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St. Patrick’s Day is coming and if you’re wondering what to make, this This Baileys Irish Cream Overnight Baked French Toast Casserole makes a really great breakfast or brunch potluck dish. I’d even eat it for dessert; it’s that good!
It may be the Baileys talking but this is the best french toast casserole I’ve ever had! But Baileys makes everything better, doesn’t it?
What I love about overnight baked french toast casserole is that it’s so easy! It only takes a few minutes to prep the night before, then pop it in the oven when you get up and you have an amazing breakfast or brunch. However, when I brought it to work, I made it a day ahead, then reheated it.
Does cooking alcohol remove alcohol?
The short answer is NO. Cooking does not necessarily remove alcohol. Although much of the alcohol evaporates during the cooking process, it depends on how much you use, the cooking process (when you add the alcohol) and the cooking time. You can read more about that HERE.
Non- alcoholic substitute for Baileys Irish Cream
The fact that some of the alcohol remains could be of significant concern to recovering alcoholics, some parents, and others who have ethical or religious reasons for avoiding alcohol.
Baileys Coffee Creamer (Irish Cream) is the perfect non-alcoholic substitute for this recipe!
So, if you’re looking for an easy, fun and delicious St. Patrick’s Day breakfast or brunch recipe, give this a overnight french toast casserole a try!
If you love Baileys Irish Cream, check out these 10 Baileys Irish Cream Desserts you need in your life!
Baileys Irish Cream Overnight Baked French Toast Casserole
- 1 loaf Irish soda bread or thick french bread
- 8 large eggs
- 2 cups half-and-half cream
- 1/2 cup Baileys Irish Cream *substitute Baileys coffee creamer Irish Cream (non-alcoholic)
- 2 tablespoons brown sugar
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup maple syrup * I use low sugar maple syrup
- Generously spray a casserole dish with non- stick cooking spray. Arrange slices of bread in a 9 X 13-inch flat baking dish in 2 rows, overlapping the slices in a casserole dish.
- In a large bowl, combine the eggs, half-and-half cream, Baileys Irish Cream, brown sugar, vanilla, cinnamon and maple syrup. Then beat with a whisk until blended thoroughly.
- Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the layers. Cover with foil and refrigerate overnight (about 8 hours)
- The next day, preheat oven to 350 degrees F. Remove from refrigerator, leave the foil on and bake in preheated oven for 40 minutes.
- Sprinkle additional cinnamon and powdered sugar on top, top with dollops of whipped cream and add green sprinkles/sparkling sugar, if desired.
- Serve with additional maple syrup.
This recipe is part of The Country Cook’s Weekend Potluck!