Cinnamon French Toast with Blueberry Brew Compote

A brew-tiful morning, indeed!

Inspired by the flavors of Saugatuck’s Blueberry Maple Stout, we created this Cinnamon French Toast with Blueberry Brew Compote.

We are personal fans of craft beer and breakfast. So, we thought to combine the two. After all, if everyone can enjoy Mimosas in the morning, we should be able to indulge in our craft beer.

So, let’s get our adulting on with this rendition of French Toast.

Don’t worry… this delicious breakfast can be enjoyed by the kiddos, too. The alcohol content in the beer (used for the compote) is burned off during the cooking process. It’s also an incredibly small amount of beer. So, you won’t have little drunk ones running around. Shucks!

The beer is used to provide a subtle, unique addition to the tartness of the compote, which perfectly complements the sweetness of the French toast.

Check out the notes for our recommendations about the beer to use!

If you’re really adulting, cook up this recipe and pair it with the leftover blueberry beer!

Let us know how it turns out in the comments below.

Cheers!

Cinnamon French Toast with Blueberry Brew Compote

Breakfast should always begin with a splash of fruit! Take on the morning with our decadent Cinnamon French Toast with Blueberry Brew Compote.

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Course: Breakfast

Cuisine: American

Keyword: Beer Food, Beer-Infused, Blueberry, Cinnamon, Cinnamon French Toast, Cooking with Beer, Cooking with Craft Beer, Craft Beer, French Toast, Maple Syrup

Servings: 3 people

Calories: 488kcal

Equipment

• Small Sauce Pan
• Large, Shallow Bowl
• Whisk
• Spatula
• Large Pan or Skillet

Ingredients

Cinnamon French Toast

• 6 slices Brioche bread (cut 3/4-inch to 1-inch thick)
• 1 tsp ground cinnamon
• 2 tbsp granulated sugar
• 3 large eggs
• 1/4 cup whole milk
• 1/2 tsp pure vanilla extract
• 3 tbsp butter
• maple syrup for topping

Blueberry Brew Compote

• 2 cups frozen wild blueberries
• 3 tbsp blueberry beer
• 1/4 cup sugar

Instructions

Blueberry Brew Compote

• Combine 1 cup of the blueberries, beer, and sugar in a small saucepan.
• Cook over a medium heat for about 10 minutes.
• Add the remaining blueberries and cook for 8 minutes more, stirring frequently.
• Set aside to let cool.

Cinnamon French Toast

• In a large shallow bowl, whisk together cinnamon and sugar.
• Add eggs, milk, and vanilla extract until well combined.
• Dip sliced Brioche bread into egg mixture until well-coated on both sides.
• Heat butter one tablespoon at a time in a large pan or skillet over medium heat.
• Add coated Brioche slices two at a time until browned on both sides.
• Serve with blueberry brew compote.

Notes

Suggestions for Blueberry Beers:

• Maine Blueberry by UFO Beer
  • Style: Hefeweizen
  • ABV: 4.8%
  • IBU: 10
• Party Dinosaur (Blueberry & Lavender) by Oozlefinch Beers & Blending
  • Style: Fruited Berliner Weisse
  • ABV: 7%
  • IBU: 0
•  Blueberry Whale Cake by Burlington Beer Company
  • Style: Cream Ale
  • ABV: 5%
  • IBU: 0
• Fruit with Friends (Blueberry Bramble) by Ingenious Brewing Company
  • Style: Fruited Berliner Weisse Sour
  • ABV: 6.8%
  • IBU: 7
• Blueberry Maple Stout by Saugatuck Brewing Company
  • Style: Milk/Sweet Stout
  • ABV: 6%
  • IBU: 26

 

The beer you choose will alter the compote in an exciting way! Our personal favorite is using the Blueberry Maple Stout in the compote. It will offer the richness of the stout while also complimenting the maple syrup drizzle of the French toasts' topping. Think sweet!

 

For a lighter, more subtle boozy flare, we recommend either the Hefeweizen or the Cream Ale. Both of them will offer a the least amount of beer flavor in the compote (if any, at all). 

 

If you like the pucker of sour beer, the Fruited Berliner Weisses are a good option. The sour will balance the sugary sweetness of the French Toast. Think of it like a tart and sweet combination. 

 

Alternatively, if you do not have access to a blueberry beer, try another fruited flavor in the specific beer styles. Tell us in the comments, if you experimented! 

 

Nutrition

Calories: 488kcal | Carbohydrates: 69g | Protein: 13g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 196mg | Sodium: 464mg | Potassium: 265mg | Fiber: 5g | Sugar: 39g | Vitamin A: 673IU | Vitamin C: 10mg | Calcium: 140mg | Iron: 3mg

Tried this recipe?Let us know how it was!