French Toast with Blackberries and Irish Honey Recipe by Shane Smith
Romance fills the air in the month of February and what other way would you start the day than with breakfast in bed. Try out my recipe for some deliciously decadent French Toast!
– 3 large eggs
– 100ml single cream
– 100ml milk
– 2 teaspoons vanilla extract
– Pinch of salt
– 4 thick slices of day old brioche
– 1 tablespoon butter
– 1 tablespoon vegetable oil
1. Whisk the eggs, cream, milk, salt & vanilla essence in a medium bowl and set to one side.
2. Place the two slices of brioche in a shallow baking dish and pour over the liquid mixture, allow to soak for 2 minutes on each side.
3. Heat your pan on a medium heat and add the butter and oil, (the mixture of both stops the butter from burning) When melted, place the slices of brioche on the pan and cook until golden brown, 2-3minutes per side depending on the thickness of the bread and the heat of the pan. Do not be afraid to adjust the heat of the pan if its too hot.
Drizzle some Irish honey over the warm french toast and serve with blackberries or fruit of your choice.
Shane Smith from Lavey in Co. Cavan has extensive national and international experience within the Hotel, Restaurant and Confectionery industry. He started working as a chef at the age of 16 and trained in Killybegs Tourism College, Donegal.
He has worked with some of the most talented chefs in Ireland and abroad where he gained the experience to run many pastry sections in high end establishments, including Knockranny House hotel Westport, The 5* G Hotel in Galway and currently Head Pastry Chef over the Fallon and Byrne group in Dublin.
Shane is also the In-House Chef for Coole Swan Irish Liquor, doing recipe research and development & to date has published six cookery books with the company.
Most recently Shane has demoed in John Lewis in London and was picked as one of the top 5 chefs in Dublin to demo and cook for the launch of “Dine in Dublin”.
Shane has also recently featured in the Sunday Business Post, Image magazine and has a monthly recipe column in the Anglo Celt newspaper in his home town of Cavan.