Catherine Fulvio's Irish Cream French Toast

Irish Cream French Toast

Ballyknocken letter B

Serves 2

for the French toast
2 large free-range eggs, beaten
80ml milk
1 tbsp icing sugar
2 to 3 tbsp Irish cream liqueur
A pinch of cinnamon

4 to 6 slices brioche loaf (depending on the size)

Butter, for frying

Strawberries, to serve
Whipped cream (flavoured with Irish crema liqueur – optional), to serve
Basil leaves, to garnish
Icing sugar, for dusting

To make the French toast, whisk the eggs together, add the milk and icing sugar in a large shallow dish. Pour in the Irish Cream Liqueur and mix in the cinnamon.
Heat a little butter in a large non-stick frying pan over a medium heat.
Using a fork, dip both sides of the bread into the egg batter and carefully place in the frying pan. Cook until lightly golden on both sides.
Using a spatula, transfer to serving plates, dust with icing sugar, arrange the strawberries on top of the toast, spoon the whipped cream on the side.
Garnish with basil leaves and serve.

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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