Our friend Betsy was coming to stay for the night, so I thought feeding her breakfast would be a nice idea. I was shopping the day before and picked up a loaf of cinnamon-raisin bread thinking it would make nice French toast.
Peg mentioned a recipe for baked French toast with Bailey’s Irish Cream liqueur in it, and a little bit of searching on the internet provided something like this (original is at tablespoon.com). Quite coincidentally I used Irish butter, which at $3.00 for 8 ounces is both terribly expensive and wonderfully delicious.
- 1 loaf of cinnamon-raisin swirl bread
- 2 C whole milk
- 1/3 C Bailey’s Irish Cream liqueur
- 3 large eggs
- 3 T sugar
- 1/2 t salt
- 2 T butter
I used a bit more butter to liberally grease a 9″ ceramic casserole dish, then arranged the bread in layers until the dish was nearly full. You can be as fastidious as you like to fill the dish, but I just rotated each 3-slice stack enough to fit them in nicely.
Mix all the other ingredients except the butter with a whisk until they are very well mixed, and pour the mixture over the prepared bread. Let the mixture soak into the bread for a good 15 minutes, or overnight, refrigerated.
Slice the butter into six or eight pieces, and dab over the surface of the soaked break.
Preheat the oven to 425F.
Bake for 25-35 minutes, until a knife or skewer comes out clean.
Rest it for 10 minutes, slice, and serve with syrup and, dare I say, more butter.
Serves 6 if my Aunt Joann is watching, otherwise serves 4.