It all started with the desire to make pancakes for Valentine’s Day weekend.

Only to find myself walking through Wegman’s bakery section, stumbling on Challah Bread.

Then, my eyes got fixated on the Irish Soda Bread loaves, with French Toast running through my brain.

I literally played a game of picking up the Challah, putting it down, going back to Irish soda bread, picking it up, putting and back to the Challah.

“Irish Soda Bread French Toast? Is that even a thing?”

I wondered to myself (internally)

I pulled out my phone, googled it and saw a few recipes on the internet!

What was super exciting about this moment was bringing my own flare and building my own recipe for this experiment.

Let’s get down to it!


1 loaf of Irish soda bread

1 cup of whole milk

2 eggs

3 TBSP of granulated sugar

1/4 TSP of Vanilla Extract

1/2 cup of Amarula Cream Liqueur (or Baileys)

3 TBSP of Ron Centenario Rum (or any dark rum of your choice)

Ground Cinnamon (pinch)

Ground Nutmeg (pinch)

Unsalted Butter (for frying)


In a bowl, whisk your eggs and add milk, Amarula, rum and vanilla extract.

Pour in your sugar and your pinch of cinnamon and nutmeg.


Gently slice your Irish soda bread into thick slices.

Soak in the batter for a few minutes, flipping the slices to make sure that they are well coated and drenched with the batter.


Bring your skillet to medium heat.

Add some butter to your skillet.

When melted, gently fry your slices until golden on both sides.

Repeat until finished.

You can serve with fresh berries, maple syrup, whipped cream and dust with some Confectioner’s Sugar!

You can use any bread of your liking for this recipe: challah, French, cinnamon raisin or wheat.

Note: If you do not consume alcohol, you can omit the cream liqueur and rum from the ingredients list.


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