My Bailey’s French Toast Recipe

The Single Serve Series features recipes for one with leftovers or enough for 2!
Growing up, I was lucky to have two parents that loved to cook. My father, is the creator. He doesn’t need to write it down, he just can throw in ingredients that inspire him. I envy how he just knows what goes together but more importantly, he’s not afraid to wing it.
My mother…she was more formal. She would start with a recipe and then tweek it to make it her own.  One of my favourites when I was very little was her making me and my sister french toast. It was nothing fancy as she used plain old thick white bread but it was a great treat for a weekend breakfast. She passed away over 30 years ago but following in her footsteps, I have tweeked her recipe to make it my own.
Instead of plain bread, I’ve become accustomed to fresh baked loaves from local bakeries. For this recipe, I always use brioche bread. You could also use challah or a good quality white loaf instead.
2 eggs
1/cup of milk (regular or lactose free)
2 tbsp of Baileys
1/4 tsp of cinnamon
1 tsp of vanilla
A few dashes of nutmeg
4 slices from a brioche loaf of bread (remaining can be kept in the freezer, wrapped in saran wrap then a freezer safe bag).
Butter for frying
In a shallow bowl that can fit a slice of bread, crack then whisk two eggs. Add milk and baileys then whisk. Then add cinnamon, vanilla and nutmeg and whisk until mixed.

Heat a pan on the stove. Add butter. Swirl butter to coat bottom of the pan. Did a slice of bread in shallow bowl then dip the other side and remove. Do not let is soak. Put the dipped bread into the hot buttered pan. When the side is brown, flip to the other side. When that side is brown, remove and set on a plate. Repeat with the remaining slices.

Drizzle with maple syrup or whatever topping you prefer.

This recipe makes 4 slices of french toast. You can double the recipe if you want to make more. Leftover batter can be kept in an airtight container for up to 2 days.



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