Baileys French Toast
My apologies, but you know its authentic when the measurements are metric
For the Whipped Cream
125ml double cream
2 tbsp icing sugar
Pour Baileys, double cream and icing sugar into a large mixing bowl and whisk until fully whipped. Refrigerate until serving.
For the French Toast:
75ml double cream
1/2 tsp vanilla extract
2 slices of thick bakery-style bread
1 tbsp butter, for frying
50g dark chocolate, melted
- Whisk together Baileys, double cream, vanilla extract and eggs into a shallow container that’s wide enough to hold a slice of your bread, such as a flat-bottomed cereal bowl or even a lunch box.
- Dunk a slice of bread into the mixture and cover it on both sides. Repeat with the second slice of bread.
- Melt half the butter in a large pan over medium heat and fry one of the slices until it’s golden brown, then flip it over and cook the other side. Repeat with the second slice. Serve with a big scoop of Baileys whipped cream and a nice helping of melted dark chocolate.