Tuesday, December 27, 2011

boozy baked french toast

If you're smart enough to know that on New Year's Day you will face the inevitable quandary of needing sustenance to nurse your hangover, yet not having the energy to make or forage for food, this recipe is for you, my friend. The problem with French toast is always the same: people only make it when feeding a small crowd, and you can really only make a piece or two at a time, making it nearly impossible to keep the first-made slices warm. Your answer is this Boozy Baked French toast, which is made the day before, and simply popped in the oven come morning. Not only is there zero work involved in the wee morning (or afternoon hours if you were really cheerful during the ball drop), but it also adds in a touch of "hair of the dog". I chose to use Grand Marnier, though many flavors are recommended in the recipe, and it was delicious.

Helpful Hint:  If you use multiple layers of toast (which is the best way), I would suggest tenting the top of the casserole with foil about halfway through baking, and increasing the baking time just a bit, say by 5 or so minutes. Mine came out a little overdone on the crust, and a little underdone at the base.


  1. mmmm....i wish we were celebrating nye with you guys!!! hope you have the best time in cali!

  2. I was so right to favorite this! I must try ti soon.

    Happy New Year!