Baileys Irish Cream French Toast Recipe for Brunch or Dessert

Baileys Irish Cream French Toast is a rich, indulgent choice for breakfast or brunch. Thick slices of challah or brioche are soaked in a custard flavored with cinnamon, vanilla and Baileys Irish Cream, then griddled until golden. Serve with salted butter, real maple syrup, whipped cream and a light dusting of cocoa or cacao powder. This recipe makes about six servings.

Baileys isn’t just for coffee.

It’s excellent in desserts and drinks, and it makes an especially delicious custard for french toast. The liqueur brings subtle chocolate and vanilla notes with a touch of Irish whiskey warmth. To make the custard, whisk eggs with vanilla, brown sugar and cinnamon, then add Baileys and half-and-half. Dip the bread, griddle until golden, and top as desired.

If you don’t have store-bought Baileys on hand, you can use a homemade Irish cream instead.

Simple to prepare yet impressive to serve, this french toast is both comforting and decadent.

To Make This Baileys Irish Cream French Toast You Will Need:

• eggs – add richness and structure to the custard
• pure vanilla extract – enhances and warms the flavor
• dark brown sugar – adds sweetness and caramel notes
• ground cinnamon – warm, aromatic spice
• Baileys Irish Cream liqueur – homemade or store-bought
• half and half – can substitute whole milk if preferred
• challah – or brioche, sliced about 1/2-inch thick
• butter – for griddling; coconut oil can be used as an alternative

For serving (optional):

• salted butter
• pure maple syrup
• whipped cream
• unsweetened cacao powder or cocoa powder

Slice the loaf into 1/2-inch-thick pieces for best results.

In a shallow bowl, combine 4 large eggs with 1 tablespoon pure vanilla extract, 1 tablespoon dark brown sugar and about 1/2 teaspoon ground cinnamon. Whisk until smooth.

Whisk thoroughly to blend the ingredients.

Add 2/3 cup Baileys Irish Cream and 1/3 cup half-and-half to the egg mixture.

Give the custard one final whisk so everything is well combined.

Dip each slice of bread into the custard, coating both sides.

Flip to coat the opposite side and allow excess to drain back into the bowl.

Place the soaked slices on a wire rack set over a rimmed baking sheet while you work through the remaining bread.

Preheat your griddle to 275–300°F.

Lightly butter the surface before cooking.

Cook the french toast in batches, allowing each side to griddle for about 3–4 minutes until golden brown.

Flip when the first side is golden and cook the second side for another 3 minutes or until evenly browned.

Serve warm, spread with salted butter and a drizzle of pure maple syrup. Top with whipped cream and a light dusting of cacao or cocoa powder if you like.

What to serve with french toast

• Pork, chicken or turkey bacon
• Vegetarian, turkey, regular or maple sausage patties or links
• Fresh fruit and berries
• Orange juice, coffee or tea
• For a full brunch, add scrambled eggs, yogurt and hash browns

How long will french toast last in the fridge?

Store any leftovers in an airtight container or resealable bag to prevent drying or absorbing odors. Refrigerated french toast keeps well for 3–5 days.

Can french toast be frozen?

Yes. Flash-freeze individual slices on a rimmed baking sheet for about 30 minutes, then transfer portions to resealable bags or airtight containers. Frozen french toast keeps for up to three months.

Enjoy! If you try this Baileys Irish Cream French Toast, consider sharing a photo on social media.