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Baileys Irish Cream French Toast Recipe

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3.9 from 15 reviews

Indulge in a decadent and boozy twist on classic French toast with this Baileys Irish Cream French Toast recipe. Perfectly custardy slices of challah bread are soaked in a rich mixture of Baileys Irish Cream, eggs, cinnamon, and vanilla, then griddled to golden perfection. Topped with salted butter, pure maple syrup, whipped cream, and a sprinkle of cacao powder, this breakfast treat is a luxurious way to start your day or impress brunch guests.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Batter

  • 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)

Bread

  • 16 ounces challah, sliced ½-inch thick

Cooking and Serving

  • 3 tablespoons butter (for griddling the French toast)
  • Salted butter (for serving)
  • Pure maple syrup (for serving)
  • Whipped cream (for serving)
  • Unsweetened cacao powder or cocoa powder (for dusting)

Instructions

  1. Prepare the batter: In a shallow bowl, crack in the eggs and add the vanilla extract, dark brown sugar, and ground cinnamon. Whisk thoroughly to combine. Pour in the Baileys Irish Cream and half and half or milk, and whisk again until the mixture is well blended.
  2. Soak the bread: Dip each slice of challah bread into the egg mixture, flipping to fully coat both sides. Transfer the coated slices to a wire rack placed over a rimmed baking sheet to let excess batter drip off. Repeat with all bread slices.
  3. Preheat and butter the griddle: Preheat your griddle to a medium-low heat around 275°F to 300°F. Lightly butter the surface to prevent sticking and add flavor.
  4. Cook the French toast: Working in batches to avoid overcrowding, place the soaked bread slices on the griddle. Cook for 3 to 4 minutes on the first side until golden brown, then flip and cook for another 3 minutes on the other side until equally golden and cooked through.
  5. Serve: Plate the French toast and top with a pat of salted butter, drizzle with pure maple syrup, add a generous dollop of whipped cream, and finish with a light dusting of unsweetened cacao powder or cocoa powder for an elegant touch.

Notes

  • If you don’t have challah, brioche or thick-cut white bread are excellent substitutes.
  • Adjust the Baileys Irish Cream quantity slightly for a stronger or milder flavor according to your preference.
  • Ensure the griddle temperature remains consistent to avoid burning or undercooking the toast.
  • For a dairy-free version, substitute half and half with coconut milk and use dairy-free butter alternatives.
  • The wire rack allows excess egg mixture to drip off, preventing soggy French toast.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Irish-American

Find it online: https://recipesvibe.com/baileys-irish-cream-french-toast-recipe/