Have I pissed you off yet?
So much beer bread. So much French toast. So little creativity.
What can I say? I know a good thing when I see it.
Besides, I’ve been baking up a storm and need SOMETHING to do with all this extra bread. I’ve been using this recipe lately since I’m positively addicted to the mix that serves as the base (make a Reuben with it…you’ll faint, it’s that good), but I just picked up a bag of the new-ish Pamela’s GF Artisan Flour to experiment with.
So I brought up my first loaf of this bread to my parents’ place last weekendand it was a huge hit. I’ll most certainly be making it again and probably putting beer in it, too. Any bread can be beer bread…just use beer instead of water. No? Well it’s been working out so far, so I’m running with it.
Apologies for those of you who expected something more original.
I know I’m not alone when I admit to shoving potato chips in possibly every sandwich I’ve ever had. I don’t even know what about them makes literally ANYTHING better, but it’s so true. People, like, put chocolate on them and make pies out of them these days and stuff.
And obviously, they’re bangin’ on French toast. The cracked pepper flavor was a last minute decision that really impressed me, too–it’s not too strong so it actually pair sooooo well with butter and sweet syrup.
Oh, and the strawberries?? Let me tell you about these strawberries.
I totally didn’t even eat them. They’re just for show. Sorry.
Sweet, salty, and savory cracked pepper potato chip French toast.
- 1 loaf beer bread**, cut into thick slices
- 1 bag of cracked pepper flavored potato chips (or similar)
- 4 eggs
- 1 c milk or heavy cream
- 1 t vanilla
- pinch salt
- butter, for frying
- Place the potato chips in a food processor and pulse until you have a relatively fine meal. Place the meal on a plate or shallow dish.
- Whisk the eggs, milk, and seasoning together.
- Heat a frying pan or griddle over medium to medium-high heat. Melt desired amount of butter (hint: more = better).
- Dip the slices of bread in the mixture, coating on both sides.
- Dredge both sides in potato chip crumbs.
- Fry the slices of bread on each side for 2-3 minutes, or until golden brown.
- Serve with butter and syrup.