Gingerbread french toast

We didn't think french toast could get any better, then Bath Ales added a festive porter to the mix and we had to re-evaluate everything
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This ‘Festivity’ gingerbread french toast from Bath Ales is the stuff of festive dreams

bathales.com

Oven temp    180°C /gas 4

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  • You will need
  • Method

Bath Ales Festivity (or similar dark porter) 225ml
Black treacle 225ml
Baking soda ½ tsp
Plain flour 280g
Baking powder 1 ½ tsp
Ground ginger 2 tbsp
Ground cinnamon 1 tsp
Ground cloves ¼ tsp
Freshly grated nutmeg ¼ tsp
Ground cardamom pinch of
Large eggs 3
Dark brown sugar 170g
Caster sugar 200g
Vegetable oil 170ml

For the topping:
Icing sugar 1 tbsp
Ground cinnamon ½ tsp

  1. Preheat the oven to 180°C /gas mark 4.
  2. Grease a loaf tin then dust with a small handful flour, tipping out the excess.
  3. Add the dark porter and black treacle to a large saucepan and bring to the boil.
  4. Once boiling, remove the pan from the heat. Stir in the baking soda and put aside to cool to room temperature.
  5. In a large mixing bowl, sift together the plain flour and baking powder. Add the ground ginger, ground cinnamon, ground cloves, nutmeg and cardamom.
  6. In a separate bowl mix the eggs, brown sugar and caster sugar. Whisk together until light and fluffy. Then beat in oil, and add the porter and treacle mixture.
  7. Combine the egg and dry ingredient mixtures. Whip all the components together until you achieve a golden brown batter,
  8. Pour the batter into your greased loaf tin and knock the pan forcefully on a counter to take out any air bubbles. Bake in middle of the oven for approximately 40 minutes or until the cake is cooked through.
  9. Once cooled, slice the cake and dust evenly with icing sugar and ground cinnamon.
  10. Grill or pan fry the cake until crispy and cut into soldiers.

You will need

Bath Ales Festivity (or similar dark porter) 225ml
Black treacle 225ml
Baking soda ½ tsp
Plain flour 280g
Baking powder 1 ½ tsp
Ground ginger 2 tbsp
Ground cinnamon 1 tsp
Ground cloves ¼ tsp
Freshly grated nutmeg ¼ tsp
Ground cardamom pinch of
Large eggs 3
Dark brown sugar 170g
Caster sugar 200g
Vegetable oil 170ml

For the topping:
Icing sugar 1 tbsp
Ground cinnamon ½ tsp

Method

  1. Preheat the oven to 180°C /gas mark 4.
  2. Grease a loaf tin then dust with a small handful flour, tipping out the excess.
  3. Add the dark porter and black treacle to a large saucepan and bring to the boil.
  4. Once boiling, remove the pan from the heat. Stir in the baking soda and put aside to cool to room temperature.
  5. In a large mixing bowl, sift together the plain flour and baking powder. Add the ground ginger, ground cinnamon, ground cloves, nutmeg and cardamom.
  6. In a separate bowl mix the eggs, brown sugar and caster sugar. Whisk together until light and fluffy. Then beat in oil, and add the porter and treacle mixture.
  7. Combine the egg and dry ingredient mixtures. Whip all the components together until you achieve a golden brown batter,
  8. Pour the batter into your greased loaf tin and knock the pan forcefully on a counter to take out any air bubbles. Bake in middle of the oven for approximately 40 minutes or until the cake is cooked through.
  9. Once cooled, slice the cake and dust evenly with icing sugar and ground cinnamon.
  10. Grill or pan fry the cake until crispy and cut into soldiers.
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'Serve with coffee, or as a whole piece with poached pears. It can also be enjoyed on its own with a big dollop of clotted or thick cream'

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