Peaches & Irish Cream French Toast

20090808 - Peaches & Irish Cream French Toast

After a late night out with friends last night, I had hoped to sleep in and have a fairly lazy Saturday. Apparently my body had dif­fer­ent things in mind as I was wide awake at 8 am. While Megan con­tin­ued to sleep, I began think­ing of what to make for break­fast and real­ized that I hadn’t made french toast in a while. I wanted some­thing dif­fer­ent from any­thing I had ever had or made. As I was think­ing about recipes I was try­ing to decide how much Bailey’s to put in my cof­fee. Suddenly it hit me: Bailey’s Irish Cream French Toast. Recipe and more pic­tures after the jump.

Now I’ve had var­i­ous liqueurs in French toast, but never an Irish cream. I had to try it. We also had a few peaches from our CSA this week that I fig­ured would go won­der­fully with the fla­vor of Irish cream, so I thought why not throw them on top in some sort of syrup? What I ended up with was a won­der­fully deli­cious break­fast that you should try as soon as possible!

Peaches & Irish Cream French Toast

Peach Topping:
1 peach, cut into thin slices
4 tsp Maple Syrup

2 Eggs
3/4 Cup Milk
3 Tbs Irish Cream
2 Tbs Triple Sec
2 Tbs Sugar
2 Tbs Brown Sugar
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1 tsp Vanilla Extract

4 slices thick sliced (3/4″ — 1″) good qual­ity bread
1 1/2 Tbs but­ter
maple syrup
pow­dered sugar

Preheat oven to 300º. Toss peaches in maple syrup to coat and put in oven, allow­ing them to cook while all other parts are prepared.



Place sliced bread directly on oven rack and allow to bake for 10 min­utes, set­ting aside when done. Preheat a grid­dle (a non-stick or cast iron pan works great as well) to a med heat. Beat eggs and mix in other bat­ter ingre­di­ents in a bak­ing dish.



Soak the bread in the bat­ter for 1 minute per side. the qual­ity of the bread really mat­ters here as generic white bread tends to fall apart. I used a whole wheat Amish bread we received through our CSA.


Coat hot grid­dle with but­ter and let melt until it’s foamy. Place bread on grid­dle and fry until it’s golden brown on both sides and cooked all the way through. Trust me, soggy-centered french toast is no good.


Top with sliced peaches, maple syrup and a dust­ing of pow­dered sugar.



I have seen many peo­ple ask gro­cery store atten­dants about the dif­fer­ences between Grade A and Grade B. This doesn’t at all refer to the qual­ity, but instead the color, fla­vor and tex­ture. Grade A is lighter in color, fla­vor and tex­ture while Grade B tends to be darker and thicker and cer­tainly more robust. I highly rec­om­mend get­ting Grade B as the full fla­vor is wonderful.

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  1. Posted August 9, 2009 at 1:16 am | Permalink

    Just wanted you to know that I’ve recently started fol­low­ing this blog, just to have an extra arse­nal of recipes at my dis­posal. Everything you two make looks great, keep it rollin’.

  2. Posted August 9, 2009 at 6:50 am | Permalink

    thanks man! keep com­mentin’, let me know what you are thinkin!

  3. breezy
    Posted August 11, 2009 at 3:52 pm | Permalink


  4. dad & mom
    Posted August 16, 2009 at 6:56 pm | Permalink

    what an incred­i­ble web-site, Ben ; you com­bine ALL of your tal­ent, cre­ativ­ity, and sen­si­tiv­ity, and you are help­ing many oth­ers, as as a bonus.

    P. S. If I eat enough of this french toast , will I smell like BAILEY’S or will I be too drunk to work ???

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