Boozy baked french toast

When I'm hosting - whether it's a holiday dinner for 15 or breakfast for me and a bestie - I like to do as much ahead of time as I can. Of course, I can't eliminate all the last minute prep work, but I think I did a miraculously good job the other weekend. Aside from this french toast, I made rancheros eggs and two pans of breakfast crumble and barely had to lift a finger either morning. Not to worry, those recipes will make it to the blog soon enough.

This recipe is genius because it's literally the easiest thing in the world and you can flavor it however you'd like. Now this is clearly not a breakfast for the kiddos - but you were probably already tipped off to that fact given the word "boozy" in the title.

I used some of my homemade vanilla as well as Amarula, a throwback to my college days. I was introduced to this Bailey's-like liqueur from a friend who grew up in South Africa. That said, there are so many combinations that would work beautifully. The next time I make this, I'll probably use some Sapling maple liqueur - how great would that be in a French toast? Here are some other ideas (to use by themselves or in combination with each other) from me, as well as from the original recipe on Smitten Kitchen: Bailey's, blueberry liqueur (bought a great one recently from Flag Hill winery and distillery), Grand Marnier, Chambord, Kahlua, Frangelico, amaretto, and Cointreau. As Smitten suggests, you can also sprinkle in nuts or dried fruits; I personally like it without.

Smitten crafted hers slightly differently than I did - she lays pieces of bread down flat in multiple layers. I chose to taper my bread slices in one layer - all the liquid wasn't absorbed by the morning, but I think doing it this way leads you to a final product that is just the right mix of gooey and crispy/crunchy. In other words, my perfect French toast; I hope you think so, too.

Boozy baked french toast

Adapted from Smitten Kitchen

Time: 50 minutes, plus overnight soaking

Level: Easy

Ingredients

• Salted butter, for greasing the pan

• 1 loaf Challah bread, cut in 1-inch slices

• 3 cups whole milk

• 3 eggs

• 3 tablespoons sugar

• 1/2 teaspoon salt

• 3 tablespoons Amarula cream liqueur (see above for other liqueur suggestions)

• 1 tablespoon vanilla extract (make your own! Check out my easy recipe for homemade vanilla)

• Cinnamon and sugar, for sprinkling

Directions

1. Grease a 9 x 13" baking dish with salted butter.

2. Arrange bread in the pan in one tapered layer, saving some smaller pieces to tuck on the side. The picture above will help illustrate what I mean.

3. In a medium bowl, whisk together the milk, eggs, sugar, salt, Amarula, and vanilla. Gently pour this mixture over the bread then sprinkle with cinnamon and sugar.

4. Wrap the pan tightly with plastic wrap and refrigerate overnight. Much of the liquid will be absorbed, but there will still be some in the pan - this was absorbed for me during the cooking time.

5. Preheat oven to 425 degrees. Remove the plastic wrap and bake for about 40 minutes, or until all the liquid is absorbed and the toast is puffed and golden. Don't forget to turn the pan halfway through for even cooking.

6. Cut into slices and serve with real maple syrup. Would also be delicious sprinkled with powdered sugar and topped with fresh fruit.

Mangia!