📋 Baileys French Toast Casserole Recipe

bailey's French Toast Casserole in white and orange dish with bottle of Bailey's Irish Cream in the background

5 from 7 votes

📋 Baileys French Toast Casserole Recipe

This Baileys Irish Cream French Toast Casserole is an overnight casserole that's the perfect St. Patrick's day breakfast or brunch dish for any holiday or potluck. This Bailey's French Toast can also be made non-alcoholic (substitute included).

Course Breakfast, brunch

Cuisine American

Keyword baileys, Baileys Irish Cream, french toast, overnight casserole

Special Diet Vegetarian

Prep Time 10

Cook Time 1 15

Refrigeration 8

Total Time 9 25

Servings people

Calories 487kcal

Author Terri Gilson

Equipment

Ingredients

1 loaf Brioche,, Texas toast, Brioche, thick French bread Irish soda bread. (12 slices)
6 large eggs
¾ cup half-and-half cream
½ cup Baileys Irish Cream *substitute Baileys coffee creamer Irish Cream (non-alcoholic)
4 tablespoons brown sugar
2 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ cup maple syrup

Garnish

powdered sugar
additional cinnamon
whipped cream
green sprinkles (optional)

US Customary - Metric

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Instructions

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. * You'll have 12 pieces (I did not use end pieces) so you'll do 2 rows of 3 on the bottom, then repeat on the top.
1 loaf Brioche,, Texas toast, Brioche, thick French bread Irish soda bread.
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.
6 large eggs, ¾ cup half-and-half cream, ½ cup Baileys Irish Cream, 4 tablespoons brown sugar, 2 teaspoon vanilla extract, ¼ cup maple syrup, 1 teaspoon ground cinnamon
Pour half the mixture over the first layer of bread slices. Then pour the other half of the mixture over the second layer of bread slices.
Cover with foil and refrigerate overnight (about 8 hours) * I recommend that you spray the underside of the foil with non-stick cooking spray so it doesn't stick to your french toast casserole while baking .
The next day, preheat oven to 350 degrees F/176 degrees C. While the oven is heating up, remove the casserole from the fridge, leave the foil on and let it sit on the counter while the oven heats.
Bake in preheated oven for 1 hour.
*It's important that you have a VERY tight seal of aluminum foil to prevent the bread from becoming soggy. You may need to add a second layer of foil.
Then remove foil and bake for another 10 minutes uncovered until lightly browned.
Remove from oven and let stand uncovered for 5 minutes before garnishing and serving.

Garnish:

Sprinkle additional cinnamon and powdered sugar on top, top with dollops of whipped cream and add green sprinkles/sparkling sugar, if desired.
powdered sugar, additional cinnamon, whipped cream, green sprinkles (optional)
Serve with additional maple syrup and whipped cream!

Notes

*Note: The original recipe had more liquid and eggs than this version. I hadn't made it in about 7 years and it turned out soggy when I made it. After some research (thank you Reddit! ), I finally realized that when originally made the recipe, there were 14 pieces of bread (plus end pieces) in a loaf of bread and now this are only 12 pieces in a loaf (not including the end pieces, which I don't use anyway because they are not thick enough). Therefore, I had to cut back on the liquid and eggs.

This is referred to as Shrinkflation. It's a form of inflation, most common in food and beverage, that consists of reducing a product's size while maintaining its retail price.

Recipe Tips:

- Best Bread: Thick, sturdy bread like Brioche, Texas Toast, or French bread works best. Avoid regular sandwich bread, as it will become too mushy.

- Day-Old Bread: Slightly stale bread absorbs the custard mixture better, preventing a soggy texture. If your bread is fresh, lightly toast it in the oven at 300°F for 5-10 minutes before assembling or leave it out to dry overnight.

- Even Soaking: Make sure the bread is fully soaked by gently pressing it down after pouring the custard mixture. If needed, lift the slices to allow liquid to reach every layer.

- Room Temperature Ingredients: Let your eggs, cream, maple syrup and Baileys sit at room temperature for 20-30 minutes before combining. This helps the ingredients bond together.

- Flavor Boost: Let the casserole sit for at least 8 hours (overnight) to allow the flavors to develop fully.

- No Overmixing: Whisk the custard mixture until just combined—overmixing can incorporate too much air, making the texture less creamy.

- Cover Tightly: Ensure a very tight foil seal when baking to prevent the casserole from drying out. Spraying the foil with non-stick spray prevents sticking.

- Let the casserole sit at room temperature. While you are preheating the oven in the morning, let the casseorle sit at room temperature. This will help

- Double Baking Time Check: Oven temperatures can vary—test for doneness by inserting a knife in the center. If it comes out clean and the top is golden brown, it’s done.

- Crispier Top: If you prefer a crispier top, remove the foil and bake for 15 minutes instead of 10 minutes.

- Reheat for Best Texture: While the microwave works in a pinch, reheating in the oven or air fryer at 350°F for 10-15 minutes will help maintain the crispiness.

- Make-Ahead Tip: If making in advance, bake it fully, then let it cool completely before refrigerating. Reheat as needed before serving.

- Garnish Smartly: Sprinkle powdered sugar and cinnamon just before serving to keep the flavors fresh.

- Syrup Alternatives: Instead of traditional maple syrup, try a Baileys-infused whipped cream or a chocolate drizzle for extra indulgence.

Storing & Reheating

Store: You can store this recipe in an airtight container in the fridge for up to 3 days after making it. You can also make it a couple of days in advance. *If you are making it in advance, I would suggest you bake it in a casserole dish, allow it to cool, then use Glad Press N' Seal to cover it until you are going to serve it (if you don't have a lid for your casserole dish). You can easily transport it like this to wherever you are serving it (this is what I do for work breakfast potlucks)

Reheat: Place in microwave (make sure your casserole dish is microwave safe!) and heat until warmed (about 5 minutes, depending on the power of the microwave). Then add whipped topping and sprinkles.

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