Sunday Mornin’ Haystack French Toast

Chef: Jeff Mendel


  • 6 eggs,1/4 cup (2 ounces) Haystack Wheat Beer
  • 1/4 cup whole milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 6 slices brea (any type) sliced in half diagonally
  • 1/2 cup powdered sugar
  • Maple syrup - preferably warm
  • Blueberries, Strawberries, Raspberries (optional)


Chill a bottle of Haystack Wheat beer for at least 24 hours prior to use (i.e. get the beer out of your fridge for this recipe!). This will allow for the yeast to settle to the bottom of the bottle, which is what you want. Carefully decant the first 10 ounces (1 1/4 cups) of the bottle into a pint glass for your enjoyment. Ideally, you will be able to decant continuously (without turning the bottle up) so as to minimize disturbance of the yeast in the bottom. The remaining two ounces should be very yeasty and opaque. Swirl the bottle. Perfect...this is the 1/4 cup you want to add to the recipe. Step 1:Combine the eggs, beer, milk and spices in a mixing bowl. Whip with an electric beater until the mixture is consistent and well aerated (it has lotsa bubbles in it). Step 2: Generously dunk pieces of bread into the egg mixture. Place bread onto buttered griddle or skillet over medium heat. Flip bread pieces 2 or 3 times until both sides are golden brown. Step 3: Arrange pieces of french toast on plate. Pour powdered sugar into a sifter or strainer and tamp onto french toast. Add syrup (and fruit) to taste. Step 4: Serve two adults...enjoy with Haystack Wheat beer which you decanted into glass way back at the beginning of this ordeal. **Notes - for this recipe, figure one egg will make two pieces of french toast (one slice of bread cut in half). For a thicker batter, replace milk with cream.