French Toast made with white penny loaves

Mini French toast Penny Loaves stacked with bacon and drizzled with Maple Syrup

Once you taste these mini french toasts you will never return to the original version!

  • 2 Traditional White Penny Loaves
  • 2 eggs
  • 100 mls milk
  • 10 g butter
  • 1 tsp Sunflower oil
  • 4 streaky bacon rashers
  • Maple Syrup to serve
  • Break the eggs into a bowl. Whisk along with the milk and a pinch of salt. Cut the Penny Loaves horizontally in thirds and soak in the mixture for 1 minute. Heat the butter and oil in a shallow frying pan. Add the coated soda bread and cook lightly on either side, turning once. Cooking should take only a couple of minutes in total. Use a little kitchen paper to absorb any excess oil.
  • Place the bacon straight on to the pan and fry for 2-4 minutes each side or until your preferred crispiness is reached. Serve the toasts layered with the crispy bacon and the syrup poured over the loaf.

Tip: this recipe also works slightly stale Penny Loaves, just slice up and soak the bread for 30 seconds extra.


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Two hands holding Penny Loaf dough on a floured board

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Hardworking dedicated team

1st April 1989, O’Donohues started to manufacture and supply O’Donohues Bread with a total of 3 staff: Cathal O’Donohue, his wife Frances and 1 other baker. Today, the bakery is located in a 26,000 sq.ft manufacturing facility in Kilcruttin Centre and employs a hardworking dedicated team of 31 staff.

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