Frugal Foodie Mama: Irish Coffee French Toast Casserole {Spiked! Recipe Challenge}

Saturday, March 16, 2013

Irish Coffee French Toast Casserole {Spiked! Recipe Challenge}

Pin It

St. Patrick's Day is tomorrow, and I know quite a few of you may be celebrating all things green tonight.  So I am giving you all an Irish Cream spiked french toast casserole that you can put together before you head out the door for the evening.  You just have to wake up tomorrow morning, preheat the oven, and then pop it in the oven.  No matter how much tonight hurts tomorrow morning, you all could manage that much, right? ;)

What you will need:
4 eggs, beaten
1 14 oz can of coconut milk
1 cup of strongly brewed coffee
1/2 cup of brown sugar
1/2 tsp cinnamon
1/4 cup Bailey's Irish Cream
1 tsp vanilla
1 shot of Irish whiskey (I used Jameson. This is optional, but it isn't truly Irish coffee unless there is a little whiskey in it, right? ;))
About 8 slices of day old French or Italian bread (would also be great with Irish soda bread if you happen to have some of that lying around ;) )

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 through the whiskey- and continue whisking.  

Slice your day old bread into 8 thick slices.  Arrange the bread slices in a double layer in your prepared baking pan.

Now pour your egg/coconut milk/coffee mixture over top of the layered bread slices.  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, 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.

Pin It

I served my Irish Coffee French Toast casserole with a simple sprinkling of powdered sugar. Fresh whipped cream would also be wonderful with this.

Tuesday marks the start of submissions for the second ever Spiked! Recipe Challenge.  I have to admit- I am pretty excited about the recipe ingredient for this month- Irish Cream!  Even if you happened to miss the Spiked! Challenge sign-ups, you can still get in on the fun.  Just be sure that the Spiked! button is in your actual post & you come back here to link up your Irish Cream spiked recipe posts on Tuesday and Wednesday. :)  You can grab the HTML for the button here.
Are you all ready for Tuesday's Spiked! Recipe Challenge submissions?  I can't wait to see everyone's recipes! :)

Irish Coffee French Toast Casserole

by Frugal Foodie Mama
Prep Time: Overnight
Cook Time: 40-45 minutes
Ingredients (serves 6-8)
  • 4 eggs, beaten
  • 1 14 oz can of coconut milk
  • 1 cup of strongly brewed coffee
  • 1/2 cup of brown sugar
  • 1/2 tsp cinnamon
  • 1/4 cup Bailey's Irish Cream
  • 1 tsp vanilla
  • 1 shot of Irish whiskey (I used Jameson)
  • About 8 slices of day old French or Italian bread
Instructions
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 through the whiskey- and continue whisking.
Slice your day old bread into 8 thick slices. Arrange the bread slices in a double layer in your prepared baking pan.
Now pour your egg/coconut milk/coffee mixture over top of the layered bread slices. 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, 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.
Powered by Recipage

15 comments :

  1. This is my weekend project! I am determined to be a contender again this month. Good luck everyone!

    Rosie xo

    ReplyDelete
  2. This looks AMAZING!! :)

    I’m from Saturday Sharefest!!

    Following you via Bloglovin!

    www.pluckys-secondthought.com

    ReplyDelete
  3. Thanks for linking such a lovely recipe to Saturday Dishes. This looks so tasty. I hope you'll return next week when we feature spring desserts.

    ReplyDelete
  4. Carrie, who couldn't possibly want to eat this? It sounds and looks totally delicious! Thanks for the recipe and pinning! Have a great weekend! ~Cindy@littlemisscelebration.com

    ReplyDelete
  5. You know, I thought I commented on this but obviously I didn't! I looks delicious! I'm definitely going to give this a try one weekend. :)

    ReplyDelete
  6. Following from the Let's Get Social Sundays hop. This recipe sounds delicious! Is there a variant for those who should not or prefer not to consume alcohol?

    ReplyDelete
  7. Following from Lets Get Social Sunday. Hope you have time to drop by sometime. I love the recipes you share here.I love finding & sharing recipes too. You can find me at DearCreatives.com

    ReplyDelete
  8. OH my, I need these now! Thanks for sharing at Saturday Dishes! Paula

    ReplyDelete
  9. That looks crazy delicious! I will definitely need to try it :)

    ReplyDelete
  10. One of my favorite things to make when I have company is a French Toast bake of some kind....I am definitely going to try this! Lynn @ Turnips 2 Tangerines

    ReplyDelete
  11. Hi Carrie, what a good idea using the Spiked ingredient for breakfast! I know what I'm making this weekend! Deb

    ReplyDelete
  12. Oh my! This sounds so good, Carrie! I can't wait to try this recipe :) Thanks for linking up at Sweet & Savoury Sundays! :)

    ReplyDelete
  13. This sounds amazing...I am going to have to try this with my left over caramel Irish cream. My son is a student at Ohio State University and he talks about a bar in Columbus that serves Southern Comfort syrup with their pancakes...I will have to figure out how to get the Irish Cream into my syrup...Wow that sounds so good right now!!! Thanks for hosting the Spiked Challenge!

    ReplyDelete
    Replies
    1. I bet this would be amazing with the Caramel Bailey's! :)

      Do you know what bar it is? I used to live in Columbus- lived there for almost 8 years, in fact!

      Delete

I love hearing from you all! I read each and every comment & almost always respond if you are not a no-reply commenter. :) Please check your settings & make sure you have a public email connected to your account so I can connect with you better.