Irish Soda Bread French Toast with Honey and Greek Yogurt Drizzle
There is something genuinely magical about turning a humble loaf of Irish soda bread into golden, custardy French toast. This version of Irish soda bread French toast with honey takes that cosy St. Patrick's Day tradition and gives it a proper nutritional boost, so you can enjoy every single bite without any of the usual morning guilt. The dense, slightly tangy crumb of soda bread soaks up the egg mixture beautifully, producing a result that is crisp on the outside and pillowy soft in the middle. A light drizzle of raw honey and a spoonful of thick Greek yogurt finish it off in the most satisfying way.
What makes this recipe genuinely healthier than the classic versions you will find elsewhere? First, the egg mixture uses whole eggs plus extra egg whites, which bumps up the protein without loading on extra fat. Unsweetened oat milk replaces full-fat dairy milk, keeping the calories lower while adding a subtle natural sweetness. The soda bread itself is made with a blend of wholemeal flour and plain flour, so each slice carries more fibre than a standard white loaf. Instead of drowning the finished toast in maple syrup or powdered sugar, a measured teaspoon of raw honey per serving delivers natural sweetness along with antioxidants. Greek yogurt on the side adds another hit of protein and a cool, creamy contrast to the warm toast.
Irish soda bread is one of the easiest breads you will ever make. No yeast, no proving, no kneading for twenty minutes. You simply mix your dry ingredients, rub in a little cold coconut oil in place of butter, stir in the buttermilk, shape the dough, score it with a cross, and bake. The whole process from mixing bowl to oven takes about ten minutes. If you have leftover soda bread sitting on your counter from the day before, this French toast recipe is honestly the best possible use for it. Slightly stale bread actually absorbs the egg mixture more evenly and holds its shape better in the pan, which means even better texture on the plate.
For toppings, this recipe leans into fresh, naturally sweet fruit. Sliced strawberries, blueberries, or raspberries all work brilliantly alongside the warm honey and yogurt. If you want to make mornings even easier, you can bake the soda bread the evening before and have all your toppings prepped and ready in small containers in the fridge. Come morning, the French toast itself cooks in under ten minutes, so a nourishing, high-protein breakfast is genuinely achievable even on a busy weekday. This is the kind of recipe that feels indulgent but genuinely works hard for your body.
Ingredients
- 1 small loaf wholemeal Irish soda bread (sliced into 4 thick slices, about 2.5 cm each; day-old bread works best)
- 2 large whole eggs
- 3 large egg whites (adds protein without extra fat)
- 120 ml unsweetened oat milk (or unsweetened almond milk)
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 0.3 tsp ground nutmeg
- 1 tsp coconut oil (for cooking; or light spray oil)
- 4 tsp raw honey (1 tsp per serving for drizzling)
- 120 g plain low-fat Greek yogurt (about 2 tablespoons per serving)
- 100 g fresh mixed berries (strawberries, blueberries or raspberries)
- 1 tsp lemon zest (optional, stirs into yogurt beautifully)
- 280 g wholemeal flour (for the soda bread)
- 120 g plain flour (for the soda bread)
- 1 tsp bicarbonate of soda (for the soda bread)
- 1 tsp fine sea salt (for the soda bread)
- 360 ml low-fat buttermilk (for the soda bread; shake before using)
- 1 tbsp cold coconut oil (solid, rubbed into soda bread flour mixture)
Instructions
- 1
If baking the soda bread from scratch, preheat your oven to 200 degrees Celsius (180 fan). In a large bowl, combine the wholemeal flour, plain flour, bicarbonate of soda, and sea salt. Rub the cold solid coconut oil into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
Work quickly so the coconut oil stays cold, which helps give the bread a better texture.
- 2
Make a well in the centre of the flour mixture and pour in the buttermilk. Stir gently with a wooden spoon until a soft, slightly sticky dough forms. Do not overwork it. Turn out onto a lightly floured surface, shape into a round about 20 cm across, and place on a lined baking tray.
The dough should just come together. Overworking makes the bread tough.
- 3
Score a deep cross into the top of the dough with a sharp knife, cutting about halfway through. Bake for 30 to 35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Allow to cool completely before slicing.
Day-old soda bread is ideal for French toast. If making fresh, allow at least an hour of cooling time.
- 4
When you are ready to make the French toast, whisk together the whole eggs, egg whites, oat milk, vanilla extract, cinnamon, and nutmeg in a wide, shallow bowl until fully combined and slightly frothy.
A wide bowl makes it easier to dip the thick slices of soda bread without breaking them.
- 5
Heat a large non-stick skillet or griddle pan over medium heat. Add the coconut oil and swirl to coat the surface. Working one or two slices at a time, submerge each slice of soda bread in the egg mixture for about 20 seconds per side, letting it soak in without becoming soggy.
Do not let the bread sit too long in the mixture or the dense crumb can start to fall apart.
- 6
Place the coated slices in the hot pan and cook for 3 to 4 minutes on the first side without moving them, until a deep golden crust forms underneath. Flip carefully and cook for a further 2 to 3 minutes on the second side.
Resist the urge to press down on the slices. Let the heat do the work for the best crust.
- 7
While the French toast is cooking, stir the lemon zest into the Greek yogurt if using. Arrange the cooked slices on plates, spoon a generous dollop of Greek yogurt alongside, scatter over the fresh berries, and drizzle each slice with exactly 1 teaspoon of raw honey.
Warming the honey very slightly makes it pour more easily and evenly.
Nutrition per serving
310kcal
Calories
18g
Protein
42g
Carbs
7g
Fat
5g
Fibre
9g
Sugar
390mg
Sodium
Pro Tips
- ✓
Day-old Irish soda bread absorbs the egg mixture more evenly and holds its shape better during cooking. Try to plan ahead.
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Use a wide, shallow bowl for your egg mixture so the thick soda bread slices can lie flat and soak properly.
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Keep the heat at medium rather than high. Soda bread is denser than regular bread and needs a little more time to heat through without burning the outside.
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If you want extra protein, swap the oat milk for unsweetened soy milk and add a tablespoon of plain protein powder to the egg mixture.
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Raw honey has a lower glycaemic impact than refined sugar and adds a subtle floral flavour. Manuka honey works particularly well here.
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Rinse and dry your berries the night before and store in a small container, so topping your plate takes seconds in the morning.
Frequently Asked Questions
Variations
- •
Cinnamon Orange Zest Version
Add one teaspoon of orange zest and an extra half teaspoon of cinnamon to the egg mixture. Top with segments of fresh orange alongside the honey drizzle for a bright, citrusy twist.
- •
Banana and Almond Butter Topping
Skip the Greek yogurt and top each slice with half a sliced banana and a teaspoon of natural almond butter alongside the honey drizzle. This version is dairy free and gives you a great energy boost.
- •
Spiced Chai French Toast
Add a quarter teaspoon each of ground cardamom and ground ginger to the egg mixture alongside the cinnamon. Top with honey and a sprinkle of toasted flaked almonds for a warming, chai-inspired breakfast.
- •
High Protein Power Version
Stir one tablespoon of unflavoured whey protein powder or vanilla pea protein powder into the egg mixture. Serve with a full 80g portion of Greek yogurt per person for a breakfast that delivers close to 30g of protein per serving.
Substitutions
- •Buttermilk → Plant-based milk plus apple cider vinegar (Mix 360ml of oat milk or soy milk with 1 tablespoon of apple cider vinegar. Stir and leave for 5 minutes until it curdles slightly. This creates a dairy-free buttermilk that works perfectly in the soda bread.)
- •Greek yogurt → Coconut yogurt or oat yogurt (Any thick, plain dairy-free yogurt works as a topping. Look for unsweetened versions to keep the sugar content low.)
- •Raw honey → Pure maple syrup (Use the same quantity, one teaspoon per serving. Maple syrup has a lower glycaemic index than refined sugar and adds a lovely warm flavour.)
- •Oat milk → Unsweetened almond milk or soy milk (Any unsweetened plant-based milk works in the egg dipping mixture. Soy milk adds a little extra protein.)
- •Coconut oil → Light olive oil or avocado oil spray (Any neutral cooking oil with a reasonably high smoke point works for pan cooking the French toast.)
🧊 Storage
Cooked French toast is best eaten immediately. If you have leftovers, allow them to cool fully then store in an airtight container in the fridge for up to 2 days. Reheat in a dry non-stick pan over medium heat for 2 minutes per side, or in an air fryer at 180 degrees Celsius for 4 minutes. The Greek yogurt and berry toppings should be stored separately in the fridge and added fresh when serving.
📅 Make Ahead
The Irish soda bread can be baked up to 2 days ahead and stored wrapped at room temperature, or frozen in slices for up to 1 month. The egg mixture can be whisked together and kept in a sealed jar in the fridge overnight. The Greek yogurt with lemon zest can also be stirred together the night before. Come morning, the only task is dipping and cooking.
