Monday, April 21, 2014

Boozy French Toast

This recipe is sweet and perfect for feeding a handful of hungry people during brunch. Make the recipe the night before and bake right before you need to serve it! This weekend I made two batches (one with french bread and one with challah) and they were both sweet and filling. The recipe below is adapted from smitten kitchen and makes one 9x13-inch pan's worth of delicious french toast. Enjoy!

Prep Time: 10 minutes + overnight wait time
Cook Time: 40 minutes

One loaf of your favorite bread
Three cups of milk -- I used almond milk
Three eggs
Three tablespoons of granulated sugar
1/4 teaspoon of salt
1/4 teaspoon of cinnamon sugar
Two shots of your favorite liqueur -- I used Bailey's Irish Cream, but I believe that you can use any of the following: Frangelico, Grand Marnier, Cointreau, Kahlua, RumChata
Toppings for the french toast -- I went with blackberries, blueberries, strawberries, almond slivers, and Vermont maple syrup

Slice bread into 1/2-inch slices.
In a greased 9x13-inch pan (I greased it with butter), layer bread so that it completely covers the pan. This may result in two or three layers.
If you decide to layer nuts or fruit into the french toast, do so between the layers now.
In a large mixing bowl, whisk the milk, eggs, sugar, salt, and liqueur together.
Pour this custard mixture over the bread evenly, and sprinkle cinnamon sugar over the top of the bread.

Cover the pan with foil, and let sit overnight in your fridge, so that the bread soaks up most of the custard.
When you are ready to bake the bread, preheat oven to 425F degrees.
Remove the foil and place pan in the oven to bake for 40 minutes.
Remove from oven and serve while still warm. Enjoy!