Make your next weekend breakfast more exciting with this delicious French toast recipe.
Food writer Dee Laffan shares her recipe for French toast with ice cream and apple syrup. This comforting and indulgent dish blends warm spiced flavours with sweetness, making it the perfect balance of textures and tastes.
Inside May|June issue of Irish Country Magazine, you can read Dee’s feature on the topic of ‘ultra processed foods’ and discover her low processed Irish-made alternatives.
Dee also encourages you too change up the recipe based on your own tastes, swapping the ice cream out for summer fruits or replacing the bacon for a veggie alternative.
Serves 2
8 slices of streaky bacon (nitrate-free is preferable)
2 slices of Stafford’s Fermented Tradtional 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.
