Boozy Baked French Toast

 Adapted from

I’ve made this recipe twice already and I love it! The first time I made it, I poured some maple syrup and sprinkled some brown sugar on the bottom of the pan, which made a delicious crunchy bottom (or top, if you flip it :-)). You can be even more creative and layer fruits and nuts in between.


  • 1 loaf supermarket Challah bread
  • 3 cups milk (I used whole milk; I also feel like you can bump it up to 3 1/2 or even 4 cups)
  • 3 eggs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon sea salt
  • some ground cinnamon for sprinkling on top

For the booze, the author recommends 3 tablespoons of the following: Bailey’s, Cointreau, or Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant), Grand Marnier, or just a teaspoon or two of vanilla or almond extract can do the trick. I used 3 tablespoons of Bailey’s but I will double that next time.


Generously grease a 9×13-inch baking dish with butter or oil. Arrange bread in two tightly-packed layers in the pan. Cut one or two slices into smaller pieces to fill in gaps, especially when using braided Challah.

Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar.Wrap tightly with plastic wrap and refrigerate overnight.

Bake at 425 for 25-30 minutes, or until puffed and golden.  Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.

This recipe makes 6 generous servings. However, if you have leftovers, don’t be afraid to bring them to work and reheat in a microwave – your coworkers with be drooling all over! 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s