Photograph byMarcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Angharad Bailey
Lost Weekend: Endless Breakfast
Beer-Battered French Toast with Gruyère and Sausage
Mains from Issue 13 - Summer 2018 – The Getaway issue
A beer gut we can get behind.
Gather Journal
Beer-Battered French Toast with Gruyère and Sausage
That humans appreciate the combination of salty and sweet tastes is a preference that’s hard-wired: Researchers have found that our tongues’ SGLT1 sweetness receptor is turned on only when sugar intermingles with salt. Our French toast, beer-soaked, smothered with Gruyère, and sidelined with sausage swimming in a maple bath, will surely get it activated.
That humans appreciate the combination of salty and sweet tastes is a preference that’s hard-wired: Researchers have found that our tongues’ SGLT1 sweetness receptor is turned on only when sugar intermingles with salt. Our French toast, beer-soaked, smothered with Gruyère, and sidelined with sausage swimming in a maple bath, will surely get it activated.
serves 2
- 3 large eggs
- ¾ cup half-and-half
- ⅓ cup porter or brown ale
- 1½ Tbsp brown sugar
- ¼ tsp salt
- 4 (1-inch thick) slices brioche
- 3 Tbsp unsalted butter, divided
- 2 fully cooked smoked sausage links (like andouille), sliced thinly, lengthwise
- ½ cup grated Gruyère
- maple syrup for serving
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1
Preheat a broiler with rack placed 8 inches from the heat.
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2
Whisk together eggs, half-and-half, beer, sugar, and salt in shallow baking dish. Lay in the slices of bread and soak well, turning once, 10 minutes.
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3
Melt 1 Tbsp butter in a large oven-proof skillet. Sear sausages until crisp on both sides. Set aside.
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4
Wipe skillet clean and melt the remaining butter over medium heat. Cook the French toast until golden-brown on both sides and cooked through, about 3 minutes per side.
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5
Top with cheese and broil just until cheese is bubbly. Serve with sausages and maple syrup.
