We have had some pretty gnarly (and much needed) storms here in Southern California the last few days. Only problem is, this state was NOT built for weather. It hardly ever truly rains here; at least not what I am used to.
So, big news- I got my new front tooth on Friday! Here’s an update for all of you who have followed my dramatic story about chipping of my front tooth that led to my terrible experience with a root canal: Well, my shiny new front tooth went in on Friday, and it looks great. I have felt better in the last 24 hours then I have in the past 2 months since it happened, although my nightmares haven’t gone away yet. Does anyone else dream about losing teeth? The best thing is, I can finally use my front teeth for eating again!
I can eat just about anything, like this Bailey’s French toast. After the Mimosa French toast I made for NYE, I knew there were more celebratory French toasts in my future. This recipe has an egg and milk wash that is flavored with Bailey’s Irish Cream. It is drenched in a Bailey’s infused chocolate as well. I just couldn’t get enough this. Every time I tried to put down my fork, I ate another bite.
I am on Team Pancakes, but lately, French toast has made a heavy comeback. The key to good French toast is a good bread, and a good soaking of said bread. For this recipe, I used a soft sourdough bread loaf. I keep the egg wash pretty traditional; eggs, cinnamon and added a healthy portion of Bailey’s Irish Cream. Instead of serving this recipe with maple syrup, I thought it was way better with a spiked chocolate sauce. As usual, I was right. I actually made this French toast with a George Forman style grill, I love the marks it left in the bread, and it was easier than remembering to flip the French toast.
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An Irish cream soaked French toast with a spiked chocolate sauce
- 1 Loaf sourdough bread
- 3 Large eggs, whisked
- 1/4 C Bailey’s Irish Cream
- 1 tsp Pure vanilla extract
- 1 tsp Cinnamon
For the chocolate sauce
- 4 oz Dark chocolate
- 2 tbsp Heavy whipping cream
- 1 ½ tsp Bailey’s Irish Cream
For the Whipped Cream
- 1/2 C Heavy whipping cream
- 1–2 tbsp Powdered sugar
- Slice bread to desired thickness.
- Crack eggs in a 9×9” pan. Whisk until light and fluffy. Add Bailey’s, vanilla extract and cinnamon. Whisk thoroughly until mixed.
- Place bread in the pan and soak each side for at least 10 minutes.
- Preheat pan on medium-high heat. Lightly spray with cooking spray. Place soaked bread into pan and cook for about 1 minute on each side until slightly brown. Remove bread from pan and set aside until all bread is cooked.
- While cooking the French toast, prepare the chocolate sauce. In a glass measuring cup, or other microwave-safe bowl, combine 4oz of Dark chocolate with 2 tablespoons of heavy cream. Microwave on high for 45-60 seconds. Remove from microwave and whisk until smooth. Add Bailey’s Irish Cream and whisk into melted chocolate.
- Serve with homemade whipped cream if desired. Prepare the whipped cream by combining heavy whipping cream and powdered sugar in your mixing bowl. Beat on high speed until stiff peaks form; about 3-4 minutes. Set whipped cream in the fridge until ready.
- Serve the French toast with chocolate sauce and whipped cream.
- Serving Size: 2 slices
Recipe from my friends:
Irish Cream Triple Chunk Cookies from Something Swanky
Baileys Hot Chocolate Ice Cream Pie from Life Love and Sugar
Irish Cream Brownies from Lemons for Lulu
Similar recipe from Beyond Frosting