Bailey's Irish Cream Baked French Toast Casserole
Thick slices of brioche bread dipped in a mixture of egg, milk, Bailey's, cinnamon, sugar, and vanilla. This casserole sits in the fridge before baking so the bread can soak everything up. If desired, top with a buttery cinnamon streusel before finishing. Serve with powdered sugar, fresh berries, and whipped cream!
Equipment
- 4 qt. Baking Dish or 9x13 pan
Ingredients
For the French Toast
- 5 Large whole eggs
- 1 1/4 cups Whole milk
- 1 cup Bailey's Irish Cream or non-alcoholic Irish cream
- 3/4 cup Granulated sugar
- 1 tsp Ground cinnamon
- 1 tbsp Vanilla extract
- 1 loaf Brioche bread about 13-15 1" slices
- Fresh berries for garnish
- Powdered sugar for garnish
- Whipped cream for garnish
- Maple syrup for serving
For the Streusel Topping (optional)
- 1/2 cup All-purpose flour
- 1/2 cup Brown sugar, packed
- 1 teaspoon Ground cinnamon
- 4 tbsp Unsalted butter cold
Instructions
- Grease a 4 qt. round braising pan or a 9 x 13-inch baking pan, set aside.
- In a large bowl, whisk together eggs, milk, Bailey's, sugar, cinnamon, and vanilla extract until combined. Dunk each slice of bread into the egg mixture, let soak for a minute or two so the bread can soak up the eggs. Evenly arrange the bread in the prepared baking dish. Pour the remaining egg mix over the top. Cover and store in the refrigerator for at least 30 minutes or overnight.5 Large whole eggs, 1 1/4 cups Whole milk, 1 cup Bailey's Irish Cream , 3/4 cup Granulated sugar, 1 tsp Ground cinnamon, 1 tbsp Vanilla extract, 1 loaf Brioche bread
- Preheat the oven to 350 degrees F. Loosely cover the casserole with aluminum foil and bake for 35-40 minutes.
- While the casserole bakes, if desired prepare the optional topping. In a mixing bowl combine the flour, brown sugar, cinnamon, and butter. Use your hands or a pastry cutter to combine until small pea sized chunks of butter remain.1/2 cup All-purpose flour, 1/2 cup Brown sugar, packed, 1 teaspoon Ground cinnamon, 4 tbsp Unsalted butter
- Remove the casserole from the oven, if adding the streusel, evenly sprinkle the streusel mixture over the top. Bake for an additional 5-10 minutes until golden brown. If skipping the streusel, still bake the casserole for an additional 5-10 minutes uncovered.
- Remove from the oven and serve garnished with powdered sugar, fresh berries, whipped cream, and maple syrup.
Notes
- Bailey's Irish Cream can be substituted with a NA Irish cream liquor or extra whole milk (this will change the flavor).
- Let the casserole set for at least 30 minutes before baking so the bread soaks up the egg mixture. This can be made up to 24 hours in advance and kept in the fridge until ready to bake.
- The streusel topping is optional. It adds a nice buttery crunch but the casserole is just as good without it. Either way, bake the casserole for 35-40 minutes covered, and an additional 5-10 minutes uncovered. I recommend covering the casserole so the bread doesn't turn too brown or burn.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 68gProtein: 11gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 195mgSodium: 253mgPotassium: 128mgFiber: 0.5gSugar: 40gVitamin A: 751IUVitamin C: 0.02mgCalcium: 106mgIron: 1mg