Vanilla Bean Smoked Porter French Toast

It seems so wrong.

This urge I have to continually make breakfast with beer.

Probably reinforcement of the personality test I took in college in which I scored “surprisingly high” on the Inherent rebellion scale, as noted by the test administrator.

Because we, as a society, have decided that we shouldn’t mix alcohol with pre-noon hours. Along with a Sunday brunch mimosa or, well… Vegas in general, this should be your exception.

And while I’m ordering you around, I have to mention how much I adore this beer and demand that you seek it out:

 Stone smoked porter with vanilla bean. It’s a porter with the perfect infusion of the flavors of smoke and vanilla bean.  And even though it’s summer and I’ve been told by Beer Store Beer Guy that porters and stouts aren’t “in season,” I’ve driven all over town to stock up on this very porter, twice. More evidence of my inherent rebellion.


Vanilla Bean Smoked Porter French Toast


  • 1 cup milk
  • 2/3 cup smoked porter (recommended: Stone Smoked Porter w/ Vanilla Bean)
  • 1/2 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 tbs butter (plus additional as needed)
  • 1 large loaf of crusty italian bread, cut into 1 inch thick slices


  1. In a bowl, add milk, beer, sugar, eggs and vanilla, whisk until well combined. Heat a large skillet over medium high heat, melt the butter.
  2. One at a time, dip the bread into the milk mixture until well coated. Add to pan and cook until browned on one side, flip and brown on the opposite side (about 2 to 3 minutes per side). Repeat for all slices. Add butter to the pan as needed.

30 thoughts on “Vanilla Bean Smoked Porter French Toast

  1. I hope your lifes wonderful. I very much hope, I love you beer blog with cooking. wonderful post.

  2. GIRLL. I make breakfast for wine. WE are one in the same 🙂 This looks soooooooooooo good!!

  3. Made these this past weekend, they were a huge hit! Fantastic idea for brunch with friends. Love your blog and recipes.

  4. if you and I were single, i’d hope if i ended up in your bed travelling CA this September you’d make me this in the morning. Droolfest x1000!

  5. I will have to get my hands on it. A Rickards porter would be iintresentg. I think that, for a macro, even their poor stuff is good-ish. It’s drinkable at least. It’s, like Sleemans, a good introduction to better beers for a newb, and at least a passable drink for those with more refined palettes. I didn’t mind the honey brown. But if the dark is better, then it’s worth it. The white is nice.

  6. Couldn’t find the porter so I used Wells Banana Bread Beer instead. Also subbed brown sugar for the sugar. Spectacular results; the banana bread flavor of the beer really cam out in some subtle notes. Thank you so much for the inspiration and the site! I’m making your pulled pork recipe next.

  7. I’ve followed your blog for about a year, but didn’t make a single one of your very tempting recipes until this week. (i also made your bacon mac and cheese this week – really easy to make and tasty!) I love good beer and happened upon the Stone smoked porter with vanilla bean so I decided I had to make this recipe. It was delicious, and I’m not even a huge fan of most french toasts. The outside of the french toast almost seemed to caramelize. I also might try making this with the Sam Adams maple pecan porter. Tangentially, I’m not a huge Sam fan but this one isn’t half bad. Great recipe, and I won’t lie – I did take a sip of the beer while making the french toast at 8 am.

    1. Thank you Jennifer! SO glad you like both recipes, and I love that porter. If there is such thing as a breakfast beer, that one gets my vote 🙂

  8. My wife liked these so much the first time I made them that she requested them as her Mother’s Day breakfast. 🙂

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