Oh you guys. I wasn't sure how this would go down, but oh. OH. They are so good.

≡ Click to see image ≡

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.

The header looks like a menu, not a recipe!

Looks scrumptious!

And real maple syrup would have been too runny for that great photo.

real maple syrup would have been too runny for that great photo.

That is one of real maple syrup's few failings.

I will try this in short order (after I clean the kitchen - I'm forbidden from making it messier until I make it clean first).

And great photo, too! How was this staged?

Um, it wasn't really staged much. Flash on the table camera left pointing at the wall and ceiling for bounce. White floursack towel covering the table under the plate. I'm standing camera right with my right hand drizzling the syrup and the left pushing the shutter.

Don't sell yourself short: this is better staging than most casual food pictures.

That's gorgeous.

I've been making that beer bread about once a week since last autumn, and it never occurred to me to try it as French toast! Mmmm, I bet that's good: all tangy and chewy and drizzled with sweet. Great idea!