BCS before, but this time it’s a version of the dessert for brunch. Leaning into the fire-toasted barrels and crème brûlée notes in Bourbon County Original Stout, this recipe lands for both non-beer drinkers and stout fans alike.
Prep Time: ~20 minutes
Servings: 4 servings (2 slices per person)
Cook Time: ~20 minutes
Ingredients
French Toast Custard
Eggs 3 large
Half-and-half ½ cup
Bourbon County Brand Original Stout ½ cup
Maple Syrup 2 Tbsp
Instant Espresso Powder 1 tsp (optional, for more coffee punch)
Salt a pinch
Bread
Thick-Cut Challah, Brioche, or Texas Toast 6 slices
Maple Syrup 2 Tbsp
Caramelized Bananas
Sugar ¼ cup
Bananas 2 ripe, sliced into coins
Stout Caramel Sauce
Bourbon County Brand Original Stout 1 cup
Sugar 1 cup
Butter 4 Tbsp
Heavy Cream ½ cup
Sea Salt pinch
Instructions
Step 1
Make the Stout Caramel Sauce
- In a saucepan, simmer Bourbon County Original Stout until reduced to about ½ cup.
- In another saucepan, heat sugar over medium heat until it melts and turns amber
- Carefully whisk in butter, then slowly add cream (it will bubble)
- Stir in reduced stout and a pinch of salt. Simmer until smooth and glossy
- Set aside (it will thicken as it cools)
Step 2
Caramelize the bananas
- Coat banana slices in sugar and cook 1-2 minutes per side until golden and caramelized
- Set aside
Step 3
Prepare the French Toast
- Whisk together eggs, half-and-half, stout, maple syrup, espresso powder, and salt
- Dip bread slices into custard, soaking 30-60 seconds per side
- Cook on a buttered skillet or griddle over medium heat until golden brown, about 2-3 minutes per side
Step 4
Plate it up
- Stack French toast slices on a plate
- Top with caramelized bananas
- Drizzle generously with stout caramel sauce
- Optional: dust with powdered sugar or serve with a dollop of stout whipped cream (whipped cream + spoonful of stout caramel)
