Baileys French Toast Recipe

Baileys French Toast cozy-fies your morning with a kiss of Irish cream, rich eggs, pillowy sourdough, and whispery whipped cream on top.

If you’ve ever thought, “Can breakfast be grown-up, indulgent, and still count as actual food?”—this Baileys French Toast is your answer. It’s buttery, slightly boozy (just a smidge, we’re not unhinged), and decadently soft in the middle with crisp little edges that might make you tear up. Whether it’s a lazy Sunday, a cozy brunch at home, or a just-because dessert-in-disguise situation, this one’s your golden ticket.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Baileys French Toast

This dish isn’t trying to reinvent brunch. It’s just here to make things softer, creamier, and maybe a little tipsy. Quiet applause for that, honestly.

Ridiculously simple to make: You just whisk, soak, sizzle, and spoon—like four basic verbs, one fancy feeling.
Light crunch outside, creamy inside: The golden exterior hugs the custardy interior like the world’s most comforting blanket.
Make-ahead friendly: That whipped Baileys cream? You can stash it in the fridge the night before, no one will know.
Dessert-in-disguise bonus points: It looks breakfast-y but tastes like you snuck cake onto the morning menu.
Great for that half-empty bottle of Baileys: You know the one you keep for “special coffee occasions” and… never use?

Ingredient Notes

We’re not working with a novel-length ingredient list here. Just a few all-stars layered right.

Baileys Original Irish Cream: Smooth, velvety, and very Irish. It gives both the custard and whipped cream a buttery espresso-warmed vibe.
Whipping cream: Adds silkiness to everything. Don’t sub with milk, it just won’t hit the same cozy note.
Powdered sugar: Dissolves smoothly into the whipped topping without any grainy rebellion.
Vanilla extract: Gives that subtle, sweet base note to bring it all together.
Eggs: The backbone of your custard. Nothing wild here, just mellow richness.
Sourdough bread (thick sliced): The real MVP. Soaks up that custard like a sponge but still holds its shape in the pan.
Butter: For frying… and flavor. Let’s not pretend we’re skipping it.

How To Make This Baileys French Toast

Take a deep breath, pour yourself a little Baileys (optional but spiritually supportive), and let’s dive in.

Make the whipped topping first: Combine Baileys, whipping cream, and powdered sugar in a bowl. Let your mixer rip at high speed until soft peaks form. Not stiff peaks, just swirly and semi-firm. Cover and refrigerate unless you’re tempted to eat it with a spoon right then.
Whisk the custard together: Grab a shallow dish and whisk up the Baileys, eggs, cream, and vanilla extract. The smell here is already worth it.
Soak the bread like you mean it: Dip each slice of sourdough into the Baileys custard. Let it hang out for 5–10 minutes per side depending on thickness. You want full saturation—no dry middles here, thank you very much.
Melt the butter in a pan: Medium-low heat is your friend. Don’t scorch it, just let it get bubbly and ready.
Pan-fry to golden goodness: Turn up the heat to medium-high and fry each soaked slice for about 2 to 3 minutes per side. Watch for that deep golden color and that buttery, slightly crisp shell.
Top it like royalty: Dollop or pipe (but really, just blob it) Baileys whipped cream on warm toast. The contrast between hot toast and cool cream is a small moment of joy.

Storage Options

Okay, so what happens if you have leftovers? (First of all, impressive restraint.)

For the toast: Let it cool completely. Then store in an airtight container in the fridge for up to 2 days. Reheat it in a pan or pop it in your toaster oven to bring back some of that crisp.

Now the Baileys whipped cream: It’ll hold up just fine in the fridge for a day or two. Give it a quick whisk if it deflates a bit. For longer storage, you could freeze it like you would whipped cream, but just a heads-up—it may separate slightly.

And yep, you technically can freeze the French toast. Wrap slices individually and freeze for up to a month. Reheat straight from frozen in a pan or low-temp oven. More on freezer-friendly options? I’ve got you covered with this guide to freezing bread and making delicious recipes with it.

Variations and Substitutions

If you’re looking to gently remix the vibe or just work with what’s on hand, here’s what you can play with.

Different bread: Brioche or challah? Lovely. Even stale baguette slices can soak up custard like a dream.
Flavored liqueur swap: Try Kahlúa for a deeper coffee note or Amarula for something caramel-ish and slightly fruity.
Non-alcoholic option: Sub Baileys with a splash of Irish cream-flavored creamer (yep, they make those) if you’d rather skip the booze.
Add a spice twist: A dash of cinnamon or nutmeg into the egg mixture cozies it up even more, especially in fall.
Top it with extras: Toasted almonds, chocolate shavings, or a drizzle of caramel aren’t required…but I support you entirely.

What to Serve with Baileys French Toast

This toast easily holds its own, but if you’re building a brunch board or just feeling extra, here’s what pairs like a dream.

Fresh berries or citrus: The cool tang of sliced strawberries or blood orange segments is wild next to all that creaminess. It balances without being bossy.
Hot coffee or spiked lattes: Add a glug of Baileys to your cup if you’re feeling cheeky. Otherwise, just strong black coffee or espresso keeps this meal from tipping entirely into dessert.
Crispy bacon or breakfast sausages: Something salty and meaty on the side can take this from “decadent” to “I never want to leave this table.”
Plain Greek yogurt with honey: If you want to pretend there’s a nutritional angle here (and hey, protein is important), this adds a creamy, slightly tangy contrast.
Another French toast lover: Not technically a side dish, but sharing this batch helps justify making it again tomorrow.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make Baileys French Toast ahead of time?

Yes, you absolutely can! If you’re prepping for a brunch gathering, you can make the whipped topping and custard the night before. Store them separately in the fridge. Then, in the morning, all you have to do is soak your bread and fry. If you somehow have leftovers (I’m impressed), you can reheat slices gently in a toaster oven or skillet the next day.

What kind of bread works best for this recipe?

Thick-cut sourdough is a champ here because it holds up to the rich custard without getting mushy. But you’ve got options! Brioche and challah both bring buttery softness. Even French bread—especially if slightly stale—will do nicely. Just stick with something sturdy enough to soak without falling apart.

Is it safe to give this to kids?

Honestly, it depends on how much Baileys you personally feel okay including. Most of the alcohol will cook off during frying, but not entirely. If you’re cooking for little ones, you can swap in a Baileys-flavored coffee creamer or just skip the liqueur altogether—it’s still rich and tasty without it.

Can I freeze the toast after cooking?

Yep, totally! Let the slices cool completely, then wrap them individually in plastic wrap or foil and stash in a freezer bag. They’ll keep for about a month. To reheat, you can warm them in a toaster oven or a 350°F oven for 10–12 minutes. The texture won’t be as perfect as fresh, but it’s still pretty magical.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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