Baileys French Toast
This Baileys French toast recipe topped with Baileys whipped cream and fresh fruit is a slightly boozy breakfast perfect for adults.
Servings 4
Calories 315kcal
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.
Nutrition
Serving: 1g | Calories: 315kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 132mg | Sodium: 203mg | Potassium: 109mg | Fiber: 2g | Sugar: 8g