Irish Cream French Toast & Maple Syrup Sauce
As a former Bed & Breakfast owner, I feel like I’ve been in charge of my very own test kitchen. Some breakfasts were eaten quietly. Others received warm compliments when we cleared the dishes. Our favourites were the ones we could hear being eaten from the next room, “oohs” and “ahhhs” of appreciation accompanying every bite. We can confidently claim that this recipe is in the “ooh” “ahh” breakfast category, which makes it kind of perfect for our issue on reviews!
Both the toast and the sauce call for Irish Cream, and you can use Bailey’s Irish Cream or any substitute. I use an Ontario Irish Cream that has real cream and uses a wine base instead of a whiskey base, but use what you prefer.
French Toast
1 loaf of high quality unsliced French bread. Chose a larger-sized loaf, not a baguette
4 eggs
1/3 cup Irish Cream
dash salt
butter
Slice bread into slices about ½ inch thick. Whisk eggs, Irish Cream, and salt in a flat bottomed dish. Dip slices of bread into the egg mixture on both sides. Cook on medium on a well-buttered griddle or skillet until browned. Serve with Maple Syrup Sauce.
Maple Syrup Sauce
2 tablespoons Irish Cream
1/3 cup real maple syrup
Heat together until butter is melted (I use the microwave for 30 seconds). Serve warm with French Toast. This is very rich – a little goes a long way.
