Name: Irish Brown Bread French Toast : A Hearty Twist on a Brunch Favorite
Ingredients: 6 thick slices Irish brown bread (or sturdy whole wheat/multigrain bread); 3 large eggs; ½ cup whole milk; ¼ cup heavy cream (or half-and-half); 1 Tbsp brown sugar; 1 tsp vanilla extract; ½ tsp ground cinnamon (optional: pinch of nutmeg or cardamom); Pinch of salt; Butter or oil for cooking; Maple syrup, honey, or caramel sauce; Fresh berries or fruit compote; Greek yogurt or crème fraîche; Powdered sugar or toasted nuts

Description

Hearty, custardy, and packed with flavor, this French toast uses dense Irish brown bread for a brunch-worthy upgrade. It’s crisp on the edges, soft and tender inside, and full of warm spices. Perfect for a weekend breakfast or a special brunch.

Ingredients

Scale

For the French Toast:

6 thick slices Irish brown bread (or sturdy whole wheat/multigrain bread)
3 large eggs
½ cup whole milk
¼ cup heavy cream (or half-and-half)
1 Tbsp brown sugar
1 tsp vanilla extract
½ tsp ground cinnamon (optional: pinch of nutmeg or cardamom)
Pinch of salt
Butter or oil for cooking

Optional Toppings:

Maple syrup, honey, or caramel sauce
Fresh berries or fruit compote
Greek yogurt or crème fraîche
Powdered sugar or toasted nuts

Instructions

Prep Custard:

In a shallow, wide bowl, whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, and a pinch of salt until smooth.
Let custard sit for a few minutes for the flavors to meld and sugar to dissolve.

Prepare Bread:

If bread is very fresh, lightly toast slices for 1–2 minutes.
Slice thick (about 1 inch) for best custard absorption without falling apart.

Soak & Cook:

Heat a skillet over medium heat. Add butter or oil.
Dip each slice in custard for 10–15 seconds per side, gently pressing to soak evenly.
Place slices in skillet, cooking 3–4 minutes on the first side until golden brown. Flip carefully and cook 2–3 minutes more.
Transfer finished slices to a wire rack in a warm oven (200°F / 95°C) to keep crisp until serving.

Serving Suggestions

Stack slices on a platter, drizzle with syrup or honey, add a dollop of Greek yogurt, scatter fresh berries, and dust with powdered sugar.
Pair with strong coffee, freshly squeezed juice, or mimosas for a brunch feast.

Notes

Slightly stale bread works best for soaking custard without falling apart.
Keep cooked slices on a wire rack to prevent sogginess.
For bread with tight crumb, score surface lightly to help custard penetrate.
Reheat leftovers in the oven or toaster oven for best texture.