Description
This Baileys French Toast Casserole is a decadent, overnight breakfast dish perfect for holidays or brunch gatherings. Made with thick slices of brioche soaked in a rich mixture of eggs, half-and-half, Baileys Irish Cream, and warm spices, it bakes to a golden, custardy perfection. Topped with powdered sugar, whipped cream, and optional green sprinkles, it's a festive and indulgent treat.
Ingredients
Units
Scale
Main Ingredients
- 1 loaf brioche, Texas toast, or thick French bread (12 slices)
- 6 large eggs
- 3/4 cup half-and-half cream
- 1/2 cup Baileys Irish Cream (or substitute Baileys coffee creamer Irish Cream non-alcoholic)
- 4 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup maple syrup
Toppings
- Powdered sugar, for dusting
- Additional cinnamon, for sprinkling
- Whipped cream, for serving
- Green sprinkles (optional, for garnish)
Instructions
- Prepare the casserole dish: Generously spray a 9 x 13-inch casserole dish with non-stick cooking spray. Arrange the 12 slices of bread in two layers, overlapping slightly—lay 2 rows of 3 slices on the bottom, then repeat for the second layer on top.
- Mix custard: In a large bowl, whisk together the eggs, half-and-half cream, Baileys Irish Cream, brown sugar, vanilla extract, cinnamon, and maple syrup until thoroughly blended.
- Soak bread: Pour half of the custard mixture evenly over the first layer of bread slices, then pour the remaining half over the second layer, ensuring all bread pieces are well soaked.
- Refrigerate overnight: Cover the casserole tightly with aluminum foil, spraying underside of foil with non-stick spray to prevent sticking. Refrigerate for about 8 hours or overnight to allow bread to absorb the custard.
- Preheat oven: Remove casserole from fridge while preheating oven to 350 degrees F (176 degrees C). Keep the casserole covered with foil as it comes to room temperature.
- Bake covered: Bake the casserole in the preheated oven for 1 hour, ensuring a very tight foil seal to prevent sogginess. Add a second foil layer if needed for sealing.
- Bake uncovered: Remove foil and bake uncovered for an additional 10 minutes until the top is lightly browned and slightly crisp.
- Rest and serve: Let the casserole stand uncovered for 5 minutes before garnishing. Dust with powdered sugar, sprinkle additional cinnamon, add whipped cream, and optionally sprinkle green sprinkles. Serve warm.
Notes
- This casserole is perfect for St. Patrick's Day or any festive brunch occasion.
- For a non-alcoholic version, substitute Baileys Irish Cream with Baileys coffee creamer Irish Cream.
- Use brioche or thick cut bread to ensure a tender custard texture and rich flavor.
- Spraying the underside of the foil prevents sticking and helps maintain a smooth top surface.
- A very tight foil seal during baking is crucial to avoid sogginess.
- Letting the casserole rest before serving allows it to set and slice more easily.
Nutrition
- Serving Size: 1 serving
- Calories: 487 kcal
- Sugar: 22 g
- Sodium: 566 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 211 mg
