Best Boozy French Toast Recipes
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.
BOOZY FRENCH TOAST CUPS
Our grown-up French toast is made with amaretto-infused French baguettes and baked in muffin tins.
Provided by Angie McGowan
Categories Breakfast
Time 1h5m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 Serving
BOOZY FRENCH TOAST
How to make Boozy French Toast
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
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- Boozy French Toast
- This recipe is how I like to start my Sundays.....loaded!!!!!
- Ingredients:
- loaf Challah bread cut into 1-inch slices
- cups whole milk
- eggs
- tablespoons sugar
- 2 teaspoon salt
- Lemon Zest
- 2 Cup Sliced Almonds
- Cinnamon & Sugar
- Liquor .... I used 3 tablespoons of Frangelico, Chambord and Amaretto but if you are NOT like me you can substitute with a teaspoon or two of vanilla or almond extract.
- Cooking Preparation:
- Grease a 9×13-inch baking dish with butter.
- Arrange bread in two tightly-packed layers in the baking dish.
- If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop.
- 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 30 minutes, or until puffed and golden (this will take longer if you have additional layers).
- Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.
- Serve with a mimosa chaser ... why stop at the french toast? :)
- You could substitute the liquor in the recipe with 3 tablespoons each of Bailey's and Cointreau.
- You could substitute the lemon zest and almonds with your favorite fruit filling.
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