I'm kinda picky about my French toast. I don't want to see cooked egg whites on it, I don't want it to taste like cinnamon, and I don't want powdered sugar on it. Therefore, I never order French toast at restaurants. It will always fail me. My basic French toast recipe is egg, milk, and a little sugar. Simple but it works for me. So, adding Bailey's Irish cream to my French toast is pretty adventurous for me. An adventure I would do again and again. It's really good. There's not much in there (and you could add more if you want it to have a stronger Bailey's flavor), but the small amount really adds a creamy sweetness to the dish. You should make this for breakfast on St. Patrick's Day or any other day or night. It's that good.
I used my Guinness challah to make this, but you can use whatever kind of bread you have or love. This recipe doesn't make very much, but I'm the only one who eats French toast in my house, and four pieces is more than enough for me. You can easily double or triple the recipe for your family.
Bailey's French Toast
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Makes 4 pieces
1/8 cup Bailey's Irish cream
1 egg
1/4 cup milk
4 slices of bread
Lightly oil a skillet or griddle over medium heat. Whisk together Bailey's, egg, and milk until incorporated very well. One slice at a time, dunk bread in mixture on both sides until coated. Place on hot pan. Cook for about 3 minutes until golden brown and then flip. Cook for additional 2-3 minutes until golden brown. Serve with butter, maple syrup, or even (gasp) powdered sugar. I thought about making some sort of Bailey's syrup or Irish whiskey syrup, but I never made it that far. This was calling my name.
A She Makes and Bakes recipe
I used my Guinness challah to make this, but you can use whatever kind of bread you have or love. This recipe doesn't make very much, but I'm the only one who eats French toast in my house, and four pieces is more than enough for me. You can easily double or triple the recipe for your family.
Bailey's French Toast
Print this recipe
Makes 4 pieces
1/8 cup Bailey's Irish cream
1 egg
1/4 cup milk
4 slices of bread
Lightly oil a skillet or griddle over medium heat. Whisk together Bailey's, egg, and milk until incorporated very well. One slice at a time, dunk bread in mixture on both sides until coated. Place on hot pan. Cook for about 3 minutes until golden brown and then flip. Cook for additional 2-3 minutes until golden brown. Serve with butter, maple syrup, or even (gasp) powdered sugar. I thought about making some sort of Bailey's syrup or Irish whiskey syrup, but I never made it that far. This was calling my name.
A She Makes and Bakes recipe
