Thursday, January 19, 2017
BAILEY'S IRISH CREAM FRENCH TOAST
l loaf challah or French bread (or equivalent amount of bread leftovers)
1/2 cup dry milk
1 cup water
1 cup Bailey's Irish Cream coffee creamer
4 large eggs
1 tsp vanilladash of salt
butter for frying
Remove the ends of the bread and cut crosswise into 1-inch slices.
Arrange bread slices in a single layer in 2 9x13 baking pans. Beat remaining ingredients until well blended. Pour over bread. Wait 10-15 minutes for the bread to soak up the liquid
Heat butter in a frying pan over medium heat. Add 4-5 bread slices. Cook for 2-3 minutes, or until the bottom is starting to brown. Flip bread over and cook for another 2 minutes. Remove to a tray. Keep slices warm by putting the tray in the oven on low heat.
Continue until all the bread slices have been cooked, adding more butter if necessary.