Here is a fun multicultural breakfast treat – Irish cream French toast. It’s so delicious, you don’t even need syrup – just some bread, eggs and homemade Irish cream coffee creamer. Of course this would be great for St. Patrick’s Day!
Oh breakfast – I love to be fancy at breakfast. German oven pancakes, red velvet pancakes, bananas foster French toast … apparently I like to be fancy with bread. I’m Ok with that! So when I had a couple of comments on my homemade Irish cream coffee creamer recipe about how delicious it sounded, but they aren’t coffee drinkers, well, what a shame to waste such a yummy treat. So I made french toast with it. This turned out so yummy my 4 year old son kept saying “I just can’t stop eating this!” I had to agree!
The creamer has quite a bit of sugar in it so watch it when it’s cooking or it’ll burn because sugar helps things brown up. The french toast is also pretty sweet so I didn’t put out the syrup with it – just a few dabs of butter and we were all set. Heat griddle or frying pan over medium high heat.
In a shallow dish, whisk together eggs and Irish Cream coffee creamer.
Slice bread in to thick slices, about 1" thick.
Melt some butter on your hot griddle or pan.
Soak both sides of bread in the egg/cream mixture so that it is damp but not falling apart.
Fry each piece of bread on griddle until golden brown. The sugar in the creamer may cause the bread to brown quickly - just turn down the heat a bit.
Heat griddle or frying pan over medium high heat.