St. Patrick's Day is tomorrow, and I know quite a few of you may be celebrating all things green tonight. So I am giving you all an Irish Cream spiked french toast casserole that you can put together before you head out the door for the evening. You just have to wake up tomorrow morning, preheat the oven, and then pop it in the oven. No matter how much tonight hurts tomorrow morning, you all could manage that much, right? ;)
What you will need:
4 eggs, beaten
1 14 oz can of coconut milk
1 cup of strongly brewed coffee
1/2 cup of brown sugar
1/2 tsp cinnamon
1/4 cup Bailey's Irish Cream
1 tsp vanilla
1 shot of Irish whiskey (I used Jameson. This is optional, but it isn't truly Irish coffee unless there is a little whiskey in it, right? ;))
About 8 slices of day old French or Italian bread (would also be great with Irish soda bread if you happen to have some of that lying around ;) )
Spray a 13x9 inch baking pan with cooking spray. Set aside.
In a large bowl, beat your 4 eggs. Whisk in the coconut milk until well incorporated.
Add in the rest of the ingredients- the coffee through the whiskey- and continue whisking.
Slice your day old bread into 8 thick slices. Arrange the bread slices in a double layer in your prepared baking pan.
Now pour your egg/coconut milk/coffee mixture over top of the layered bread slices. Using the back of a wooden spoon, press the down the bread slices into the liquid to make sure each layer is absorbing it.
Cover tightly with plastic wrap and store in the refrigerator overnight.
The next morning just preheat your oven to 350 degrees, take your french toast casserole out of the fridge, and bake for 40-45 minutes. It should be somewhat set in the middle and the edges should be crispy and golden when done.
I served my Irish Coffee French Toast casserole with a simple sprinkling of powdered sugar. Fresh whipped cream would also be wonderful with this.
Tuesday marks the start of submissions for the second ever Spiked! Recipe Challenge. I have to admit- I am pretty excited about the recipe ingredient for this month- Irish Cream! Even if you happened to miss the Spiked! Challenge sign-ups, you can still get in on the fun. Just be sure that the Spiked! button is in your actual post & you come back here to link up your Irish Cream spiked recipe posts on Tuesday and Wednesday. :) You can grab the HTML for the button here.
Are you all ready for Tuesday's Spiked! Recipe Challenge submissions? I can't wait to see everyone's recipes! :)
Irish Coffee French Toast Casserole
by
Prep Time: Overnight
Cook Time: 40-45 minutes
Ingredients (serves 6-8)
- 4 eggs, beaten
- 1 14 oz can of coconut milk
- 1 cup of strongly brewed coffee
- 1/2 cup of brown sugar
- 1/2 tsp cinnamon
- 1/4 cup Bailey's Irish Cream
- 1 tsp vanilla
- 1 shot of Irish whiskey (I used Jameson)
- About 8 slices of day old French or Italian bread
Instructions
Spray a 13x9 inch baking pan with cooking spray. Set aside.
In a large bowl, beat your 4 eggs. Whisk in the coconut milk until well incorporated.
Add in the rest of the ingredients- the coffee through the whiskey- and continue whisking.
Slice your day old bread into 8 thick slices. Arrange the bread slices in a double layer in your prepared baking pan.
Now pour your egg/coconut milk/coffee mixture over top of the layered bread slices. Using the back of a wooden spoon, press the down the bread slices into the liquid to make sure each layer is absorbing it.
Cover tightly with plastic wrap and store in the refrigerator overnight.
The next morning just preheat your oven to 350 degrees, take your french toast casserole out of the fridge, and bake for 40-45 minutes. It should be somewhat set in the middle and the edges should be crispy and golden when done.
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