Recipe

This Baileys Hazelnut Brioche French Toast Will Keep You Warm All Winter Long

By Ellen Gibbs at University of New Hampshire

Making french toast is like riding a bike; once you learn, you never forget—plus you can switch gears (no pun intended, I swear!) by doing a wheelie, which is basically like the equivalent to adding Baileys to your french toast. With the stale bread that's been sitting on your counter for over a month, and a few ingredients in your fridge, you'll have the best excuse to eat dessert for breakfast that's been bathed in butter and maple syrup.

Choose a morning in December, preferably one by a roaring fire. Accompany it with the faint sound of Michael Bublé Christmas Radio, then start your day merry and bright with french toast that has an extra swig of holiday spirit. 'Tis the season, am I right? 

If you don't have Irish cream, fear not! Simply substitute eggnog or another holiday cream such as gingerbread. As a last resort, mix a quarter cup of milk with 1 teaspoon of almond extract, 1 teaspoon of cocoa powder, 1 teaspoon of sugar, and 1 teaspoon of espresso powder. 

Baileys Irish Cream Brioche French Toast

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 3
Ingredients
  • 1 loaf stale brioche or challah
  • 1 cup milk
  • 1/2 tablespoon vanilla extract
  • 1/4 cup Baileys Irish Cream
  • 3 eggs
  • 1/2 teaspoon salt

Photo by Ellen Gibbs

Step 1

Grease a large skillet over medium heat with equal parts butter and oil, about half a tablespoon each. Cut your loaf into 1 inch thick slices. Optional: cut the loaf the night before and set covered with a tea towel to speed up the drying process.

Photo by Ellen Gibbs

Step 2

In a large, shallow dish, break up the eggs by first whisking in the salt. Add the milk, Baileys and vanilla extract. Drench the brioche a minute on each side in the mixture.

Photo by Ellen Gibbs

Step 3

Cook 2 minutes on each side, or until golden brown.

Photo by Ellen Gibbs

Step 4

Serve immediately with warm maple syrup, butter, and a sprinkling of powdered sugar.

photo by Ellen Gibbs