If you’re Irish, I’m pretty sure having whiskey at breakfast is practically acceptable.
We can keep it casual — no shots required — and pair soda bread with chocolate chips, warm whiskey maple syrup and a cloud of whipped cream. What’s not to love? French toast becomes a full-on indulgence.
Until last year I didn’t have much success with soda bread. Raisins have always been a deal-breaker for me — there’s nothing worse than expecting a chocolate chip and getting a raisin — and I’m not someone who normally gets excited about a loaf of bread. So I simply hadn’t found a soda bread I loved.
I also carry a childhood memory of dry, raisin-heavy soda bread from elementary school — paired, of course, with a mandatory Irish jig in the cafeteria. Imagine expecting dessert and getting cardboard. I must have been about ten, and that experience clearly left a mark.
But welcome — to the best way to enjoy soda bread. If you have a so-so slice, soak it in custard, fry it in butter, then top it with warm whiskey syrup, powdered sugar, sliced banana and whiskey whipped cream. It transforms ordinary bread into something spectacular.
One caveat: choose soda bread with chocolate chips. Trust me — that little bit of chocolate is the best companion for this version of French toast.
French toast is breakfast dessert in my book. I rarely order a full plate by myself because it sends me into a serious food coma, but as a shared brunch indulgence it’s perfect — the sweet contrast to eggs, sandwiches or even a savory dish. Soda bread is ideal for French toast because its thick, hearty slices hold up to soaking without becoming soggy.
This soda bread French toast pairs beautifully with coffee — particularly an iced coffee with whiskey if you’re embracing the boozy brunch vibe.
Irish Soda Bread French Toast with Whiskey Syrup and Whipped Cream
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Ingredients
- 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
for serving
- powdered sugar
- sliced banana
- whiskey maple syrup
whiskey maple syrup
- 2/3 cup maple syrup
- 3 tablespoons irish whiskey
whiskey whipped cream
- 1 cup cold heavy cream
- 1 tablespoon irish whiskey
- 1 tablespoon powdered sugar
Instructions
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In a large bowl, whisk together the eggs, milk, vanilla, cinnamon and salt until smooth.
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Heat a large skillet or griddle over medium heat and add 1 tablespoon butter. Dip each slice of soda bread in the egg mixture, coating both sides, then place on the hot skillet. Cook until golden brown on the first side, flip and cook until golden. Add the remaining tablespoon of butter when you flip the slices if needed.
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If slices are large, cut them in half before serving. Top with whiskey maple syrup, whiskey whipped cream, a dusting of powdered sugar and banana slices.
whiskey maple syrup
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Combine maple syrup and whiskey in a small saucepan over medium-low heat. Simmer for 2–3 minutes, then remove from heat and let cool slightly. Serve warm.
whiskey whipped cream
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In a chilled bowl, whisk or beat the cold heavy cream with the whiskey until soft peaks form. Add the powdered sugar and beat until combined and holding peaks.
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Happy boozy breakfasting.