Baileys à la French Toast

  4.5 – 13 reviews  

Nothing beats this French toast dish, which is made with Baileys Original Irish Cream. Of course, excluding our delectable toppings. Consider whipped cream, sugar, fruit, and chocolate syrup!

Prep Time: 5 mins
Cook Time: 6 mins
Total Time: 11 mins
Servings: 2
Yield: 2 servings

Ingredients

  1. ½ ounce Baileys® Original Irish Cream
  2. 4 ounces whipping cream
  3. 2 tablespoons confectioners’ sugar
  4. 2 ½ ounces Baileys® Original Irish Cream
  5. 2 ½ ounces whipping cream
  6. ½ teaspoon vanilla extract
  7. 2 eggs
  8. 2 thick slices bakery-style bread
  9. 1 tablespoon butter
  10. 3 ½ tablespoons dark chocolate chips, melted

Instructions

  1. Whisk together the 1/2 oz. Baileys Original Irish Cream, 4 oz. of whipping cream and 2 tbsp confectioners sugar until mixture forms soft peaks. Chill and put aside for topping the finished product.
  2. Combine 2 1/2 oz. of Baileys Original Irish Cream, 2 1/2 oz. of whipping cream, 1/2 tsp of vanilla extract and 2 eggs in a shallow dish.
  3. Dip the bread into the mixture while heating 1 tbsp butter in a pan for frying.
  4. Fry dipped bread until golden brown on each side.
  5. Top with whipped cream mixture.
  6. Stay Stylish, Drink Responsibly.
  7. Baileys Irish Cream Liqueur. 17% Alc/Vol. Paddington Bottling Co., Norwalk, CT.

Nutrition Facts

Calories 800 kcal
Carbohydrate 60 g
Cholesterol 305 mg
Dietary Fiber 1 g
Protein 11 g
Saturated Fat 29 g
Sodium 350 mg
Sugars 29 g
Fat 50 g
Unsaturated Fat 0 g

Reviews

Heather Padilla
It looked beautiful! It was not as tasty as expected. I think a denser bread might have helped.
Summer Joseph
Was delicious and looked great …was perfect for Christmas breakfast !!!
Christine Jackson
Didn’t make the whipped cream topping – just used syrup. Used half and half with the eggs and Bailey’s because that’s what I had. Bailey’s wasn’t too overwhelming. Also used raisin bread. Hubby loved it. Doubled the drench recipe for 6 slices of bread. Have about 1/2 cup left for hubby’s breakfast tomorrow. Would definitely make sgain.
Crystal Fischer
My husband loved it!
Brian Williams
It’s a great recipe. I substituted Mary Hite Bowman cream liquer from our hometown distillery. It’s more of a bourbon flavor and a great variation. Apologies to Bailey’s.
David Dixon
It was delicious, I will be making it again
Dustin Chan
Really good. Kids loved it
Nicole Perez
When I made this I added bacon crumbles. With all the sweetness the bacon added some saltiness that made a perfect breakfast.
Sean Roberts
This is really rich and good French toast. I think milk would have still worked fine and saved a few calories. I used regular bread and was able to make 5 pieces. The whipped cream is wonderful on top, but the whisk wasn’t working for me, so I used a hand mixer. I used chocolate syrup instead of melted chips, which made it easy to put on top, and I used sliced banana instead of berries. I will probably be trying this again some time!
Barbara Wu
Made these as a second breakfast for my family…yes second breakfast as they eat quite a bit especially on the weekends. Because I was making these for children I used Baileys non alcoholic iris cream coffee creamer instead of the liquor. For my husband and myself I made the alcoholic recipe using only 1 1/2oz of Baileys instead because I felt 2 1/2 would be overpowering. Everyone loved them, kids & adults!! I am thinking of making this for Christmas and letting it sit overnight in the fridge then baking them on Christmas morning. Definitely a treat!! Great recipe!
Martha Boyd
This was definitely a treat! The recipe was easy and turned out delicious. We were able to make 5 slices of French Toast with the mixture and used thick cut bread. Next time around I would use chocolate syrup rather than the melted chips because it is easier and one less mess. Excellent!
Bethany Reed DDS
I didn’t care for the Irish cream flavor in my french toast.
Nathan Torres
This is fantastic! I made as written and there was enough “batter” and whipped cream for four large slices of bakery Italian bread. I added a pinch of salt to the batter and will add a bigger pinch next time for a little salt/sweet contrast. After a halfhearted effort whisking, I busted out our hand mixer to make light work of the whipped cream. We topped with butter, maple syrup, and the whipped cream for a decadent holiday season breakfast. Thanks for the recipe, Baileys!

 

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