Boozy. Baked. French toast.  This is utterly the perfect thing to do on a weekend, especially if you’re looking to do brunch.  Just do what I did – have it soak in the fridge Friday night, and then throw it in the oven Saturday morning.  And then, enjoy.

Boozy Baked French Toast
Lasts for at least a week’s worth of breakfasts


  • 1 loaf bread (I went with simple white, original recipe recommends challah; either way, try to have it be a bit on the stale side)
  • 3 c milk
  • 3 eggs
  • alcohol of choice; I went with a cocoa liquer/rumchata mix, a very generous pour of both)
  • 3 T sugar
  • dash salt
  • cinnamon and sugar to sprinkle

Take your loaf of bread and lay it out in shingles in your glass pan, like in picture 1.  Whisk together your milk, eggs, sugar, and booze, and pour it over your bread, making sure you cover all of it; what is left in the bottom will be soaked up by the bread.  Sprinkle the soaked bread with cinnamon and sugar.  Cover the pan and put in the fridge overnight to soak up the booze custard.

In the morning, heat your oven to 425 (mine went to 400), and take the cover off the pan and put it in for a half hour, until the bread is puffed up and golden, (see pic 3).  

And then, enjoy your delicious boozy breakfast. You deserve it.