Beer Bread Biscuit French Toast
1. Make beer bread for dinner (pre-heat oven to 375F; combine 3c flour, 1T sugar, 1tsp salt, and 1T baking powder in a large mixing bowl; slowly stir in 12oz of warm, flat beer and mix just until combined. Batter will be thick. Spread in a greased loaf pan, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes), except (a) use a Guinness, (b) pour into a greased muffin tin, and (c) only bake about 20 minutes.
2. Laugh when they rise very strangely. Repeatedly tell Steve that they are not beer muffins. Eat a few with dinner, throw the rest in the fridge.
3. The next day, crave French toast. Your taste buds want it, your body needs it. Lightly whisk 2 eggs with some cream and cinnamon. Pull out the beer bread biscuits and slice them into 1/2-inch rounds. Dunk the rounds into the egg mixture and slap them onto a hot, buttered cast-iron skillet.
4. Slather each round in peanut butter, it's the only way to do it. Stack the rounds precariously and drizzle with syrup*.
5. Realize it's incredibly difficult to eat while stacked three inches tall, but do your best.
*For all of my food snobbery of homemade this and fresh ingredients that, I really can't stand real maple syrup. It's a personal failing that I'm well aware of. I've made peace with it, and so should Steve.
