Baileys Irish Cream French Toast
If you're looking for the perfect boozy breakfast, you've come to the right place. This Baileys French Toast is a soaked custard French toast using Baileys and gets topped with Baileys whipped cream, chocolate sauce, and fresh berries!
Servings: 6 thick slices
Calories: 445kcal
Equipment
- Serrated knife
- Large shallow bowl
- Large frying pan
Ingredients
- 6 slices challah or brioche bread ½" - ¾" thick
- 3 large eggs
- ½ cup Baileys Irish Cream 120ml
- ½ cup heavy whipping cream 120ml
- ¼ cup whole milk 60ml
- 1 tablespoon granulated sugar
- 2 teaspoons vanilla paste or extract
- 3 tablespoons salted butter for frying
Baileys Whipped Cream
- ½ cup heavy whipping cream 120ml
- 2 tablespoons Baileys Irish Cream 30ml
- 2 tablespoons powdered sugar 15g
Homemade Chocolate Sauce
- 3 oz semi-sweet chocolate (60-70% cacao) chopped or chocolate chips
- 3 tablespoons heavy whipping cream (45ml)
- Fresh berries optional, for serving
Instructions
Baileys Whipped Cream
- Start by making the whipped cream. Place the bowl of a stand mixer and whisk attachment in the freezer for 10-15 minutes.
- Whip the heavy cream, vanilla and powdered sugar on medium high speed until it starts to thicken, then increase the speed to high and drizzle in the Baileys. Whip until it holds stiff peaks on the whisk.
French Toast
- Whisk together the eggs, Baileys, heavy cream, milk, sugar, and vanilla extract in a large, shallow bowl.
- Slice the bread into ½-¾" thick slices. You'll need 6 slices for this recipe. Poke each slice all over with the tines of a fork (this aids in better absorption).
- Place two slices of bread into the custard and allow it to soak for about two minutes, then flip and soak for another two minutes. Soak until the bread is noticeably softer, but still holds enough structure to transfer it to the pan.
- Preheat a frying pan over medium to medium low heat, add a tablespoon of butter, and swirl it around to coat.
- Pick up the bread and allow some of the custard to slide off, then add to the frying pan. Cook for about two minutes, then flip and cook another two minutes on the other side until golden.
- Clean out the pan with a paper towel, add more butter, and repeat with the remaining pieces of bread. Adjust the heat up or down as necessary
Chocolate Sauce
- Add the chocolate and heavy cream to a bowl and microwave for 30-60 seconds until hot. Stir until completely combined, heating 10 more seconds at a time as needed.
Assembly
- Drizzle chocolate sauce over the French toast, then top with a dollop of whipped cream and fresh fruit.
Notes
Soak the bread until it feels noticeably softer and like it's taking in the mixture. Six brioche or challah slices should use up the entire amount of custard.
If using Italian bread or pre-sliced loaves from the standard bread section, it will not need as much soaking time and may result in leftover custard. Just fry up a few more slices!
Adjust the heat of the stovetop as necessary so the bread doesn't burn.
Nutrition
Calories: 445kcal | Carbohydrates: 37g | Protein: 10g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 256mg | Potassium: 221mg | Fiber: 2g | Sugar: 9g | Vitamin A: 948IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 3mg