This grown-up Baileys French toast features Baileys Irish cream giving it a unique flavor and sophistication. It’s simple to prepare in just 30-minutes and perfect for the holiday season.
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Colder weather and holidays put me in the mood for Baileys Irish Cream. This year, instead of simply enjoying it in my coffee, I branched out and incorporated it into a couple of recipes. Genius!!!
What you’ll love about this recipe
- It’s simple! If you’ve never made French toast before, rest assured that it is super simple! It requires few ingredients, little prep, and just 30-minutes to prepare.
- It’s tasty! We all know French toast is delicious but this French toast is one step above. Although the Baileys Irish Cream does not overwhelm, it does give it a unique flavor profile. And if you’re worried about it tasting like alcohol, don’t, because it doesn’t!
- It’s perfect for special occasions! Adding Baileys to this classic breakfast dish is a simple yet special twist that makes it great for holidays like Christmas and New Years as well as other special events. If you want to impress that special someone in your life or guests with little effort, it is the way to go.
Ingredients (+ notes & substitutions)
- Eggs: Otherwise known as eggy bread, French toast, is prepared by soaking sliced bread in a mixture of eggs and milk, among other ingredients.
- Baileys Irish Cream: Made up of cream, cocoa, and Irish whiskey, the alcohol content of this Irish cream liqueur is 17%.
- Brown sugar: Just a tad for some additional sweetness.
- Ground cinnamon: To enhance the flavor of the Baileys Irish Cream.
- Bread: In my opinion, the best bread for French toast is Brioche bread with Challah being a close second. Both are spongy yet sturdy, making them ideal for French toast. For optimal results, the bread slices should be 3/4-1 inch thick. In a pinch, plain old white bread would also work.
- Butter: For frying up the French toast.
How to make Baileys French toast (+ tips)
1. In a large sheet pan, thoroughly whisk together the eggs, Baileys Irish cream, milk, brown sugar, and cinnamon.
2. Arrange the bread in the egg mixture in a single layer and soak for at least 15-minutes, carefully flipping them halfway through. If you wish, you can soak it overnight.
3. Heat a large skillet or griddle over medium heat. Coat with butter and in batches cook the bread for 3-4 minutes on each side or until golden brown and crispy.
4. Serve warm topped with your choice of butter, powdered sugar, whipped cream, and/or syrup.
Ideally, the bread would be a bit dry/stale. This allows more of the eggy mixture to be soaked up without the bread becoming a soggy mess. That being said, it is not completely necessary.
While alcohol does burn off when cooked, it does take time for that to happen. Since this dish does not cook for all that long, unfortunately, the alcohol does not have a chance to fully burn off. Thus, it is not recommended to serve this dish to minors.
You may refrigerate leftover French toast in an airtight container for one day or freeze it for up to three months.
More breakfast/brunch recipes for special occasions:
- Pumpkin French Toast with Maple Whipped Cream: Start your day off right with this easy pumpkin spice French toast crowned with walnuts and homemade whipped cream naturally sweetened with maple syrup.
- Eggnog Cinnamon Rolls: Although they may look ordinary, these homemade eggnog cinnamon rolls are anything but. Soft, moist, and loaded with the warm and inviting flavor of eggnog they are perfect for your holiday breakfast or brunch needs.
- Churro Waffles with Peaches & Cream: These decadent churro waffles aren’t your average waffles. They start with a basic waffle that is deep-fried, then dusted in cinnamon sugar, and generously topped with fresh peaches & cream.
If you make these Baileys Irish Cream French toast I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 4 large eggs
- 3/4 cup Baileys Irish Cream
- 1/4 cup milk
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 8 3/4-1" slices brioche or challah bread
- 2 tablespoons butter, for frying
- In a large sheet pan, thoroughly whisk together the eggs, Baileys Irish cream, milk, brown sugar, and cinnamon.
- Arrange the bread in the egg mixture in a single layer and soak for at least 15-minutes, carefully flipping halfway through. If you wish, you can soak it overnight.
- Heat a large skillet or griddle to medium heat. Coat with butter and in batches cook the bread for 3-4 minutes on each side or until golden brown and crispy.
- Serve warm topped with your choice of butter, powdered sugar, whipped cream, and/or syrup.
Storage: You may refrigerate leftover French toast in an airtight container for one day or freeze it for up to three months.
Nutrition Information:Yield: 4 Serving Size: 2 slices
Amount Per Serving: Calories: 396Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 232mgSodium: 239mgCarbohydrates: 33gFiber: 1gSugar: 22gProtein: 9g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc