Whoopie Pies with Bailey Irish Cream Filling

Overnight French Toast Crumble with Yoghurt and Berries

Ballyknocken letter B

Serves 4

4 tbsp dark brown sugar
10 slices of sourdough or cob bread, sliced in half

4 eggs
350ml milk
150ml cream
3 tbsp caster sugar
1 tsp vanilla extract
½ tsp ground cinnamon
Pinch of nutmeg

For the crumble topping
80g flour
50g chilled diced butter
3 tbsp sugar
½ tsp ground cinnamon
Pinch of nutmeg
½ lemon, zest only

Natural greek style yoghurt, to serve
Blueberries, raspberries, to serve
Sprigs of mint, to garnish

You’ll need a 20cm x 25cm gratin dish.

Brush the gratin dish with melted butter and sprinkle the brown sugar in the base of the dish.
Arrange the bread slices in the gratin dish.
Whisk the eggs, milk, cream, sugar, vanilla extract, cinnamon and nutmeg in a large bowl until mixed.
Pour over the bread, cover and leave in the fridge overnight.
To prepare the crumble topping, which you can leave in the fridge overnight as well.
Place the flour into a bowl, rub in the butter until it resembles breadcrumbs.
Add the sugar, cinnamon, a pinch of nutmeg and lemon zest.
Preheat the oven to 180°C/fan 160°C/gas 4.
Sprinkle the topping over the soaked bread slices.
Bake for 35 to 40 minutes until risen, set and golden.
Serve immediately, with natural greek yoghurt, sprigs of mint and berries.

Learn more

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