Ever since a conversation with Global News’ Jennifer Crosby where she mentioned that she makes Bailey’s French Toast, I’ve been wanting to give it a shot myself.
Jen says she just replaced the milk/ cream in a standard french toast recipe with Bailey’s. It’s as simple as that. So since I’ve developed this love for making Sunday Brunch at home, today was the day to try it out. After a bit of experimenting trying to get the flavour where I wanted it, I went with 3 eggs, 1/3 cup of Bailey’s, and just to Baconhound it up a another notch, a shooter of Amaretto.
Go big or go home, I always say.
The real spark of genius happened however, when I decided that the Bailey’s flavour still wasn’t as pronounced as I’d like, so I made a Salted Bailey’s Reduction to drizzle over top of the toast.
Is genius too strong of a word? I don’t think so.
Of course breakfast just wouldn’t feel right without a plate full of Irvings Farm bacon, so a baking sheet full of porky love was on the menu too.
The final result was a tasty, crispy french toast, that was simple to make and saves you $30 on eating out.
“Bailey’s French Toast”
1/3 cup Bailey’s Irish Cream
1 Ounce Amaretto
5 Sliced bread
Mix wet ingredients and dip bread into it. Fry in buttered frying pan a few minutes each side until browned and crispy. Top with Salted Bailey’s Reduction. (A small amount goes a loooong way with the reduction)
Salted Bailey’s Reduction
1/2 to 3/4 cup Bailey’s Irish Cream
Pinch of fleur de sel or whatever salt you have
Reduce over medium heat until a syrup like consistency is achieved. Careful not to reduce too far as it will get too thick and sticky very quickly.