Cook the Book: French Toast with Shaved Apples and Bacon Beer Brats

[Photographs: Chef Shack]

Lisa Carlson and Carrie Summer got their start in some of New York's swankiest restaurants but decided to trade in their chef's whites for something a little simpler—a food truck in Minneapolis that dishes out everything from burgers and hot dogs to donuts, ice cream, and pretty spectacular French toast.

Chef Shack sets up shop at various farmers' markets around Minneapolis each weekend and French Toast with Shaved Apples and Bacon Beer Brats is one of their biggest morning sellers. Slices of hearty multigrain bread are dipped into an eggy brown sugary batter, fried crisp, served with salty links of Fischer Farms bacon beer brats and topped with slivers of crisp-tart apples.

Cardamom, cinnamon, and nutmeg add to the warmth of this dish, soaking through the bread and giving the interior of the toast a spiced custardiness. Adding some sort of porky breakfast meat, a drizzle of syrup finishes the plate, and a little fresh crunch from the shaved apples completes this belly filling pre-farmers' market breakfast.

As always with our Cook the Book feature, we have five (5) copies of Food Trucks to give away this week.

Adapted from Food Trucks by Heather Shouse. Copyright © 2011. Published by Ten Speed. Available wherever books are sold. All Rights Reserved.

Cook the Book: French Toast with Shaved Apples and Bacon Beer Brats

About This Recipe

Active time:20 minutes
Total time:20 minutes


  • 4 eggs
  • 1 cup whole milk
  • 3 tablespoons brown sugar
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon vanilla extract
  • Pinch of sea salt
  • 12 slices multigrain bread, sliced 1/2 inch thick
  • 4 bacon beer brats or pork sausage links
  • 2 tart-sweet apples (Pink Lady or similar variety), cored and cut into matchsticks or small slivers
  • 1/4 cup maple syrup


  1. 1

    Beat the eggs in a large mixing bowl. Add the milk, brown sugar, nutmeg, cinnamon, cardamom, vanilla, and salt and stir well to combine. (If you have one, use an immersion blender to emulsify all the ingredients.)

  2. 2

    Soak the bread slices in the egg mixture until saturated. Meanwhile, split each sausage link down the middle, almost cutting it in half but not severing it. Brown the sausages on a griddle or in a frying pan over medium-high heat. While the sausages are cooking, heat a deep fryer to high or heat a lightly oiled griddle or frying pan over medium-high heat. Fry the bread until both sides are deep brown. Plate 3 slices of French toast with 1 sausage link, top with a pile of apples, and drizzle the entire thing with 1 tablespoon of maple syrup. Repeat the with remaining ingredients.


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