Irish Cream Baked French Toast

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A couple weeks back Kerrygold was kind enough to send over a bottle of their new Irish Cream. Guys, the stuff is amazing (It's made of milk from grass fed cows!). Now, while I love a good Irish Coffee & Mudslide, I almost always would prefer to cook with my Liqueur. So I searched the internet for some recipe ideas, first I stumbled upon the most amazing looking double chocolate cookies but they looked a little high maintenance for my taste, however when I stumbled upon Irish Cream Creamer French Toast I realized I could add the Kerrygold Irish Cream to my Baked French Toast recipe. And, let me tell you, I'm glad I did. It was the best my french toast has been! It was slightly crisp on top and smooth, and creamy on the bottom. No need for syrup or whipped cream, though I might try my hand at creating an Irish Cream whipped topping...

Irish Cream Baked French Toast (Serves 4-6)
1 Loaf Day Old Bread, cut or torn into small pieces. 
1/3 C. Kerrygold Irish Cream
3/4 C. Milk
3 Eggs

Handful of Chocolate Chips
1 Tbsp. Sugar

First off, getting greasing your 9x9 pan down. I used butter because it never fails me, but you can use the spray. Then go ahead and toss your bread in the pan. 
Next, combine the milk, eggs & Irish Cream and mix until smooth. 
Pour over bread, making sure it's being distributed evenly, give your pan a little shake to and add more milk if necessary.  Sprinkle on the sugar and chocolate chips.
Cover and refrigerate for an hour (or overnight, if you go for this you can add a little more milk in the am if it gets a little dry). 

Next, preheat oven to 350˚ and bake for 35-45 minutes. 
And Voila!