When you talk about a “bonus recipe” this Barmbrack French Toast is it. I made my Traditional Irish Barmbrack bread and had a bit left after a couple of days. It was getting a little stale which made it perfect for french toast. I knew the dry bread would soak up the egg custard and be delicious…I wasn’t wrong. I know what you are thinking, Irish French Toast? YES, and it works.
This is a simple and fabulous recipe and works great with leftover Irish Soda bread, this Barmbrack bread or other fruity or nutty breads. The custard is easy to make and this cooks up fast.
How to make Barmbrack French Toast
You’ll want to make the barmbrack bread first and I like to use it a couple of days after it is made. Right before it gets stale, it will be dry enough to soak up the easy custard you will make. If you are using freshly made bread, I like to slice it and toast it in the oven at 350 degrees F. for about 15 minutes to slightly dry it out and toast it. Alternatively, you can slice it and place under the broiler for about a minute on each side to toast it slightly.
Next, you’ll want to make the custard by mixing the eggs, milk, orange juice, and vanilla in a large casserole dish.
Add two slices of the bread to the egg mixtures and let sit for five to then minutes, then flip and let soak on the other side for another 5-10 minutes.
Heat a large non-stick skillet over medium-high heat and add the butter. Once the butter has melted and bubbling, you’ll add the soaked bread slices. Let any excess egg mixture drip off the bread before adding to the skillet. Let the bread brown on the first side for about 5 minutes.
Flip the bread over and cook until golden brown on the second side and the egg is cooked through – about another 5 minutes.
Plate the Barmbrack french toast and dust with confectioner’s sugar and finish with warm maple syrup. Garnish the plate with sliced oranges and enjoy.
TOPPING SUBSTITUTIONS
If you are avoiding added sugar in your meals like I often do, feel free to substitute a sugar-free confectioner’s sugar like Lakanto Monkefruit Powdered Sugar and a sugar-free maple syrup like my fav Maple Grove Farms Syrup.
You could also use honey, or agave, fresh berries and/or whipped cream for a sweet brunch treat.
Did you enjoy this recipe? Please leave a rating and comment below. Looking for other fun, brunch recipe ideas? Be sure to try some of my favorites.
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Barmbrack French Toast
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Slices of Barmbrack bread, about one inch thick
- 2 Eggs, whipped
- 1/4 Cup Milk
- 1 Orange, juice of half and other half cut into slices
- 1/2 Tsp. Pure vanilla extract
- 1 Tbsp. Butter
- Maple syrup
- Powered Sugar, to finish
Instructions
- Make the Barmbrack bread and let it sit a couple of days OR cut slices and toast them to dry them out. Get the recipe here.
- Mix the eggs, milk, orange juice and vanilla in a casserole dish. Add the two slices of bread and let sit for 5-10 minutes. Flip them over and let them soak up the liquid for another 5 – 10 minutes.
- Heat a large skillet over a medium-high heat. Add the butter and let it melt. Swirl the pan so it coats the bottom. Add the bread slices (let the excess liquid drip off).
- Let the bread brown for 4-6 minutes until golden brown. Flip them and let them cook another 4-6 minutes until that side is brown and the bread is warmed through.
- Serve topped with a dusting of powdered sugar and maple syrup. Garnish the plate with a slice or two of the orange. Enjoy.
