Elevate your upcoming weekend breakfast with this delectable French toast recipe.
Food writer Dee Laffan presents her take on French toast paired with ice cream and apple syrup. This cozy, indulgent dish fuses warmly spiced notes with sweetness, delivering a harmonious balance of textures and flavors.
In the May–June issue of Irish Country Magazine, readers can explore Dee’s feature on ultra-processed foods and discover her recommendations for low-processed Irish-made alternatives.
Dee also invites readers to tailor the recipe to their own preferences, swapping the ice cream for seasonal fruits or substituting the bacon with a vegetarian alternative.
Serves 2
8 slices of streaky bacon (nitrate-free is preferable)
2 slices of Stafford’s Fermented Traditional Turnover
4 large free-range eggs
158ml (⅔ cup) milk
1 tsp cinnamon
1 tsp vanilla extract
1 tsp sea salt
2-4 tbsp butter, for frying
To garnish:
Emerald Ice Cream Salted Caramel Flavour (or any flavour you prefer)
Highbank Orchard Organic Apple Syrup
All Real Dark Chocolate Sea Salt Protein Bar (or any flavour you prefer), chopped into small pieces
Method:
- Grill the streaky bacon under a medium-high heat until cooked.
- Meanwhile, slice the Stafford’s Fermented Traditional Turnover in half, so you have four pieces of bread.
- In a bowl, crack the eggs and add the milk, cinnamon, vanilla extract and sea salt.
- Whip the eggs for 2-3 minutes until foamy and fluffy. This is a key step to ending up with lighter French toast.
- Melt a teaspoon of butter in a frying pan over a medium-high heat.
- Dip a slice of bread into the egg mixture until it is soaked in the liquid. Add to the pan. Cook for 3 minutes on each side, or until golden-brown. Then flip over and do the same again. Set aside on a plate and repeat with the other slices of bread.
- Serve the French toast topped with slices of streaky bacon, with a scoop of Emerald Ice Cream, sprinkled with the pieces of the All Real Protein Bar, and drizzled with Highbank Orchard Organic Apple Syrup.
