• 1.5 cups half & half
  • 2 oz Xmas Ale
  • 1/3 cup powder Sugar
  • 1/2 tsp oz ground nutmeg
  • 1 tsp Cinnamon
  • 4 ea. large Eggs
  • Unsalted Butter for cooking French toast in a skillet
  • French Bread cut on a bias 1.5 in thick 12 to 16 slices and let stale for a couple of hours at least or the day before is ideal


Whisk together the spices, sugar, spices, eggs, beer & half and half then dissolve the sugar incorporate the ingredients. Lightly butter the skillet when hot.

Dredge the stale French toast and cook evenly on both sides until golden brown making sure the batter is cooked though. Adjust the heat in order to cook slowly and add more butter as necessary to keep the toast from sticking to the skillet.

Ale infused Maple Syrup:
Reduce 2 oz’s of Xmas Ale with 8 oz of Maple Syrup, reduce by half and reserve. Garnish the cooked French toast with powder sugar and fresh berries optional.


Recipe provided by:

Chef Johnny Schulze
Zydeco Bistro
Bourbon Street Barrel Room

-Check out some of our other Pints, Forks & Friends recipes.

We recommend using Great Lakes Brewing Co’s Christmas Ale

Do not open ‘til Christmas? Whoever coined that phrase obviously hasn’t tasted Christmas Ale’s fresh honey, cinnamon, and ginger flavors.

A Yuletide’s worth of holiday spices and sweet honey to keep you a-wassailing all season long.


Roast duck, spiced desserts, and ugly Christmas sweaters
6-Time Medal Winner Since 1999 (Gold, Silver)


The Bourbon Street Barrel Room in Tremont offers a relaxed, casual, fun atmosphere while serving authentic New Orleans cuisine by Southern Louisiana native, Johnny Schulze. Chef Johnny’s Creole and Cajun inspired cuisine includes classics such as: gumbo, jambalaya, crawfish etouffee, & beignets (just to name a few).

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