Irish-French Toast

Plated Irish-French Toast by Cakewalker

 

During a recent Google+ Hangout on Air, I was demonstrating how to make Irish Soda Bread when my friend Jennifer Field of Pastry Chef Online suggested I share one of the things I do with leftover soda bread. On the occasion where there’s ample supply on hand, as was the case this year, I’ll find ways to use the bread in an effort to; 1.) Retain interest in consuming the bread while it’s at its freshest best, or 2.) Revitalize it just as its prime begins to decline. These are skills parents of young children must utilize in order to thwart the wrinkled noses which appear when the same dish is presented with frequency over a short duration.

 

Sliced Soda Bread for Irish-French Toast

 

Case in point: My youngest exclaimed to me the other day after toasting caraway seeds for the eighth time for the eighth loaf of bread, “Dad, I don’t like toasted caraway seeds. It smells like burnt rosemary!” My eyes glazed over for a private quandary. On one hand I questioned how she knew what burnt rosemary smelled like. On the other hand I wondered if I should acknowledge that she had been enjoying the seeds in the soda bread for breakfast the past couple of days—the same soda bread she declared as, “Divine!” 

I kept quiet.

 

Citrus Zest

 

Of course a nice slice of toasted soda bread with butter melting into the nooks and crannies is always delightful. Add a couple of poached eggs on top and the interest meter spikes. Sometimes though, a simple slice of bread glossed over with a smear of marmalade takes the edge off hunger until the next meal period. These are all fabulous ways to use a loaf of Irish soda bread.

 

Egg Custard Bath for the Toast

 

Jennifer’s reference, however, about sharing with the viewers how I use leftover soda bread wasn’t any of the above.

 

Griddled Irish-French Toast by Cakewalker

 

The hit of hits, the one dish that brings glee to the family breakfast table, is

Irish-French Toast!

 

Irish-FrenchToast by Cakewalker

IRISH-FRENCH TOAST

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves up to 8

IRISH-FRENCH TOAST

The sweet and savory interplay of the raisins and caraway from the Irish soda bread lends a delightful twist to this French toast recipe. The additional cinnamon and fresh orange zest in the egg batter ties it all together. Irish-French toast—a new breakfast classic!

Here's a recipe to make your own Irish Soda Bread

Ingredients

  • 4 eggs
  • ¾ cup whole milk or half & half
  • Zest of one orange
  • Juice of one orange
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 8 slices Irish soda bread
  • Light cooking oil and butter for the pan, or rendered bacon fat
  • Optional condiments:
  • Butter, pure maple syrup, powdered sugar

Instructions

  • To make the egg batter, whisk the first seven ingredients together in a mixing bowl; set aside.
  • Cut 8, 1/3rd to 1/2-inch thick slices of soda bread.
  • Preheat a frying pan or griddle to medium with the cooking fat of your choice.
  • In batches based upon the pan or griddle’s capacity, dip pieces of the bread into the batter to coat both sides evenly; cook both sides of the slices until golden brown and the edges are crisped.
  • Serve with butter, a splash of hot pure maple syrup and a sprinkle of powdered sugar. Enjoy!

Notes

You may allow the soda bread to rest in the egg batter for a moment or two, but if it sits for too long it may become oversaturated and fall apart. Cooking subsequent batches of toast may require the addition of a little more fat to the pan or griddle.

http://cakewalkr.com/irish-french-toast/

Comments

  1. Orange and caraway are surprisingly good friends! You obviously have been holding out on me: you have a Host of ways you’re using the leftovers. But I gotta say, the French toast idea is a real Winner!

    I love that your daughter says the bread is “divine!” :)

    • Brooks Walker says:

      Jenni, my daughter’s enthusiasm for the soda bread (and word choice) is full of flair. Love that girl! She has yet to make the caraway connection. I hope she’ll forgive me when she does…

  2. Brooks, I am always looking for ways to bring “glee” to my family’s breakfast table. I think this dish will do it!

    • Brooks Walker says:

      Always a delight to have you here, Sheryl. Somehow I suspect part of the family glee is derived from the melty butter, maple syrup and powdered sugar!

  3. Oh man, I love french toast. This recipe looks great! In fact, I’m going down for breakfast in a few minutes. Hmmm?

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