This Baileys French toast features thick bread soaked in a creamy Baileys-infused custard, pan-fried until golden and finished with Baileys whipped cream and fresh fruit. Slightly boozy and indulgent, it’s an ideal adult-friendly brunch treat.
I’m a sucker for Baileys, so I loved this recipe!
– Briana
March brings St. Patrick’s Day for many, and with it comes an appetite for Irish cream-flavored treats. Baileys works beautifully in both desserts and breakfast dishes. This French toast showcases Irish cream in the custard and again in the whipped cream, giving the toast a subtle milkiness with chocolate and vanilla notes that elevate classic French toast.
If you prefer a nonalcoholic variation, you can substitute heavy cream and vanilla with a splash of coffee or chocolate syrup to mimic some of the flavor.
Ingredient Notes
- Thick-cut bread – Use sturdy bread such as challah, brioche, or Texas toast so it soaks custard without collapsing.
- Eggs – Provide structure and the soft, custardy interior French toast is known for.
- Heavy cream – Adds richness to the custard and creates silky whipped cream when combined with Baileys.
- Baileys Irish Cream – Contributes creamy, chocolate-vanilla depth to both the custard and whipped cream.
- Unsalted butter – For frying, it helps develop a golden, slightly caramelized exterior.
The full ingredient list appears in the recipe card below.
Ingredient Swaps
You can easily adapt this recipe:
- Swap challah for brioche or Texas toast for a similar rich texture.
- Use milk or a dairy-free milk in place of heavy cream if needed.
- Substitute granulated sugar for light brown sugar to simplify the pantry list.
- If you prefer not to use Baileys, try a commercial Irish cream alternative or use a mixture of heavy cream, vanilla, and a touch of coffee or chocolate syrup.
How to Make Baileys French Toast
Full ingredient amounts and step-by-step instructions are available in the recipe card below.
Step 1: Whisk eggs, heavy cream, Baileys, sugar, cinnamon, nutmeg and vanilla in a medium bowl or baking dish.
Step 2: Transfer custard to a shallow dish if needed. Dip each 1-inch slice of bread, pressing gently so it soaks up the mixture for about 1–2 minutes per side.
Step 3: Heat butter in a skillet over medium heat. Fry 2–3 slices at a time, about 2–3 minutes per side, until golden and crisp.
Step 4: Whip heavy cream with Baileys and powdered sugar until medium peaks form. Serve dollops of Baileys whipped cream and fresh berries over the French toast.
Serving Options for Baileys French Toast
Traditionally served with whipped cream and berries, other delicious toppings include:
- Maple syrup or honey
- Chopped nuts such as pecans or walnuts
- Nut butter or a smear of chocolate spread
- Chocolate sauce or a dusting of cocoa powder
- Fruit jam for a sweet, tangy contrast
Recipe FAQs
Yes. Brioche or Texas toast work well, and almost any bread will do—thicker slices yield the best texture. Thinner slices will stretch the servings but can become soggy.
Use thick 1-inch slices and avoid over-soaking. Cook over medium heat until the exterior is golden and slightly crisp so the interior sets without becoming mushy.
Yes. Replace Baileys with additional heavy cream, a touch of vanilla and a splash of coffee or chocolate syrup for a similar flavor profile.
Prepare the custard ahead of time and use slightly stale bread so it soaks evenly. Cooked French toast is best fresh but can be kept warm in a low oven until serving.
Storing Leftovers
Store leftover French toast in an airtight container in the refrigerator for up to four days. For longer storage, freeze portions for up to three months and reheat in the oven for best texture.
Pro Tips / Recipe Notes
- Use stale bread: Bread 2–3 days old soaks without falling apart.
- Keep slices thick: About 1 inch for ideal texture.
- Cook on medium heat: Ensures a golden exterior and cooked-through interior.
- Keep warm: Place finished slices on a baking sheet in a 200°F oven while you finish the rest.
Other Recommended St. Patrick’s Day Recipes
-
Irish Coffee Cake
-
Corned Beef Fritters
-
Beer Cheese Dip
-
Corned Beef Tacos
If you try this Baileys French toast, leave a comment to share how it turned out!
Baileys French Toast
Ryan Beck
Pin Recipe
Ingredients
French Toast
- 4 slices thick-cut bread (about 1 inch)
- 4 large eggs
- ½ cup heavy cream
- ¼ cup Baileys Irish Cream
- 1 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- Maple syrup, whipped cream, nuts and berries for topping
Baileys Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup Baileys Irish Cream
- 2 tablespoons powdered sugar
Instructions
- In a medium bowl, whisk together the eggs, heavy cream, Baileys, brown sugar, cinnamon, nutmeg and vanilla. Transfer to a shallow dish if needed.
- Dunk each slice of bread in the egg mixture, soaking both sides for about 1–2 minutes. Press gently so the bread absorbs the custard.
- While bread soaks, heat butter in a large skillet over medium heat. Add 2 slices and cook until golden brown on the bottom; flip and cook until golden. Repeat with remaining slices.
- Using a hand mixer or stand mixer with a whisk attachment, whip the heavy cream, Baileys and powdered sugar on medium-high until medium peaks form, about 3–4 minutes. Serve with dollops of whipped cream and berries.
Notes
- Stale bread works best—2 to 3 days old helps it hold up while soaking.
- Don’t over-soak the slices to avoid sogginess.
- Slice thick (about 1 inch) for the ideal custardy interior.
- Cook on medium heat so the exterior browns without burning.
- Keep cooked slices warm on a baking sheet in a 200°F oven while finishing the rest.
Nutrition
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