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Murphy's Irish Toast

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.

Irish French Toast
Photo/Art by Aimee Seavey
Making “Irish” French Toast with a local cinnamon raisin bread.

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.

Murphy's Irish Toast
Photo/Art by Aimee Seavey
Murphy’s Irish Toast

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!

Click here to view and print the recipe for Murphy’s Irish (French) Toast!

Aimee Seavey


Aimee Seavey


Associate Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for through blogging and social media outlets.

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