Baileys French Toast
Baileys French Toast cozy-fies your morning with a kiss of Irish cream, rich eggs, pillowy sourdough, and whispery whipped cream on top. Buttery, slightly boozy, and decadently soft on the inside with perfectly crisp edges—this is grown-up breakfast bliss for weekends, brunch, or dessert-y mornings alike.
4
servings
Ingredients
Baileys Whipped Cream
- 1/2 cup (120 ml) heavy whipping cream cold
- 2 tbsp (30 ml) Baileys Original Irish Cream
- 2 tbsp (16 g) powdered sugar
Baileys Custard French Toast
- 2 large eggs room temperature
- 1/2 cup (120 ml) heavy whipping cream
- 1/4 cup (60 ml) Baileys Original Irish Cream
- 1 tsp (5 ml) vanilla extract
- 4 slices thick-sliced sourdough bread preferably slightly stale
- 2 tbsp (28 g) unsalted butter
- Optional toppings: berries, chocolate shavings, toasted almonds, caramel drizzle
Equipment
- Electric Mixer or Whisk
- Mixing bowls
- Shallow Dish
- Large Skillet or Frying Pan
- Spatula
Instructions
- Make the Baileys whipped cream: In a bowl, combine Baileys, heavy cream, and powdered sugar. Beat with an electric mixer (or whisk) on high speed until soft peaks form. Cover and refrigerate until ready to use.
- Prepare the custard: In a shallow dish, whisk together eggs, Baileys, heavy cream, and vanilla extract until smooth and fully combined.
- Soak the bread: Dip each slice of sourdough bread in the Baileys custard. Let it soak for 5–10 minutes per side depending on thickness, ensuring the bread is fully saturated but not falling apart.
- Melt butter and fry: Heat half the butter in a large skillet over medium-low until melted and bubbly. Increase heat to medium, then add soaked bread slices. Fry for 2–3 minutes per side or until deep golden brown and slightly crisp. Add more butter as needed for additional batches.
- Serve: Plate the French toast warm. Top generously with Baileys whipped cream. Add optional toppings such as berries, chocolate shavings, or almonds if desired. Serve immediately and enjoy!
Notes
Use stale bread for best absorption—you can lightly dry the bread slices in the oven if needed. The Baileys whipped cream keeps in the fridge for up to 2 days. For a non-alcoholic version, substitute Baileys for Irish cream-flavored coffee creamer. Try adding cinnamon or nutmeg to the custard for a seasonal twist.
Nutrition
Calories: 410kcal | Carbohydrates: 34g | Protein: 8g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 152mg | Sodium: 307mg | Potassium: 161mg | Fiber: 1g | Sugar: 10g | Vitamin A: 875IU | Calcium: 98mg | Iron: 2.5mg