BOOZY BAKED FRENCH TOAST
1 loaf Challah bread in 1-inch slices
2-3/4 cups WHOLE milk
6 eggs
4 Tbsp sugar
1/2 tsp salt
1 Tbsp zest
6 Tbsp boozy flavourings, one or in a combination
Bailey’s, Cointreau, Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant), Grand Marnier…
• Start it the night before:
1 loaf Challah bread in 1-inch slices
2-3/4 cups WHOLE milk
6 eggs
4 Tbsp sugar
1/2 tsp salt
1 Tbsp zest
6 Tbsp boozy flavourings, one or in a combination
Bailey’s, Cointreau, Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant), Grand Marnier…
• Start it the night before:
• Generously grease a 9×13-inch baking dish with butter.
• Whisk together milk, eggs, sugar, salt and booze of your choice.
• Arrange the slices in two tightly-packed layers in the pan.
• Pour the milk mixture over the bread.
• Cover with plastic wrap and refrigerate overnight. Bread will absorb custard.
• Bake in a preheated oven at 350F for 45 minutes, or until puffed and golden.
• Cut into squares and serve with maple syrup.
• Full recipe will serves six to eight people. Recipe was adapted from smitten kitchen.
• Arrange the slices in two tightly-packed layers in the pan.
• Pour the milk mixture over the bread.
• Cover with plastic wrap and refrigerate overnight. Bread will absorb custard.
• Bake in a preheated oven at 350F for 45 minutes, or until puffed and golden.
• Cut into squares and serve with maple syrup.
• Full recipe will serves six to eight people. Recipe was adapted from smitten kitchen.
