I was feeling pretty domestic last week with the weather looking more like fall or winter than like summer. I thought I’d invoke my inner “Haus Frau” and do some baking, and since we needed some bread in the house for Mini Chef, I figured Irish Soda Bread sounded like a nice, easy fix.
But my child can be a bit temperamental with food these days. He will love something the first time he eats it, and then it’s all downhill from there. So I got all excited when he loved the bread, warm out of the oven with a little bit of peach butter on it, but then got a little less excited the next day when I realized his love affair with this bread was over. Maybe it was the smell of it baking that got him into it, but either way, once it was a day old, he was completely over it.
So I had this loaf of bread sitting there and had no idea what to do with it. I’m watching my carbs right now, so it wasn’t really something I wanted to eat all myself. But I didn’t want it to go to waste either.
Then I remembered that Mini Chef loves french toast. He doesn’t eat a lot of bread on it’s own, but bake it with some egg and top it with some maple syrup and I’ve got a happy kid on my hands. Since I had errands to run that day, I just popped it into the slow cooker and let it cook.
Let me just tell you, the house smelled pretty good when we got home! And I did eventually take a little nibble. I think the next time I make this I will add a tiny bit of lemon zest to the mix. But other than that, this was really delicious. So if you have any leftover Irish Soda Bread, this is a great way to use it up! Waste not, want not. Am I right?
I have to tell you that the number of servings below is a big guess on my part because Mini Chef dived into this before I could measure it. But I think I got pretty close. I just cut what was left while it was still in the crock (with my spatula), and I think I got a pretty good guesstimate. But because I had to guess, I didn’t feel comfortable sharing nutrition data on this one. So please measure your servings at home and use whatever online calculator you prefer.
Storage: This does pretty well in the freezer if it’s wrapped really well. Air is your enemy with this one. So wrap it up tight and it should keep in the freezer for about 2-3 months.
YOU MIGHT ALSO ENJOY:
- Clean Eating Blueberry French Toast Casserole
- Clean Eating French Toast Strips
- Clean Eating Coconut French Toast
- 1 batch Clean Eating Irish Soda Bread, cubed
- 6 large eggs
- 3 tbsp. any light flavored oil
- 2 cups buttermilk
- 1 tsp. ground cinnamon
- 3/4 cup Sucanat (optional)
- 2 tbsp. fresh lemon zest (optional)
- Cut up the loaf of Irish Soda Bread in thin strips, and then into cubes.
- Place the bread in the crock.
- In a medium mixing bowl, whisk together the eggs, oil, buttermilk, cinnamon, sucanat (if using) and lemon zest (if using).
- Whisk well to combine and pour the mixture over your bread, being sure to cover the bread as evenly as you can.
- Press the bread down into the liquid gently to be sure it’s well coated.
- Cook on low for 4-5 hours. It’s done when you cut into the french toast to the bottom of the crock and there is no liquid left. Check it at 4 hours so you don’t burn the bottom.