I am a firm believer that anything cooked or baked with booze is better than without. I absolutely love french toast, but when I saw a recipe for baked french toast with whatever booze I felt like cooked into it, I had to give it a try. I stood in the liquor store for a really long time, finally settling on Bailey’s. Sometime I would like to try this with bourbon or the apfelkorn I have sitting in my cupboard.
Start by buttering a baking dish and placing your slice bread inside in two layers. I really wanted the challah that my grocery store sells, but they were out of it the day I went in to prepare for this dish. I settled on a nice and crusty Italian bread.
Pour the egg mixture over your bread, sprinkle with cinnamon and sugar, and wrap tightly with plastic wrap. Stick this in the fridge overnight, or as long as you can stand it. You really want to get those flavors going.
I made a Bailey’s whipped cream to top mine. Just beat a cup of heavy whipping cream with a tablespoon of sugar until it forms stiff peaks. Then, while beating on low, drizzle in a couple tablespoons of the good stuff.
To be quite honest, I missed the crispness of french toast made the hard way, in a pan with hot butter. Next time, I think I’ll make the same egg mixture, but cook it the old fashioned way.