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.
Preheat a broiler with rack placed 8 inches from the heat.
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.
Melt 1 Tbsp butter in a large oven-proof skillet. Sear sausages until crisp on both sides. Set aside.
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.
Top with cheese and broil just until cheese is bubbly. Serve with sausages and maple syrup.