0 hours 20 mins
0 hours 10 mins
0 hours 30 mins
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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
Powered Sugar, to finish
1. 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.
2. 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.
3. 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).
4. 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.
5. Serve topped with a dusting of powdered sugar and maple syrup. Garnish the plate with a slice or two of the orange. Enjoy.
When you talk about a “bonus recipe” this is it. I made my 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.
This is a simple and fabulous recipe for left over Irish Soda bread, this Barmbrack bread or other fruity or nutty breads. The custard is easy to make and this cooks up fast. I just let it sit in that custard for a good 15 – 20 minutes total to soak up all that flavor.
Sprinkling powdered sugar through a sifter is great on this (cinnamon would also be perfect). Maple syrup, fresh oranges and berries would be good too. This was one of the best repurposed on my baked bread yet.
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