This delicious, make-ahead Irish Coffee French Toast Casserole is spiked with Irish cream, coffee, and whiskey...
I originally posted this recipe for Irish Coffee French Toast Casserole about two years ago for St. Patrick's Day. The recipe itself has been always been amazing, but my photos of this recipe from two years ago were seriously lacking...
See what I mean here? ;) I decided last week that this delicious make-ahead french toast casserole spiked with Irish cream, coffee, and whiskey definitely deserved a little photography makeover. The original photos just didn't do this recipe justice at all.
I really didn't change much about the recipe itself. I did cut the bread into slices and then into large cubes this time instead of just leaving it in slices. Why? Because I have found over the past two years when I have made a french toast casserole- especially a make-ahead one- that the cubes just do better in them. They have more surface area since they are smaller which means that they soak up more of the Irish goodness in this. Plus, it is just easier to eat- the cubes just fall off as you place your fork into a piece.
The best part about this Irish Coffee French Toast Casserole isn't the Irish cream or the whiskey though (I know some of you all may argue with me about that point). ;) The best part is that the whole thing is make ahead. You cube the bread, throw them in your baking pan, whisk up the egg mixture and pour it over top, then wrap and refrigerate overnight. The next morning you just pop the casserole in the oven...
Irish Coffee French Toast Casserole
Prep Time: Overnight
Cook Time: 40-45 minutes
Ingredients (serves 6)
- 4 eggs, beaten
- 1 (14oz) can of coconut milk
- 1 cup of strongly brewed coffee
- 1/2 cup of brown sugar
- 1/2 tsp cinnamon
- 1/4 cup Irish Cream (I used Bailey's)
- 1 tsp vanilla
- 1 shot of Irish whiskey (I used Jameson)
- About 8 slices of day old French or Italian bread, cubed
Spray a 13x9 inch baking pan with cooking spray. Set aside.
In a large bowl, beat your 4 eggs. Whisk in the coconut milk until well incorporated.
Add in the rest of the ingredients- the coffee, brown sugar, cinnamon, vanilla, Irish cream, & whiskey- and continue whisking.
Arrange the cubed bread in a double layer in your prepared baking pan.
Now pour your egg/coconut milk/coffee mixture over top of the layered bread cubes. Using the back of a wooden spoon, press the down the bread slices into the liquid to make sure each layer is absorbing it.
Cover tightly with plastic wrap and store in the refrigerator overnight.
The next morning just preheat your oven to 350 degrees, & then take your french toast casserole out of the fridge and bake for 40-45 minutes. It should be somewhat set in the middle and the edges should be crispy and golden when done.
Allow the casserole to rest for 10-15 minutes, and then cut into 6 large squares. Top with whipped cream and a sprinkle of cinnamon, if desired.
Cover tightly and refrigerate any leftovers.
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If you have been looking for the perfect brunch recipe for this coming St. Patrick's Day weekend or even for the morning of St. Patrick's Day itself (this is totally weekday morning doable since it is make-ahead), then you certainly cannot go wrong with this creamy Irish Coffee French Toast Casserole. :)
What are your brunch plans for this coming weekend?
Which recipes do you like to make to celebrate St. Patrick's Day?
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Looking for even more recipes and ideas perfect for celebrating St. Patrick's Day? :) Be sure to follow my Luck 'O The Irish Pinterest board...