EDITOR’S NOTE: Due to health concerns, most of us won’t be running out today to pick up Irish soda bread. We’d planned these two recipes that use Irish soda bread to make dessert.
We’re sending them anyway, with hopes that they’ll be of use—if not now, then next year.
But if you end up with too much soda bread and not enough space in the freezer, here are two ways to use them the next day or the day after (the bread can be stale, but not rock-hard).
These recipes are courtesy of Shannon Rose Irish Pub, with two locations in New Jersey.
Do you really need to top French toast with caramel sauce and powdered sugar?
If you’re serving it for dessert, sure.
For breakfast, brunch or lunch, conventional maple syrup is the way to go.
Ingredients Per Serving
1. PREHEAT the oven to 450°F.
2. WHISK all the batter ingredients together. Heat the butter in a pan.
3. DIP each slice of soda bread into the batter and place into the pan. Cook each side for 3 minutes, until the color is golden brown.
4. REMOVE from the pan and place on a sheet into a 450-degree oven for 3 minutes. Remove from oven and slice each piece in half (at an angle like a sandwich, if the slices allow it).
5. PLATE the French toast and top with strawberries, caramel and powdered sugar.
This recipe requires preparation a day (or evening) in advance.
Ingredients For 6 Servings
1. GREASE a 9″ square pan or a large rectangular pan (e.g. 11″ x 7″) and set aside.
2. CUT the soda bread into 1″ cubes.
3. WHISK the other ingredients together in a mixing bowl and pour the mixture over the the soda bread. Toss.
4. POUR the mixture into the greased pan, cover with foil and let sit overnight.
5. BAKE: Preheat the oven to 300°F and bake the covered pan for 40 minutes. Then turn the oven up to 350°F, remove the foil and bake for an additional 20 minutes until the top is golden brown. Remove from oven and let cool.
6. SERVE hot or cold.
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