Baileys Irish Cream Easy Boozy French Toast

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If you’re in the mood for a breakfast that feels a little extra special, this Bailey’s Irish Cream French Toast is calling your name.

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 Made with brioche bread, soaked in a rich custard mixture lightly spiked with Irish cream liqueur, then cooked until golden brown. It’s the perfect way to treat yourself or impress guests at your next brunch.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 (2 slices of French toast per serving)
• Prep Level: Beginner +

Ingredient Notes

• Best bread – In my opinion, Brioche, French, or challah bread works best. You want to use sturdy bread that can soak up the egg mixture without falling apart. In a pinch, plain old white bread would also work.
• Eggs – Using room temperature eggs helps them blend more easily into the batter, creating a smoother, more cohesive mixture and a more evenly textured French toast.
• Heavy cream – Whole milk, low-fat, or plant-based milk can be substituted.
• Make it kid-friendly – Swap out the Baileys for Irish coffee creamer.

Step-by-Step Instructions

• Whisk together the eggs, heavy cream, Irish cream, brown sugar, and vanilla extract. 
• Using either a large sheet pan or baking dish, arrange the bread in a single layer.
• Carefully pour the egg mixture over the bread and let rest for a few minutes. Flip if necessary. See tips.

• While the bread is soaking, heat a large skillet or griddle over medium heat. Add butter and coat the bottom of the pan. 
• Add the bread and cook until golden brown. Flip and cook for another 2 minutes, or until golden brown. Repeat with the remaining slices of bread. If making in batches, keep the cooked bread warm. See tips.

Serve warm with your favorite topping. If serving with a dollop of whipped Irish cream, see the recipe below.

See the recipe card below for complete measurements and cooking times.

Laura Belle’s Tips

1. Let it soak – For best results, let the bread slices soak in the egg mixture for 2-3 minutes so they can absorb the decadent Irish cream mixture. You may have to flip the slices of bread to ensure that each side is thoroughly wet. 
2. Don’t rush the cooking​ – Medium heat works best to cook the inside through while creating that golden brown crust.
3. Keep slices warm – If cooking in batches, keep the cooked French toast covered or in a 200° F oven until ready to serve.

Toppings and Sides for French Toast

• Syrup – Maple, vanilla, or chocolate syrup.
• Powdered sugar
• A dash of cinnamon or green sprinkles on St. Patty’s Day.
• Whipped cream – See recipe below for Irish whipped cream and take it over the top!
• Warm caramel sauce – My favorite topping for this recipe. 
• Fresh fruit – Berries, sliced bananas, or caramelized apples.
• Crispy bacon
• Scrambled or fried eggs
• Hash brown patties or casserole
• Smoked Salmon
• Coffee or latte
• Fresh orange juice or a Strawberry Mimosa from Miss in the Kitchen.

Storage

Let the slices completely cool. Store in an airtight container or wrap tightly in foil or plastic wrap. Keep in the fridge for up to 4 days.

Reheating

• You can reheat French toast in the oven or toaster oven. Place slices on a baking sheet in a single layer and cover loosely with foil to prevent burning. Heat for 10 to 15 minutes at 350° F.
• Microwave – Place a slice on a microwave-safe plate. Cover loosely with a damp paper towel and heat for 20 to 30 seconds or until heated through.

​Whipped Homemade Irish Cream

• 3/4 cup heavy whipping cream
• 1/4 cup Baileys Irish cream
• 2 tablespoons powdered sugar

Use a hand mixer or a stand mixer fitted with a whisk attachment and whip the heavy cream, Irish cream, and powdered sugar on medium-high speed until medium peaks form, about 3-4 minutes.

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Yield: 4 servings

Baileys Irish Cream Easy Boozy French Toast

Print

 Made with brioche bread, soaked in a rich custard mixture lightly spiked with Irish cream liqueur, then cooked until golden brown. It's the perfect way to treat yourself or impress guests at your next brunch.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 8 slices of bread
• 2 eggs
• 3/4 cup Irish cream liquor
• 1/4 cup heavy cream
• 1 tablespoon brown sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon (optional)
• 2 tablespoons unsalted butter

Instructions

1. In a medium bowl, whisk together the eggs, heavy cream, Irish cream, brown sugar, and vanilla extract. 
2. Using either a large sheet pan or baking dish, arrange the bread in a single layer.
3. Carefully pour the egg mixture over the bread, soaking for 2 to 3 minutes. Flip if necessary.
4. While the bread is soaking, heat a large skillet or griddle over medium heat. Add butter and coat the bottom of the pan. If cooking in batches, divide the butter between each batch.
5. Add 2 to 4 slices of bread and cook for 2 to 3 minutes or until golden brown. Flip and cook for another 2 minutes, or until golden brown. Repeat with the remaining slices of bread. If making in batches, keep the cooked bread warm.
6. Serve warm with your favorite topping.

Notes

See post for Irish Whipped Cream recipe.

Ingredient Notes

• Day-old Brioche, French, or challah bread work best.
• Use room temperature eggs.
• Heavy cream or milk can be used.
• For a kid-friendly recipe, replace liquor with coffee creamer.

Topping Ideas

• Syrup – Maple, vanilla, or chocolate syrup
• Powdered sugar
• A dash of cinnamon
• Whipped cream
• Warm caramel sauce
• Fresh berries

Did you make this recipe?

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