Baileys French Toast

This sinful Baileys French toast is a nice upgrade to your regular breakfast! Made with the famous Baileys Irish Cream, this boozy dish is the ultimate treat.

French toast is the ultimate weekend breakfast. The classic version is already outstanding as it is, but you can make it even more epic with a bit of Baileys.

This is such a fun and unique twist on the beloved breakfast!

This decadent recipe has the perfect combination of flavors and textures. It’s the perfect treat for holidays and special occasions. 

However, you can make any morning of the year more special with this dish!

After your first bite, you’ll never look at French toast the same way again.

Baileys French Toast

It looks exactly like classic French toast, except that it’s infused with Baileys Irish Cream.

The liqueur adds that creamy coffee flavor that makes the dish even more delightful. 

A word of warning, though: this breakfast isn’t kid-friendly. But you know what? Adults deserve to enjoy a special treat once in a while, too!

So don’t feel guilty about making this boozy breakfast. You know you want to!

Ingredients

• Baileys Original Irish Cream – You’ll need this to make both the custard and the topping. This will give your French toast maximum Irish Cream flavor!
• Whipping Cream – It’s also used both in the custard and the topping. It makes the toast super-rich and creamy.
• Powdered Sugar – Just two tablespoons to sweeten the whipped topping. You can adjust this to taste.
• Vanilla Extract – To enhance the flavor of the custard.
• Eggs – For binding the ingredients of the custard.
• Sourdough Bread – The sturdier the bread, the better! Sourdough won’t disintegrate even though you soak it in the Baileys mixture for minutes. 
• Butter – For pan-frying the bread. This ensures that crisp golden-brown exterior! Start with a tablespoon of butter and add more if needed.

Tips for the Best French Toast

• Use room temperature whipping cream and eggs. Cold dairy will give you a grainy custard. You can also strain the custard after mixing to remove egg lumps.
• If you have time, chill the Baileys mixture for 2 hours or overnight for significantly better tasting toast.
• Let the bread soak in the Baileys mixture for a good 5 to 10 minutes per side. That way, it will absorb the flavors of the mixture beautifully. Don’t worry, your sturdy bread can handle it! If you don’t, the middle of the bread will be dry.
• Preheat the skillet or frying pan on medium-low heat before cooking the toast. Cooking in a cold pan will turn your toast soggy.
• Coat the pan generously with fresh butter. This will ensure that crisp, golden brown edge. 
• You can also use a mixture of butter and oil for pan-frying the toast. Butter has a low smoke point, which might cook the outside of the bread too fast, while the inside remains undercooked. 
• Do not go beyond medium-high heat when cooking the toast. Otherwise, you’ll burn the outside of the bread and undercook the inside. If the temperature is too low, the custard will spread at the bottom of the bread.
• Keep an eye on the toast as it cooks in the pan to avoid burning it.
• If you’re making a ton of toast, place the cooked ones in a baking sheet and store them in a 200 degree-Fahrenheit oven. This will keep the toast warm.

What Type of Bread to Use

The number one question I get about making French toast is what type of bread to use. After all, it’s the star of the dish!

To me, you can’t go wrong with sourdough bread. It may seem strange, but hear me out.

First of all, it’s a lot sturdier and spongier than regular white bread. With sourdough, you won’t have to worry about sogginess. 

Aside from the consistency and texture, sourdough bread has a hint of tanginess, which tastes fantastic with the custard.

If you can’t find sourdough, your next best options are baguette, challah, ciabatta, and brioche. In a pinch, you can also use stale white bread.

The key is to pick a bread that’s sturdy, so that it won’t get mushy when soaked in custard.

Another important aspect of French toast making is the thickness of the bread. You’ll want to slice it at least ¾-inch thick, again to prevent it from getting soggy.

You can slice it for up to an inch thick, but keep in mind that the thicker the bread, the longer it needs to soak.

Can I Substitute the Alcohol?

If you’re serving French toast to kids or non-alcohol drinkers, you can always swap the liqueur with Baileys coffee creamer.

It’s completely non-alcoholic, but will still give you that same flavor!

If you don’t mind the alcohol, but can’t get a hold of Baileys Irish Cream, that’s okay, too. You can simply sub it with a mixture of whipping cream and whiskey.

How to Serve Baileys French Toast

Classic French toast slathered with butter and drizzled with maple syrup is enough to put a smile on my face.

But there are many ways to dress it up to make it even more irresistible! Here are some tasty options:

• Fresh fruits and berries contrast the heaviness of the dish, giving you a perfectly balanced meal. Top your toast with blueberries, raspberries, strawberries, mangoes, or a medley of your favorites.
• Make your toast a la apple pie by topping it with chopped apples and cinnamon.
• There’s something magical about bananas and Nutella. If you want to make someone feel extra loved, serve them French toast topped with this drool-worthy combo.
• Got a chocoholic in the family? Impress them with French toast topped with mini chocolate chips and chocolate syrup!

Baileys French Toast

Servings

2

servings

Prep time

5

minutes

Cooking time

6

minutes

Calories

800

kcal

Ingredients

• Whipped Topping

• 1/2 ounces Baileys Original Irish Cream

• 4 ounces whipping cream

• 2 tablespoons powdered sugar

• French Toast

• 2 1/2 ounces Baileys Original Irish Cream

• 2 1/2 ounces whipping cream

• 1/2 teaspoon vanilla extract

• 2 eggs

• 2 thick slices of sourdough bread

• 1 tablespoon butter

Instructions

• To make the whipped topping, place 1/2 ounces Baileys Irish Cream, 4 ounces whipping cream, and powdered sugar in a bowl. Whisk with a hand electric mixer at high speed until the mixture forms soft peaks. Cover bowl with plastic wrap and refrigerate.
• To make the custard, whisk together 2 1/2 ounces Baileys Original Irish Cream, 2 1/2 ounces whipping cream, vanilla extract, and eggs in a shallow dish.
• Melt the butter in a frying pan at medium-low heat. While waiting for butter to melt, dip each side of the bread in the Baileys mixture until completely soaked, about 5-10 minutes per side, depending on thickness.
• Fry the bread on medium-high heat for 2 to 3 minutes on each side, or until golden brown.
• Top the bread with a dollop of Baileys whipped cream. Enjoy!

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