Baileys Irish Cream French Toast
This Baileys Irish Cream French Toast is a rich, indulgent twist on the classic breakfast favorite. Thick slices of brioche or challah are soaked in a creamy custard infused with Baileys Irish Cream, cinnamon, and vanilla, then cooked to golden perfection. Topped with maple syrup, powdered sugar, whipped cream, or chocolate shavings, this dish is perfect for a special brunch, holiday mornings, or a decadent weekend treat.
Equipment
- 1 Large Mixing Bowl – To whisk the custard.
- 1 Whisk – For mixing the batter.
- 1 Shallow Dish or Baking Dish – To soak the bread slices evenly.
- 1 Non-Stick Skillet or Griddle – For cooking the French toast.
- 1 Spatula – To flip the toast.
- 1 Measuring Cup Set – For accurate ingredient measurements.
- 1 Measuring Spoon Set – For smaller ingredients like cinnamon and vanilla.
Ingredients
French Toast Batter:
- 4 large eggs
- ½ cup 120 ml Baileys Irish Cream
- ½ cup 120 ml milk or heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
- ¼ teaspoon salt
For Cooking:
- 8 slices brioche or challah bread about 1-inch thick
- 2 tablespoons butter for frying, more as needed
Toppings (Optional, but recommended!):
- Maple syrup
- Powdered sugar
- Whipped cream
- Chocolate shavings
- Fresh berries strawberries, raspberries, blueberries, or bananas
Instructions
Make the Batter
- In a large mixing bowl, whisk together eggs, Baileys Irish Cream, milk (or heavy cream), vanilla extract, cinnamon, sugar, and salt until smooth and fully combined.
Dip the Bread
- Pour the batter into a shallow dish or baking dish. Dip each slice of bread into the custard, letting it soak for 5–10 seconds per side. Make sure the bread is coated but not overly soggy.
Cook the French Toast
- Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter. Place 2–3 slices of soaked bread in the pan and cook for 2–3 minutes per side, or until golden brown and slightly crispy on the edges. Repeat with the remaining slices, adding more butter as needed.
Serve and Garnish
- Stack the warm French toast on a plate and top with maple syrup, powdered sugar, whipped cream, and fresh berries. For an extra indulgence, sprinkle chocolate shavings or drizzle with Baileys-infused caramel sauce.
Enjoy!
- Serve immediately while warm and pair with a Baileys latte or Irish coffee for the ultimate brunch experience.
Notes
- Bread Choice Matters – Brioche and challah are ideal for their soft, rich texture. If using regular white bread, slightly stale bread works best.
- Control the Sweetness – Adjust the sugar in the batter based on how sweet you want your French toast. If you’re adding maple syrup, you might not need as much sugar.
- Dairy-Free Option – Substitute Baileys Irish Cream with Baileys Almande (dairy-free) and replace milk with almond or oat milk.
- Make It Ahead – The batter can be prepared the night before and stored in the fridge for a quick breakfast in the morning. Cooked French toast can be kept warm in a 200°F (90°C) oven while making more batches.
- Reheating & Storing – Leftovers can be refrigerated for up to 3 days and reheated in a toaster, oven, or air fryer. French toast can also be frozen for up to 2 months and reheated straight from frozen.