Boozy French Toast Recipes

BOOZY CARAMEL FRENCH TOAST CASSEROLE

Steps:

• Grease a 9 x 13-inch baking dish with butter.
• In a small saucepan over medium heat, melt the butter with the brown sugar, corn syrup, and one tablespoon of water, stirring with a whisk until smooth. Pour into the prepared pan.
• Slice off the crusts from the brioche (it doesn't need to be perfect). Cut the bread into 1½-in thick slices. Arrange the bread slices on top of caramel, making sure the entire base of the pan is covered.
• In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined. Pour evenly over bread. Cover with plastic wrap and chill at least 20 minutes or overnight.
• Preheat the oven to 350°F and set an oven rack in the middle position.
• Bake, uncovered, in the middle of the oven until puffed and golden, 40-50 minutes. Let cool a few minutes (it will deflate), then serve immediately. The caramel base hardens up as it cools, so it's important to serve hot.

CHEF

Steps:

• 1 Take a large baking dish and cover the bottom and sides with butter. 2 Slice a loaf of french bread into toast width and layer the bread into the dish. 3 Crack four eggs in a large mixing bowl and whisk them until smooth. Pour in a cup of sugar, mix, and then add a cup of Irish liqueur. 4 Add the salt, vanilla, and finally the milk, making sure to mix as you pour. 5 Pour the mixture over the bread evenly and then add a generous amount of cinnamon sugar onto the bread. 6 Bake the french toast at 350 degrees for about thirty minutes or until the bread is golden brown.

BOOZY BAKED FRENCH TOAST

Steps:

• 1. Generously grease a 9×13-inch baking dish with salted (my choice) or unsalted butter. 2. Arrange bread in two tightly-packed layers in the pan. I always cut one slice into smaller pieces to fill in gaps, especially when using braided Challah. If using a thinner-sliced bread, you might wish for more layers, though I find that over three, even baking can be difficult. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop. 3. Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar. 4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep. 5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers. 6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.

BAILEYS à LA FRENCH TOAST

Steps:

• Whisk together the 1/2 oz. Baileys Original Irish Cream, 4 oz. of whipping cream and 2 tbsp confectioners sugar until mixture forms soft peaks. Chill and put aside for topping the finished product.
• Combine 2 1/2 oz. of Baileys Original Irish Cream, 2 1/2 oz. of whipping cream, 1/2 tsp of vanilla extract and 2 eggs in a shallow dish.
• Dip the bread into the mixture while heating 1 tbsp butter in a pan for frying.
• Fry dipped bread until golden brown on each side.
• Top with whipped cream mixture.

BLOOMING FRENCH TOAST RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Stack three pieces of bread on top of each other and use a rolling pin to flatten. Trim the crusts, then separate the individual slices. Repeat with the remaining bread.
• In a medium bowl, combine the cream cheese, ⅓ cup (65 g) granulated sugar, and the lemon zest. Mix well, then set aside.
• In a separate medium bowl, whisk together the the milk, cream, brown sugar, eggs, vanilla, nutmeg, and 2 teaspoons of cinnamon. Set aside.
• Using an offset spatula, spread about 2 teaspoons of the cream cheese filling across a slice of flattened bread. Top with 1 teaspoon of strawberry preserves and spread across the bread. Spread 11 more slices of bread with the cream cheese filling and strawberry preserves, then repeat with the blueberry preserves and raspberry preserves.
• Starting from the bottom, tightly roll up each slice of bread, then place seam-side down so they stay closed.
• In a small bowl, mix together the remaining 2 tablespoons of granulated sugar and remaining 3 teaspoons of cinnamon.
• Line a baking sheet with parchment paper and set a 3-inch (7.5 cm) wide bowl in the center of the pan.
• Dip each roll up in the custard, allowing any excess to drip off. Arrange 12 roll ups around the bowl on the prepared baking sheet. Brush all over with custard and sprinkle with the cinnamon sugar. Repeat stacking, brushing, and sprinkling with the remaining roll ups. Remove the bowl from the center of the ring.
• Bake the French toast ring for 22-25 minutes, until golden brown.
• Replace the bowl in the center of the ring and fill with the maple syrup. Dust the ring with the powdered sugar. Garnish with strawberries, blueberries, and raspberries.
• Enjoy!

EGGNOG OVERNIGHT FRENCH TOAST

Steps:

• Have a rimmed dish or pan (about 1 inch deep) that fits the bread loaf snugly nearby. Using a serrated knife, slice a very thin layer (about 1/16 inch) off the bottom of the loaf to expose the surface for better batter absorption. Cut the top of the bread in 1 1/2-inch-thick slices, being sure not to cut all the way through and leaving about 1/2 inch of bread at the bottom uncut. Then turn the loaf 90 degrees and cut 1 1/2-inch slices in the other direction to make a grid-like pattern, again, not cutting all the way through. Transfer the cut loaf to the dish.
• In a medium bowl, whisk the eggs, sugar, cream, melted butter, rum, vanilla and salt until well combined. Slowly pour the batter into the loaf beginning in the center. Gently peel back all the pieces to drench every crevice and the top of the loaf with the batter. Allow to soak for 30 minutes at room temperature, or cover and refrigerate up to overnight.
• Heat the oven to 350 degrees, line a baking sheet with parchment paper and set aside.
• Spoon any excess batter that has pooled into the dish back into the loaf and over any dry patches of bread. Carefully transfer the loaf to the lined baking sheet, and bake until the loaf is deeply golden brown on top and the custard has set, about 1 hour. Remove from the oven and dust with the nutmeg and confectioners' sugar. Serve immediately.

BOOZY FRENCH TOAST CUPS

Steps:

• In large glass baking dish, beat eggs, milk, amaretto, vanilla and almond extract with whisk until well blended. Add bread slices; turn to coat. Cover with plastic wrap. Refrigerate at least 30 minutes or overnight for bread to absorb egg mixture.
• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. Layer bread slices in muffin cups, sprinkling cinnamon between and on top of slices. Sprinkle with almonds.
• Bake 15 to 17 minutes or until French toast cups are puffy. Serve with syrup and strawberries.

BOOZY CHEESE ON TOAST (WELSH RAREBIT) RECIPE BY TASTY

Steps:

• Cut the centre out of a slice of bread, leaving only the thin crust in one piece - then cut that centre into smaller squares.
• Place all of the bread along with another regular full slice on a baking tray and lightly toast under a grill for a few minutes.
• Melt the butter in a pot on a medium-low heat, then add the cheese. Stir it all in until everything is melted.
• Gradually add the beer bit by bit, stirring until combined before adding the next bit of beer.
• Stir in the mustard and Worcestershire sauce and remove from the heat.
• Stack the hollowed out crust of the bread onto the full slice and drop in half of the small squares.
• Fill this with the cheese mixture, then top with whatever squares you have left over.
• Put it under the grill for another 1 or 2 minutes until the bread has fully toasted and the cheese mixture is slightly brown.
• Enjoy!