This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.
Forgive me if I’m wrong, but I think adults get to have more fun on St. Patrick’s Day than kids. Kids get green milk, shamrock cookies, shakes and cupcakes galore, and a plethora of pinches for not wearing green and kisses for being Irish. They have a grand day.
But what kids don’t know is that when they go to bed, the adults get to have the real fun…with Irish whiskey and Kerrygold Irish Cream Liqueur! And since St. Patrick’s Day is on a Friday this year, I’m going to suggest something a bit bold and brazen. Usher those little kiddos off on the school bus and play hooky from work. I’m not suggesting you relive your college days and go crazy with green beer while they’re gone. In fact, I don’t even recommend that to college kids. Green beer leads to so many green problems later on. Just don’t do it. But with the kids out of the house, a long weekend awaiting you, how about a little boozy French toast?
I make French toast with challah bread. It is undeniably the best bread for French toast. The bread itself is already rich in eggs and butter, and so when you dip it in more eggs and fry it in more butter, it becomes the world’s best French toast. To make things easy, I keep a loaf of challah in my freezer at all times. I slice it when I get it home, and then store in the freezer for individual French toast cravings. (You would be surprised how often those cravings strike!)
Once you have your challah bread slices (but really, any bread slices will do—lightly toast them if they’re not stale), make the custard for dunking the bread. I pour a little Irish Cream Liqueur into the custard mixture. I also poured a little bit in my coffee, but that’s neither here nor there—we’re celebrating a holiday after all!
As if I haven’t put the ‘boozy’ in your Boozy French Toast, I’m going to suggest the ultimate topping: Irish Cream Liqueur syrup! I stir a little powdered sugar and cornstarch into the cream liqueur and a magical sauce results. A magical sauce that wants to be poured over boozy French toast slices and sipped alongside boozy coffee.
I feel like I’ve been a terrible influence on you today. And for that, I’m sorry. But after one bite of this French toast, you’ll forgive me.
2 tablespoons Kerrygold Unsalted Butter, plus extra for serving
1 cup milk
2 large eggs
1 tablespoon granulated sugar
1 tablespoon Kerrygold Irish Cream Liqueur
4 1”-thick slices challah bread (or other stale bread)
For the Irish Cream sauce:
1/4 cup Kerrygold Irish Cream Liqueur
2 tablespoons powdered sugar
1 tablespoon cornstarch
First, preheat a large skillet over medium heat, and add the butter. Let it melt; lower the heat if it sizzles too much.
Meanwhile, whisk together the milk, eggs, sugar and Irish Cream Liqueur. Dunk each bread slice in the mixture for about 5 seconds per side, and then place in the skillet.
Cook each bread slice for about 3-4 minutes, until golden brown on each side.
While the French toast cooks, make the Irish Cream sauce by whisking together all of the ingredients until smooth. Taste and adjust with more powdered sugar, if necessary.
Serve two slices of French toast on each plate, top with an extra pat of butter, and drizzle with Irish Cream Sauce.