Boozy baked french toast

Is there anything not to love about that phrase?

Today is a Wednesday and we need something to get us through the rest of the week. That something is the promise of boozy baked french toast Saturday morning. Or Thursday morning if that’s your style!


I knew today was going to be a weird one when I put milk in my tea.

For starters, I’m not really a morning tea drinker. I’m all about a nice cup of chamomile at night but between coffee or tea in the AM I’m always going to pick coffee.

But this morning there was this little voice in my head telling me to go for the black tea instead of my usual dark roast. This same voice further told me to add a splash of almond milk which was really bizarre but which I didn’t completely hate.


So basically I’m hearing voices and also I forgot to get off the subway at my stop this morning.

I may need that french toast more than you do.

The best thing about it is that save for the loaf of challah bread, you probably already have the ingredients in your pantry/fridge/bar cart.


The boozy mix-ins are, um, optional I guess, and the combinations flexible so you truly have no excuse not to make this as soon as you feel is morally advisable.

Then invite me over, ok?


Boozy baked french toast
(From Smitten KitchenSmitten Kitchen)

Serves 6

Note: Ideally you’ll want this to soak overnight so plan ahead! In a pinch, you could let it sit in the fridge for an hour or two before baking.

1 loaf Challah bread sliced in 1-inch slices
3 cups whole milk
3 eggs
3 tablespoons sugar
1/2 teaspoon salt

My rule of thumb here is 50/50 “something sweet” with “something citrusy” e.g., 3 tablespoons of Bailey’s and 3 tablespoons of Cointreau, or 3 tablespoons of Frangelico and 3 tablespoons of Triple Sec. Then add a teaspoon of something else – maybe Chambord, Creme de Cassis or Grand Marnier? But you can use whichever combinations or ratios you like. To make it alcohol free, try a teaspoon or two of vanilla or almond extract.

Grease a 9-by-13 inch baking dish with butter or non-stick spray. Arrange bread slices in the dish in two tightly packed layers.

Whisk together milk, eggs, sugar, salt and any flavorings. Pour custard over bread. Sprinkle top with cinnamon and sugar.

Wrap the dish tightly with plastic wrap and refrigerate overnight to allow the bread to absorb all the custard.

Then, bake at 425 for 30 minutes or until puffed and golden.

Boozy baked french toast:

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