Brioche French toast paired with roasted peaches and rum syrup is the perfect accompaniment to the latest Lhyme feature on Sludgeworth’s music. Check out the recipe below!

Sludgeworth came about in the 90s when a group of friends brainstormed band names at a party. While drinking, they came up with “Sludgeworth”, reminiscent of the character from “Charlie and the Chocolate Factory,” though the name has no connection to the story. Dan Schaefer and Brian McQuaid had been in a previous band that broke up. Along with another guitarist, Adam, who grew up with them, they formed a new band, resulting in Sludgeworth. The band consisted of five members who lived close to each other, and everything fell into place naturally.

Sludgeworth was very active in the Chicago punk rock scene in the 90’s, releasing some music for a brief period before disbanding. They packed Chicago venues with their unique sound, playing shows with Naked Raygun, The Effigies, Green Day, Jawbreaker, Offspring, ALL, Killing Joke, Rollins Band, Tool, Primus, and many more, but disbanded in 1993. Despite a short run, they were quite productive and reached a success comparable to upcoming bands of the time like Green Day. However, as Green Day rose to fame and labels signed bands rapidly, Sludgeworth’s record got lost in the shuffle. The members eventually moved on to other bands, occasionally reuniting over the years playing shows.

Throughout the early 2000s, Sludgeworth sporadically performed shows. Their 1995 Lookout! record, Losers of the Year, was recently re-issued by Red Scare Industries on vinyl, which prompted the band to reunite and promote it. Despite losing touch for many years, they quickly resolved any past issues once they began rehearsing and were back to having fun as old friends with their music. Their comeback show sold out in eight minutes and they headlined at Riot Fest along side the Foo Fighters that ignited the spark to write music again. The band officially returned, performing a sold-out record release show in their hometown, Chicago on June 22nd for their 7-inch EP release. Noting the song, “Together Not Together” as Sludgeworth’s first single release in 30 years. They also have written an entire new album, planning to record it in St.Louis for a Summer 2025 release. Following the EP release, Sludgeworth plans to continue playing shows in Chicago surrounding cities like Milwaukee, Madison, and Indianapolis.

Musically, Sludgeworth remains rooted in pop-punk, drawing influence from Chicago bands like Naked Raygun, Big Cargo Band, and Cheap Trick, as well as The Descendents. The band members’ eclectic tastes continue to their sound. Sludgeworth aims to stay focused on enjoying the present, making good music, and connecting with their audience. They value their long-standing friendships, dating back to the late 1980’s, and are excited to still be selling out shows. The band strives to continue playing and having fun, picking up right where they left off many years ago, with a more mature perspective and a strong bond that enriches their music.

One of the main reasons for Sludgeworth’s lasting impact and successful comeback after 30 years is the emotional connection people have with their songs. Even if Dan Schaefer wrote lyrics that weren’t directly relatable to every fan, listeners attached their own life experiences to the music. This emotional resonance has continued with their new material, helping to maintain their fan base. The band isn’t focused on delivering a world-changing message but rather on creating a shared experience through their music. Fans can look forward to more music from Sludgeworth, including their full album release in Summer 2025. Be sure to give them a follow on Instagram at the link below.

FOLLOW SLUDGEWORTH ON IG

When it comes to food, Sludgeworth members are big food enthusiasts. Dan’s all-time favorite nostalgic dish is a steak taco with corn tortilla, grilled onion, cilantro, and lime, a comfort food tied to many memories before and after shows hanging out with friends. He also loves Chicago’s iconic deep-dish pizza from places like Pequod’s and the city’s cracker-crust pizza. Brian shares this love for pizza as well, always on the quest for the perfect slice in Chicago’s diverse neighborhoods. Brian fondly remembers enjoying street pizza in Italy and 24-hour shawarma spots in Europe, especially in Switzerland, Denmark, and the Netherlands. He also loves sandwiches from German butcher shops, made with fresh cold cuts. Smash burgers are also on the favorites list for the band as well. Dan has recently become a fan of Indian food, enjoying dishes like chicken tikka masala and samosas from a favorite spot in St. Louis.

Both Dan and Brian have developed a love for breakfast cooking. Brain has mastered brioche French toast, often using orange and vanilla extracts in the batter, and enjoys making omelets with various peppers and cheeses. Dan enjoys making hearty breakfasts with potatoes, onions, eggs, cheese, and jalapenos in a cast iron skillet. He also makes banana pancakes for his kids, while Brian creates apple pancakes with a delicious apple compote topping. For snacks, they enjoy chips with cheese whiz and jalapenos and spicy nuts. Dan loves pistachio and salted caramel ice cream, while Brian prefers smoothies and protein shakes for a healthier option. Dan’s favorite dessert is a classic root beer float, and Brian loves a local bakery’s lotus-shaped apple tart.

To celebrate their love for breakfast, the recipe I opted to go with is brioche French toast with rum syrup and fresh peaches, inspired by Brian’s recommendation. This dish is quintessential for the summer season with The Peach Truck peaches, topped with fresh cream and warm syrup. The perfect pairing to enjoy while listening to Sludgeworth and cooking up an indulgent breakfast. Check out the recipe below!

Brioche French Toast with Roast Peaches & Rum Syrup

Ingredients for Brioche French Toast

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons pure cane sugar
4 tablespoons grass-fed butter
4 eggs
1/4 cup milk
1/2 teaspoon Madagascar vanilla or pure vanilla extract (I used Bahaman Vanilla Extract infused with Rum)
8 slices brioche

Ingredients for Rum Syrup

¾ cup pure maple syrup
3 tablespoons rum

Ingredients for Roasted Peaches

4 medium ripe peaches about 4 pounds (I used peaches from The Peach Truck)
1/2 teaspoon salt
3 tablespoons light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon Madagascar vanilla or pure vanilla extract

Directions

Preheat the oven to 375 degrees F.
Melt the butter in a microwave in 15-second intervals.
Whisk together the melted butter, brown sugar, cinnamon, and salt in a small bowl.
Slice each of the peaches in half and then remove the pits. Slice the peaches in quarter slices and toss them in the brown sugar mixture.
Place the peaches on a baking pan prepped with non-stick cooking spray.
Bake for 18 minutes and then serve on French toast.
While the peaches are baking, prepare the French toast and syrup.
Bring maple syrup and rum to a simmer in a small saucepan. Remove from heat. Let stand until ready to serve for at least 10 minutes.
In a mixing bowl, combine cinnamon, nutmeg, and sugar.
Use a 10 or 12-inch skillet or griddle. Melt the butter over medium heat.
Whisk together the cinnamon mixture, eggs, milk, and vanilla and pour into a shallow baking dish like 9 x 13 for easy dipping.
Dip the brioche bread in the egg mixture. Fry slices until golden brown about 2 to 3 minutes on each side, then flip to cook the other side.
Serve topped with roasted peaches and rum syrup. I added some whipped cream because why not? 🙂 Enjoy!