Dublin French Toast

Dublin French Toast

Tired of limp French toast? Can you power through a day without the sausage and bacon? You bet you can. And our version is hearty enough that you won’t even miss the meat. We used our own brown soda bread rather than the pale white excuse for bread that passes the muster most elsewhere. Throw on your favorite toppings and you’ll have a breakfast fit for a marathoner.

2-4 slices thick cut brown soda bread
2-3 tablespoons butter
1 teaspoon cinnamon
teaspoon salt
½ teaspoon brown sugar
½ cup milk
½ teaspoon vanilla extract
2 eggs

Pictured toppings
Real maple syrup
Strawberries (optional)
Banana slices (optional)
Powdered sugar (optional)

Place a frying pan on medium heat.

Whisk two eggs until frothy. Stir milk, vanilla, cinnamon, brown sugar and salt into egg mixture. Stir or whisk well to combine.

Soak bread slices in egg mixture, flipping with tongs until bread is pretty well saturated — a minute or so per slice. Set soaked bread on a plate.

Spoon 2 tablespoons of butter into the frying pan and heat until melted, tilting the pan or using a spatula to coat the bottom of the pan. Place soaked bread in pan and cook until underside is browned, flipping and repeating with the second side. Add more butter if desired or if you’re making more than two slices.

Serve warm with plenty of real maple syrup and/or any combination of powdered sugar, fruit, berries or jam.

Egg mix
The egg mix ready to combine

Ready to dip
Ready to soak

Soda bread soaking
Soaking the brown soda bread

Dublin French Toast frying
Frying the soaked bread

Dublin French Toast