Boozy Baked French Toast

We celebrated Mother's Day a week early with my family and I brought this delicious wonder to the party. It's rich, decadent, and so super easy to toss together the night before a brunch and bake off the next day!

The secret ingredients in this casserole is the booze. I used Bailey's Irish Cream but may mix it up next time and opt for Frangelico or Rum.

Enjoy!

Boozy Baked French Toast
(adapted from Smitten Kitchen)



1 loaf Challah bread in 1-inch slices
3 cups whole milk
3 eggs
3 tablespoons sugar
1/2 teaspoon salt
4 tablespoons Bailey's Irish Cream
2 teaspoons vanilla extract
1 cup chopped walnuts
1 teaspoon pumpkin pie spice, divided
3 tablespoons butted, chopped

Generously grease a 9×13-inch baking dish with salted butter.
Arrange half of the bread in a tightly packed layer on the bottom.
Sprinkle the bread layer with half the pumpkin pie spice and all of the nuts.
Arrange the remaining challah bread layer on top of the other.
Whisk milk, eggs, sugar, salt booze and extract together in a bowl. Pour over the bread.
Sprinkle the bread with the remaining half of pumpkin pie spice.
Dot the bread with chopped butter.
Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep.
Bake at 425 for 30 minutes, or until puffed and golden.
Serve with maple syrup, more butter, fresh fruit, or powdered sugar. The possibilities are endless!