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Bailey’s Spiked French Toast

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Bailey's French Toast on a plate topped with chocolate drizzle and whipped cream

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.

Side view of Bailey's French Toast stacked on a plate with chocolate drizzle


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!

A stack of Bailey's French Toast on a plate with a couple bites removed


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.

Chocolate being drizzled over a stack of Bailey's French Toast on a plate


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.

Side view of a stack of Bailey's French Toast on a plate topped with whipped cream



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Bailey’s Spiked French Toast

  • Prep Time: 30 minutes
  • Cook Time: 2 minutes
  • Total Time: 32 minutes
  • Yield: 10-12 slices


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
  • 12 tbsp Powdered sugar


  1. Slice bread to desired thickness.
  2. Crack eggs in a 9×9” pan. Whisk until light and fluffy. Add Bailey’s, vanilla extract and cinnamon. Whisk thoroughly until mixed.
  3. Place bread in the pan and soak each side for at least 10 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the French toast with chocolate sauce and whipped cream.
Nutrition Information:
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

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Leave a Comment

Recipe rating

27 Responses
    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Tracy- It’s up to you because there is Liquor in the French Toast batter and also in the chocolate. You can substitute an Irish Cream Creamer from Coffee Mate or something. Those are non-alcoholic.I do not recommend serving an alcohol infused desserts to anyone under the age of 21.

  1. Heather @ French Press

    holy hell- sorry about the tooth, but this could get me to switch to team French Toast in a hurry

  2. Trish - Mom On Timeout

    Soon to be my new favorite breakfast 🙂 This is just fantastic and your pics are gorgeous!

  3. Dorothy @ Crazy for Crust

    Holy crap. Sorry, Holy OMG. This? No words.

    I’m so happy you got your tooth!!! (So funny to type that, ha!)

  4. Rebecca {foodie with family}

    Ohmygoodness but that looks incredible! Bailey’s French Toast? I’d need it for dinner because I’d just need to sit and luxuriate over it a bit. 😀

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