Baileys Stuffed French Toast Recipe
We were asked to share our recipe for Baileys Stuffed French Toast, one of our most coveted and gourmet Rock n Roll brunches (aptly named Sweet Child O 'Mine in this menu). We're happy to share, but we'll let you know right off the bat, you'll need an electric mixer and deep fryer to make this dish. If you are like me, you would easily convey the idea of buying and preparing all of this at home and you would gladly head to City works or Old Town For House on a Saturday or Sunday to enjoy it without work. However, if you're up to a challenge and have the right tools, more power is out for you! Also, I envy your ability.
So without further ado, let's dive in.
First of all, there are a few things you should do before you go shopping. One of the differentiators of our version of French toast is our Baileys Cream Cheese “Sandwich” and Ice Cream Dough. We told you this dish was indulgent ... Here's how to make each one.
Baileys Cream Cheese Sandwich
- 4 slices of bread, sliced 3/4-inch thick
- 1 lb cream cheese
- ¼ lb light brown sugar
- ¼ cup Baileys Irish Cream
- Place the cream cheese and brown sugar in the mixing bowl of your electric mixer and, using a paddle, whisk together until smooth
- Add Baileys and embed
- Take your 4 slices of bread and lay them flat on a table
- Spread 2 oz. Baileys cream cheese mixture on 2 slices of bread, then top these with the remaining slices to create a 'sandwich'
- Wrap each sandwich individually in plastic wrap and place in the freezer for later
Ice cream dough
- 2 cups of vanilla ice cream
- 4 oz. All purpose flour
- 2 oz. Cornstarch
- Melt ice cream in a mixing bowl
- Add flour and cornstarch and stir until completely incorporated, making sure there are no lumps
- Put in a container with a lid, refrigerate for later
Now on to the magic!
French toast stuffed
- 2 Baileys Cream Cheese Sandwiches (from previous step)
- 6 oz. Ice cream dough (from previous step)
- 4 oz. Mixed berries (strawberries, blueberries; whatever you prefer)
- ½ tablespoon granulated sugar
- 1 tablespoon of powdered sugar
- 2 oz. Pancake syrup, hot
- Take 2 "sandwiches" out of the freezer
- Dip the sandwiches in the ice cream dough
- Cook in the deep fryer until golden brown, flipping sandwiches halfway through cooking (about two minutes). Make sure the sandwiches are completely submerged in the oil. When finished, drain well on the fryer, letting the fat drip off.
- Stack the sandwiches in the center of your plate, garnish with mixed berries. We make compote in restaurants, but garnishing with fresh berries is also delicious.
- Sprinkle French toast with powdered sugar and serve with hot pancake syrup
Good luck with this stuffed French toast recipe! If you are trying to make this dish, please share your photos and let us know on social media. You can also see more recipes and food related topics on our blog. Have a good brunch!
A little time put into preparation makes for an enjoyable evening. Drinking cocktails should be a fun and relaxing experience, so take a while to think about ingredients in advance, to avoid any rushing around last minute.
One of the foundations of many cocktails is sugar syrup. This can be prepared in advance. Here’s my tip for easy to prepare simple syrup : Add 200 gm white sugar to 200 ml boiling water. Stir till sugar is dissolved, and liquid is clear. Allow to cool then bottle
If you mix lemon juice 50 : 50 with simple syrup, you should have a solid mid-line sweet-sour balance. But remember, every palate is different. to find your own point of balance, mix 15ml fresh lemon juice with 15ml simple syrup, and then dilute the mix with up to 90ml water. Congratulations, you’ve just made fresh lemonade ! If this tastes too sweet or too sour, adjust by adding a little more citrus or syrup. Using this method of calibration, you can adjust any cocktail recipe to suit your own palate.
Ice is the solo most over-looked ingredient at any home bar - you’ll be surprised how much you can go through. Cocktails need ice like baking needs ovens. If popping to the shops for ice isn’t an option right now, keeping a freezer bag topped up with ice will ensure you don’t run out unexpectedly. For best quality home-made ice, try using a silicone ice tray with a lid, to prevent your ice from absorbing unpleasant odours. And wash your ice tray after each use.
Where possible always go for premium spirits, the freshest herbs, and the best juices you can get your hands on. For instance, the taste difference between cheap juice and pressed juice is more than worth the small extra expense.
Try to use glassware appropriate to your drinks. It’s entirely possible to drink a martini from an old coffee mug, but that misses the point of drinking a martini !
If you can make a Whiskey Sour, you can make a Daiquiri. If you make a mean Negroni, you can riff on a Boulevardier. Once you’ve mastered the Manhattan, have some fun in Brooklyn on your way to Martinez. Cocktails exist in family trees. Once you are comfortable the basics of each category the world is your oyster !
You can pre-mix punches in advance - an old trick from the godfathers of bartending in the 19th century. You can bottle punch and store it in the fridge, ready to use on the day, or later that week. If done properly, quality and consistency are assured. If your punch has a fizzy ingredient, such as prosecco, only add this your glass just before serving.
If you follow the Punch Ratio, you can’t go far wrong : 1 part sour ( citrus ) 2 parts sweet ( simple syrup ) 3 parts strong ( spirit ) 4 parts weak ( juices etc ) And don’t shy away from warm spices such as cinnamon, cardamom, nutmeg and mace, to make that punch really sing. Don’t have those spices to hand ? No problem, a few dashes of Angostura bitters will do the trick.
We all have a few unloved ingredients lying around that need using up. For instance, that last bit of red wine in the bottle ? Try drizzling it over your Whisky Sour, and voila, you’ve got yourself a delicious New York Sour ! Do you have some nice but neglected spice mix in the kitchen ? Try mixing a teaspoon or two into your simple syrup as it cools to give your next cocktail an added dimension. Seasonal fresh herbs make a wonderful aromatic cocktail garnish.
So now, you’ve hit your stride and you’re getting creative in your home bar. Great ! Our top tip for petit cocktail creation ? Write down the juste specifications as you are making it. It’s not always easy to perfectly recall the recipe for that killer cocktail the next day !
If all this sounds like a bit of a chore, then keep an eye open for delivery services available from many local cocktail bars. After all, with the finer things in life, it’s nice to sit back, relax and let the professionals do all hard the work.