Irish Soda Bread French Toast with Whiskey Syrup and Whipped Cream.
I’m pretttty sure that if you’re Irish, it’s practically acceptable to have whiskey at breakfast.
We can get around it in a let’s-not-take-a-shot kind of way, and it includes chocolate chips, syrup and whipped cream. What’s not to love about this? FRAAANCH toast.
Up until last year, my experience with soda bread was pathetic to say the least. It’s no secret that I’m of the strong belief that raisins ruin everything (although I can eat them on their own, there is NOTHING worse than thinking you are biting into a chocolate chip cookie only to discover that it’s… RAISIN) and since bread isn’t that thing that makes me go wide eyed, I’d never found one I enjoyed.
On top of that, I had a terrible meeting with soda bread in elementary school that I’ve just never got over. It was dry. There were way too many raisins. I had high hopes for thinking it would taste like dessert and it tasted like cardboard. On top of that, it was paired with an Irish jig that we had to participate in in the school cafeteria and the whole thing was a whole big NO.
I was only probably ten or something too. How do I remember a day like that? I must have been scarred for life.
Anyhooooo. WELCOME. Welcome to the best way ever to eat soda bread. If you ever have a “meh” piece of bread, coat it in custard, fry it in butter, cover it in whiskey syrup and whipped cream. Life is instantly better.
Oh but first. Make sure that soda bread has chocolate chips in it. Because that’s the only way to go.
French toast is one of those recipes that I like to consider breakfast dessert. I rarely order a plate of it alone at breakfast or brunch because I’ll fall into a SERIOUS food coma after and not want to consume one green thing for the rest of the day. But when I’m at brunch with friends, French toast or pancakes becomes the dessert that the table can pick at.
Or the sweet bite of breakfast that we crave with the rest of our eggs or sandwiches or heck, even burgers. You know.
I’ve deemed soda bread as theeee perfect bread for french toast. It’s thick and hearty and a little more dense than regular bread. There is nothing worse than soggy french toast. Nothing!
Oh and P.S. you should probably serve this with some whiskey iced coffee. Word.
- 4 slices irish soda bread
- 3 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon plus extra for sprinkling
- pinch of salt
- 2 tablespoons butter
- powdered sugar
- sliced banana
- whiskey maple syrup
- 2/3 cup maple syrup
- 3 tablespoons irish whiskey
- 1 cup cold heavy cream
- 1 tablespoon irish whiskey
- 1 tablespoon powdered sugar
- In a large bowl, whisk together the eggs, milk, vanilla, cinnamon and salt.
- Heat a large skillet or grilled over medium heat. Add 1 tablespoon of butter. Dip each piece of bread in the egg mixture and coat it evenly. Place it on the hot skillet and cook until golden brown. Repeat with remaining bread. When you’re ready to flip the slices, add the remaining tablespoon of butter.
- Once the french toast is finished, you can cut some of the larger slices in half if you have them. Serve with the whiskey syrup, whipped cream, a powdered sugar sprinkle and banana!
- Heat the syrup and whiskey together in a saucepan over medium-low heat. Simmer for 2 to 3 minutes. Turn off the heat and let cool slightly before serving. But serve warm!
- Place the cream and whiskey in the bowl of your electric mixer. Beat until peaks form. Beat in the sugar until combined.
Happy boozy breakfasting.