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This recipe for Irish Cream Baked French Toast is a delightful way to add in cozy flavor into a fluffy tender baked treat with Five Farms Irish Cream.

Ireland has my heart in so many ways. In 2024, I went to Ireland to film season 4 of Fox’s Next Level Chef with Gordon Ramsay. But it was the time leading up to that experience that got me to fall in love with Five Farms Irish Cream. It’s become part of my overall Irish story. As I prepared for the show, practiced, worried, and stressed, I had the helping hands of very dear friends who helped me prepare (with their whole family!) by setting up a three course “next level” style challenge for me in their own home, with a mock platform and all!

Mind you, these friends are also a former NHL goalie, and his brother in law who is 6’8″, trying to get me to do mock platform grabs around their hulking forms. There I got to prove myself that I could cook three amazing courses in 30 minute increments. At the end of it all, they gifted me with my first bottle of Five Farms Irish Cream, and my entire concept of what real Irish cream is means to taste like. And I have never looked back. 

And this is the perfect chance to share my deep love of Five Farms Irish Cream with you all, in this utterly easy and delicious Irish Cream Baked French Toast recipe. If you’re needing something special for a holiday brunch, dessert, or holiday morning breakfast treat, this fits every bill. 

There is a reason this is now my best French toast recipe. 

Fluffy French Toast Ingredients  

The ingredients here are easy enough to find on your every day grocery trip. Be sure to check out where you can find Five Farms at your local store or distributor.

  • Challah Bread
  • Egg yolks
  • Sugar
  • Heavy Whipping Cream
  • Whole Milk 
  • Vanilla Extract
  • Salt
  • Five Farms Irish Cream
  • Ground cinnamon, if desired.

Irish Cream Sauce

  • Five Farms Irish Cream
  • Cornstarch
  • Heavy Cream
  • Salt
  • Butter

How to Make Fluffy French Toast  

This is a really simple recipe on the whole, but a few tricks will make it extra custardy. The basic custard mixture is cream, milk, eggs, and vanilla with a pinch of salt. But in this version, I am taking a few tips and tricks I have learned along the way, to create my ultimate custardy baked French toast, or bread pudding, recipe. 

You can make this version in two different ways – using whole slices of challah bread, or like I did here, cutting it into 1-inch chunks. 

  1.  Cut Challah into cubes, and dry slightly. You can dry it overnight on a baking sheet at room temperature, or you can preheat the oven to 250 degrees, and dry slightly in the oven for 20-30 minutes. You don’t want the bread dried out into croutons, but just “stale”. 
  2. Into a mixing bowl, whisk together egg yolks, sugar, heavy whipping cream, milk, vanilla, and Five Farms Irish Cream. Mix in a pinch of salt as well. 
  3. Add the stale bread cubes into a 9×13 greased, or sprayed, baking dish. I like this Lasagna Pan for mine. 
  4. Pour the egg mixture over the top of the bread. And then sprinkle with two tablespoons of brown sugar. Allow the mixture to soak at least 30 minutes. Or you can cover it with foil, and refrigerate overnight. 
  5. Preheat the oven to 350 degrees. Bake the Irish Cream French Toast for 45 minutes, or until the inside reaches 170-175 degrees on an instant read thermometer and the top is deep golden brown.. 
  6. Allow it to cool on a wire baking rack. While it cools, you can create the Irish Cream sauce to pour over the top. 
  7. In a small dish, combine 2 tablespoons of Five Farms Irish Cream with one teaspoon of cornstarch. Whisk until it creates a smooth slurry. 
  8. In a small saucepan combine the cornstarch slurry, remaining two tablespoons of Five Farms Irish Cream, heavy cream, butter, and 1 tsp cornstarch, and pinch of salt. Stirring constantly, heat up over low-medium heat, stirring until the mixture has thickened. Drizzle over warmed bread pudding. 
  9. Serve!

How to Serve Fluffy French Toast  

Eating it straight out of the pan is not an option? You can serve this dish warm or cold. Serving it warm will not likely yield clean cuts, but more of a scoopable texture. If you serve it cold, it is easier to slice into portions. 

Serve with ice cream ala mode, or with the Irish Cream sauce on top with whipped cream.

If you want, you can also include toasted pecans into your bread pudding, or dried golden raisins. 

Frequently Asked Questions

What is the difference between baked French toast and bread pudding? 

Really? Nothing significant. Baked French Toast can be made using full slices of Challah bread, or another enriched dough bread. Or you can cut them up into chunks. The chunks is what people typically associate with “bread pudding”, but over time, most people have just come to assume pudding is more of the custardy milk based custard dessert, and not a custard based bread dessert. Fair enough point, so call is whatever you wish! Just be sure you make it! 

Best Bread for French Toast  

I recommend using a soft white, or better yet, enriched dough like this Challah or brioche. An enriched dough uses butter and eggs in the dough to create a soft texture. 

What Is Irish Cream? 

Irish Cream is a cordial style cream drink native of Ireland. Five Farms is a family owned farm cooperative from Cork Ireland that creates small batch Irish cream with cream from the family cows, and Irish whiskey. It is a sweetened drink that is great in a dram, over ice, in coffee, or in many different forms. We always say “Just add Five Farms”. 

Five Ways to Serve Five Farms Irish Cream

Here are a few of my other favorite ways to enjoy Five Farms

More Homemade Home Inspired Recipes To Try

Cinnamon Roll Stuffed French Toast

Cashew Crusted French Toast with Cherry Compote

Apple Butter Baked French Toast (or Bread Pudding)

Chocolate Cupcakes with Irish Cream Buttercream

Equipment to Make Baked French Toast

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The Easiest And Most Delicious Irish Cream Baked French Toast Recipe

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  • Author: Megan Keno
  • Prep Time: 30 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 13×9 pan 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Irish
Print Recipe

Ingredients

Units Scale

Irish Cream Challah French Toast

  • 1 loaf Challah Bread, cubed into 1” cubes.
  • 9 Egg Yolks
  • 3/4 cup Sugar
  • 2 Tbsp Brown Sugar, for sprinkling
  • 2 tsp Vanilla Extract
  • 3/4 tsp Salt
  • 2 cups Heavy Cream
  • 2 cups Milk
  • 1/2 cup Five Farms Irish Cream Liqueur
  • 2 Tbsp Butter, melted

Irish Cream Drizzle

  • 1 tsp Cornstarch
  • 1/2 cup Five Farms Irish Cream
  • 3/4 cup Heavy Cream
  • 2 Tbsp Sugar
  • 1/8 tsp Salt
  • 2 Tbsp Butter, cubed
 

Instructions

Irish Cream Baked French Toast aka Bread Pudding

  1. Cut Challah into cubes, and dry slightly. You can dry it overnight on a baking sheet at room temperature, or you can preheat the oven to 250 degrees, and dry slightly in the oven for 10-15 minutes. You don’t want the bread dried out into croutons, but just “stale”.
  2. Into a mixing bowl, whisk together egg yolks, sugar, heavy whipping cream, milk, vanilla, and Five Farms Irish Cream. Mix in a pinch of salt as well.
  3. Add the stale bread cubes into a 9×13 greased, or sprayed, baking dish. I like this Lasagna Pan for mine.
  4. Pour the egg mixture over the top of the bread. And then sprinkle with two tablespoons of brown sugar. Allow the mixture to soak at least 30 minutes. Or you can cover it with foil, and refrigerate overnight. (That is what makes this great for Christmas morning!)
  5. Preheat the oven to 350 degrees. Bake the Irish Cream French Toast for 45 minutes, or until the inside reaches 170-175 degrees on an instant read thermometer and the top is deep golden brown..
  6. Allow it to cool on a wire baking rack. While it cools, you can create the Irish Cream sauce to pour over the top. (recipe below.)

Irish Cream Drizzle

  1. Whisk cornstarch and 2 tablespoons Five Farms Irish Cream in small bowl until well combined. Heat cream and sugar in small saucepan over medium heat until sugar dissolves. Whisk in cornstarch mixture and bring to boil. Reduce heat to low and cook until sauce thickens, 3 to 5 minutes.
  2. Remove from the heat. Stir in salt, butter, and remaining 2 tablespoons Irish Cream. Drizzle warm sauce over cut bread pudding. This sauce can be refrigerated in airtight container for up to 5 days. Gently reheat on the stove if needed.