Early spring is the perfect time to pair together two beloved New England traditions – St. Patrick’s Day and maple syrup season!
French toast, the classic breakfast dish of thick bread dipped in eggy batter then fried to a crisp golden brown, is traditionally enjoyed with a generous slurp of pure maple syrup.
In honor of St. Patrick’s Day, why not enjoy Murphy’s Irish Toast instead? This version swaps out the usual challah or sourdough with cinnamon raisin bread, dipped in a batter flavored with a little something extra — Irish Cream Liqueur and freshly grated nutmeg.
I picked up a hearty loaf of cinnamon raisin bread from The Bread Shed, baked right down the street from me in Keene. After a quick dip in the batter, it was onto the sizzling frying pan.
Then onto the waiting plate, dusted with powdered sugar, and given the maple syrup treatment. Go for Grade B syrup if you like a more robust maple flavor.
There’s nothing lucky about how delicious this breakfast is — with good bread, flavorful ingredients, and some pure maple syrup, I knew I had a guaranteed winner!