One of those accidental moments when impulse meets delicious. Years ago, I was making French toast next to a nearly empty bottle of Bailey’s Irish Cream, and things evolved! Turns out, adding liqueurs to French toast is a thing. This delicious version has become a regular Sunday staple in our home!
French Toast with a Kick
Irish cream liqueur is what makes this French toast so amazing!
4 eggs
1-1/2 cups 2% milk
1/4 cup Bailey’s Irish Cream
1 T. granulated sugar
1/2 tsp. vanilla
2 T. butter, melted
8-10 slices challah bread
butter (for frying)
cinnamon (optional)
Beat eggs, milk, Bailey’s, sugar, vanilla and butter in a large bowl until smooth.
Dip bread quickly into egg mixture (10 seconds/side) and pan fry in hot butter until golden brown on both sides. Sprinkle lightly with cinnamon, if desired. Serve hot with syrup.
Adapted from Summer Weekend Cookbook
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