The chefs at The Shannon Rose Irish Pub (http://theshannonrose.com) are sharing some recipes using Saint Patrick’s Day leftovers that are so delicious, you just might pick up some extra soda bread to make them.

Irish Soda Bread French Toast

Ingredients

• 2 slices Irish Soda Bread
• 4 Tbsp. French toast batter (see below)
• 4 Tbsp. butter
• 3 strawberries, sliced thin
• 2 Tbsp. caramel sauce
• Powdered sugar, to taste

French Toast Batter Ingredients

• 6 eggs
• 1 cup buttermilk
• 2 Tbsp. sugar
• ½ Tbsp. vanilla extract
• Pinch sea salt
• ½ tsp. cinnamon

French Toast Batter Instructions

1. Whisk all ingredients together in a large bowl.

Cooking Instructions

1. Preheat oven to 450 degrees.
2. Heat the butter in a large sauté pan.
3. Dip each slice of soda bread into the batter and place into the pan.
4. Cook each side for 3 minutes, ensuring the color is golden brown.
5. Remove from the pan and place into the oven for 3 minutes.  
6. Remove from oven and slice each piece at an angle.  
7. Plate the French toast and top with strawberries, caramel and powdered sugar.

Irish Soda Bread Pudding

Ingredients

• 2 pounds Irish Soda Bread
• 6 eggs
• 1 ½ cups sugar
• 2 cups heavy cream
• 2 cups milk
• 2 oz. Bailey’s Irish Cream

Cook Instructions

1. Cut Irish Soda Bread into 1″ cubes.
2. In a mixing bowl, whisk together the remaining ingredients.
3. Pour mixture over the soda bread and toss.
4. Pour the mix into a greased 2 inch hotel pan and let sit overnight.
5. Cover the pan with aluminum foil and bake at 300 degrees for 40 minutes.
6. Turn the oven up to 350 degrees, remove the foil and bake for an additional 20 minutes until the top is golden brown.
7. Remove from oven and let cool. 

Reuben Fritters

Ingredients

• 1 pound cooked corned beef, roughly chopped
• 4 ounces cream cheese
• ½ cup sauerkraut
• 5 Tbsp. shredded Swiss cheese
• ½ cup flour
• 6 eggs, beaten
• 1 ¼ cups bread crumbs

Cook Instructions

1. Using a mixer combine the corned beef, cream cheese, sauerkraut, and Swiss cheese.  Mix for 2 minutes.
2. Portion out approximately 1.5 Tbsp. balls of the mix.
3. Bread the fritters in the following order: roll in the flour, dip in the eggs, and lastly roll in the bread crumbs.
4. Chill the fritters in the refrigerator.
5. Place the fritters on a cookie sheet with a wire rack and place in a 450 degree oven.
6. Cook for 25 minutes until the exterior is golden brown.
7. Serve with a side of Thousand Island dressing for dipping!