Cranberry Irish French Toast with Whiskey Butter is the ultimate recipe for people who love brunch. Leftover spotted dog or soda bread is used and served with a cranberry orange sauce and homemade whiskey butter.
I’ll tell you something that doesn’t go well together, me and Daylight Savings Time. It’s Monday afternoon as I’m writing this post, the first day of the DST change and I’m all messed up. It’s 2:00pm and yet feels like 11:00am. How is that possible? We just changed the time by one hour, so how can it feel like a 3 hour difference??
It doesn’t make any sense to me but on a separate brighter note…St Patrick’s Day is next week! WooooHooooo! I’ll be posting Irish recipes now until next Tuesday to get in the mood for the festivities and to cure all that ails me with the recent time change.
Each and every St Patrick’s Day, I make corned beef and cabbage and serve with it a big loaf of Irish Spotted Dog. The next day, I make Irish French toast with the leftover bread. This is a tradition in my household and one we look forward to each year.
The funny thing is it’s rare for me to make Irish soda bread or Spotted Dog any other time of the year, except around St Patrick’s Day. Weird, considering how easy the bread is to make. I think I’m going to start making it more often, especially when I want to make french toast for breakfast on the weekends (fresh homemade bread=better french toast!). It would be so easy to make a loaf on a Friday and have it for breakfast the next morning.
Enjoy this recipe for Cranberry Irish French Toast with Whiskey Butter next time your have leftover spotted dog or soda bread. Please let me know in the comments below if you tried it!
- 1 cup fresh cranberries
- 1 cup orange juice
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 6 tablespoons powdered sugar
- 2 tablespoons Irish whiskey
- 1/4 teaspoon vanilla extract
- 1 loaf Spotted Dog, cut into 1/2 inch slices
- 4 eggs
- 1/4 cup whole milk or half & half
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2-3 tablespoons unsalted butter, separated
Put cranberries, orange juice, and sugar in small saucepan and bring to a boil. Reduce to medium heat and gently cook for 20-25 minutes, stirring occasionally and mashing cranberries with the back of a spoon. Strain the mixture into a small bowl with a wire mesh strainer, pushing the mixture with the back of the spoon. Set aside.
In a small bowl, whip the butter and powdered sugar together until fluffy. Add the vanilla and whiskey and continue to whip until thoroughly combined. Set aside.
Heat oven to 200F/93C degrees.
In a shallow pie plate or casserole, beat the eggs. Add the half & half, vanilla, and ground cinnamon and mix well.
Put 1 tablespoon butter in a large skillet over medium heat. While butter is melting, place a slice of bread in the egg mixture and let soak on each side for 30 seconds. Place soaked bread slices in melted butter and fry on each side for 2-3 minutes or until golden brown. Put cooked slices on baking sheet and place in oven to keep warm. Continue process with remaining slices of bread.
- Place 3 slices of bread on each place, pour desired amount of the Cranberry Orange Syrup over the bread, sprinkle with powdered sugar, and place a tablespoon of whiskey butter on top.
- Enjoy with strong coffee or even a cup of Irish coffee, if you're trying to keep it real.