This Baileys French toast recipe topped with Baileys whipped cream and fresh fruit is a slightly boozy breakfast perfect for adults.
When it comes to March, I immediately start planning for St. Patrick's Day, which also means I'm all about recipes with Baileys. From Baileys ice cream to Guinness chocolate donuts with Baileys glaze to a Baileys chocolate martini, the options are endless.
And no it doesn't have to be just for dessert or a cocktail. What's wrong with having a little pick-me-up for breakfast/brunch. I mean we have mimosas!
And the great thing about this Baileys French toast, is you get the Irish cream in two ways. Not only do you dip the bread in the custard that includes Baileys, but you also get it in the whipped cream.
What you get is a subtle milky note, with hints of chocolate and vanilla. It really is the standard French toast which is enhanced by the tasty Irish cream.
Oh and if you aren't craving a boozy French toast, try this Captain Crunch French toast or sourdough French toast.
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Ingredient Notes
- Challah bread - has a rich flavor and is spongy from the egg yolks. I use store-bought but you can make your own if you really want to step your game up.
- Eggs - important as it creates that custard mouthfeel, but also binds to the bread.
- moistness.
- Baileys Irish Cream - adds a sweet, milk and somewhat chocolatey flavor. It is used in both the custard and whipped cream.
- Cinnamon and nutmeg - the two spices are important in enhancing the flavor of the French toast recipe.
- Whipped cream - surprisingly easy to make at home and puts this breakfast over the top!
- Berries - I like a combination of blueberries, raspberries, strawberries and blackberries, but use your favorite.
Ingredient Swaps
As with any recipe, you can switch up the ingredients for this French toast. Some variations include:
- While I like challah bread for this recipe, you can use another type of bread like brioche or Texas toast.
- I always use heavy cream, but milk or even dairy-free milk works too.
- I like the added flavor of light brown sugar, but granulated sugar is a good substitute.
- It is called Baileys French toast for a reason, but you can also make your own or use Carolan's or Kavanagh.
Step-by-Step Photos
Whisk together the custard ingredients in a bowl and then transfer it to a shallow bowl. Dip each slice of bread in the custard.
Heat butter in skillet over medium heat and add 2-3 slices of bread, cooking for 2-3 minutes per side. Make some whipped cream and top the French toast with it and some berries.
FAQs
Yes. Stale bread works just fine. Just make sure you let it soak in the custard slightly longer.
Part of the reason for slicing the bread into 1 inch thickness is to prevent it from being soggy. If you slice the bread too thin, it soaks up too much of the custard and just becomes a soggy mess.
The other way to prevent it from becoming soggy is to fully cook the bread. It should be golden brown and slightly crispy on the outside.
This is a rich dish so I like heavy cream here, but you can also use whole milk, skim milk or half-and-half.
If you want it dairy-free, almond milk, coconut milk or oat milk works.
Leftover French toast will last 1-2 days if kept in an airtight container in the fridge.
Yes. Individually wrap each slice of bread and place in an airtight container or bag in the freezer for up to 3 months.
I find it best to reheat French toast in the oven at 350°F for 10 minutes or until warmed through. You can also microwave in a pinch.
How to Serve
The traditional way to serve this French toast is to top with some whipped cream and berries, but other options include:
- Maple syrup or honey
- Nuts - pecans, walnuts, almonds, hazelnuts
- Nutella or peanut butter
- Chocolate syrup
- Jam - can never go wrong with some homemade strawberry jam
Equipment
The equipment you use is important to how the Baileys French toast turns out. What is needed is the following:
- Large bowl - need a bowl to be able to mix the custard.
- Whisk - used to whisk together the custard.
- Non-stick skillet or electric skillet - I personally like using an electric skillet, but a non-stick works great too.
- Spatula - need to be able to flip the bread.
Pro Tips/Recipe Notes
- Do not soak the bread too long in the egg custard or it will become soggy.
- You want to slice the bread thick, about 1 inch.
- Place the cooked French toast on a baking sheet in an oven at 200°F while you are cooking the other slices so it stays warm.
Other St. Patrick's Day Recipes
If you’ve tried this Baileys French toast recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Baileys French Toast
Ingredients
French Toast
- 8 slices thick-cut bread (about 1 inch)
- 4 large eggs
- ½ cup heavy cream
- ¼ cup Baileys Irish Cream
- 1 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoon unsalted butter
- maple syrup, whipped cream, nuts and berries for topping
Baileys Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup Baileys Irish Cream
- 2 tablespoon powdered sugar
Instructions
- In a medium bowl, whisk together the eggs, heavy cream, Irish cream, sugar, cinnamon, nutmeg and vanilla extract. Transfer to a baking dish.
- Dunk each slice of bread in egg mixture, soaking both sides for about 2 minutes. Press the bread down so it soaks up as much as possible.
- While bread is soaking, heat butter in large skillet over medium heat. Add 2 slices of bread and cook until golden brown on the bottom. Flip and cook for another 2 minutes, or until golden brown. Repeat with remaining bread.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, Irish cream and sugar on medium-high speed until medium peaks form, about 3-4 minutes. Top bread with dollops of it.
Notes
- Stale bread is key. You want it to be 2 to 3 days old.
- You want to slice the bread thick, about 1 inch.
- Let the bread soak for at least 2 minutes per side and press down so it soaks up the custard. Since it is thicker, you need it to soak longer.
- Place the cooked French toast on a baking sheet in an oven at 200°F while you are cooking the other slices so it stays warm.
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