Baileys Irish Cream French Toast is an incredibly decadent breakfast or brunch. Sliced challah (or brioche) is dipped in a cinnamon, vanilla and Baileys Irish Cream custard. Once griddled, serve topped with salted butter, real maple syrup, whipped cream and a dusting of cocoa powder. This recipe yields about 6 servings.
Baileys isn’t just for coffee.
It’s also great in fudge, a milkshake and also really, really good in french toast. Baileys Irish Cream French toast is a rich and decadent breakfast or brunch dish with notes of vanilla, chocolate and a warm and comforting hint of Irish whiskey. Challah (or brioche) is dipped in a custard consisting of eggs, cinnamon and Baileys. Once griddle, they are served with salted butter, maple syrup, a dollop of whipped cream and dusting of cacao (or cocoa) powder.
Don’t have Baileys? No problem! You can easily make it yourself with my homemade Baileys Irish Cream recipe!
Easy, impressive and majorly delicious.
To Make This Baileys Irish Cream French Toast You Will Need:
- eggs – Adds richness and flavor to the custard
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- dark brown sugar – Lends sweetness and subtle notes of caramel.
- cinnamon (ground) – Lends a distinct warm and woodsy flavor.
- Baileys Irish Cream Liqueur – Homemade or store-bought.
- half and half – Or substitute with whole milk.
- challah – Or use brioche.
- butter – Used for frying the French toast. Coconut oil can be substituted.
for serving (optional):
- salted butter
- pure maple syrup
- whipped cream
- unsweetened cacao powder or cocoa powder
Slice the loaf of bread about 1/2 an inch.
In a shallow bowl, crack in 4 large eggs and measure and add in 1 tablespoon vanilla extract, 1 tablespoon dark brown sugar and a heaping 1/2 teaspoon ground cinnamon.
Whisk well to combine.
Next, pour in 2/3 cup Baileys Irish Cream and 1/3 cup half and half.
Whisk one last time to combine.
Dip a slice of bread into the egg mixture.
Flip and coat the opposite side.
Transfer to a wire rack set into a rimmed baking sheet and repeat with the remaining slices.
Preheat your grilled to around 275 to 300°F.
Lightly butter your griddle with a little butter.
Work in batches, griddling the french toast for 3-4 minutes.
Flip when golden brown and cook for another 3 minutes or until the second side is golden brown.
Serve spread with salted butter, a drizzle of maple syrup and, if desired, a dollop of whipped cream and a dusting of unsweetened cacao powder or cocoa powder.
WHAT TO SERVE WITH FRENCH TOAST:
- pork, chicken or turkey bacon
- veggie, turkey, regular or maple sausage patties or links.
- fresh fruit and/or berries
- orange juice, coffee or tea
- for brunch, serve with scrambled eggs, fresh fruit, yogurt and hash browns.
HOW LONG WILL FRENCH TOAST LAST IN THE FRIDGE:
Got leftover French toast? Save it and enjoy it later in the week! Store the French toast in an air-tight container or resealable bag/stasher bag (to avoid drying out or absorbing fridge odors) and refrigerate for up to 3 to 5 days!
CAN FRENCH TOAST BE FROZEN?
Absolutely! Flash freeze the French toast first on a rimmed baking sheet for 30 minutes, portion serving amounts into resealable baggies (or stasher bags) and store in the freezer for up to 3 months.
CLICK HERE FOR MORE FRENCH TOAST RECIPES!
Enjoy! And if you give this Baileys Irish Cream French Toast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Baileys Irish Cream French Toast
Ingredients
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 tablespoon dark brown sugar
- 1/2 teaspoon ground cinnamon
- 2/3 cup Baileys Irish Cream Liqueur, homemade or store bought
- 1/3 cup half and half, or whole milk
- 16 ounces challah, sliced ½-inch thick
- 3 tablespoons butter, for griddling the French toast
FOR SERVING (OPTIONAL):
- salted butter
- pure maple syrup
- whipped cream
- unsweetened cacao powder, or cocoa powder
Instructions
- In a shallow bowl, crack in the eggs and measure and add in the vanilla extract, dark brown sugar and ground cinnamon. Whisk well to combine. Next, pour in the Irish Cream and half and half (or milk). Whisk one last time to combine.
- Dip a slice of bread into the egg mixture. Flip and coat the opposite side. Transfer to a wire rack set into a rimmed baking sheet and repeat with the remaining slices.
PREHEAT YOUR GRILLED TO AROUND 275℉ TO 300°F.
And lightly butter your griddle with a little butter.- Work in batches, griddling the french toast for 3-4 minutes. Flip when golden brown and cook for another 3 minutes or until golden brown.
- Serve with salted butter, maple syrup and whipped cream and a dusting of cacao powder if desired.
Notes
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
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