Guinness’ distinctive bitter-edged flavor also lends itself to all kinds of recipes. At Timothy O’Toole’s Pub in Streeterville and Gurnee, Chef Sean O’Brien uses it in everything from french toast to beef stew.
Ingredients1 egg 3 tablespoons milk 2 tablespoons Guinness 4 to 6 slices Texas toast (thick-sliced bread) Clarified butter as needed Powdered sugar as needed
- Beat the egg and whisk in the milk and Guinness.
- Dip the bread in the egg mixture to coat and soak, but do not oversoak.
- Coat a griddle or frying pan with clarified butter and fry the soaked toast until brown on both sides.