#Bailey whipped cream recipe zip

When ready to assemble, place the whipped cream into a piping bag with a star tip.Ģ. Whip the cream and fold in 2 Tbs Baileys. 2 Tbs Bailey’s Irish Cream + more for wetting the Cakeġ.Assembly Drizzle chocolate sauce over the French toast, then top with a dollop of whipped cream and fresh fruit.Calories: 386 kcal Bailey’s Irish Cream Trifle Stir until completely combined, heating 10 more seconds at a time as needed. Adjust the heat up or down as necessary Chocolate Sauce Add the chocolate and heavy cream to a bowl and microwave for 30-60 seconds until hot. Clean out the pan with a paper towel, add more butter, and repeat with the remaining pieces of bread. Cook for about two minutes, then flip and cook another two minutes on the other side until golden. Pick up the bread and allow some of the custard to slide off, then add to the frying pan. Preheat a frying pan over medium to medium low heat, add a tablespoon of butter, and swirl it around to coat. Soak until the bread is noticeably softer, but still holds enough structure to transfer it to the pan. Place two slices of bread into the custard and allow it to soak for about two minutes, then flip and soak for another two minutes. Poke each slice all over with the tines of a fork (this aids in better absorption). French Toast Whisk together the eggs, Baileys, heavy cream, milk, sugar, and vanilla extract in a large, shallow bowl. Whip until it holds stiff peaks on the whisk. Whip the heavy cream, vanilla and powdered sugar on medium high speed until it starts to thicken, then increase the speed to high and drizzle in the Baileys. Place the bowl of a stand mixer and whisk attachment in the freezer for 10-15 minutes. Fruit & Cream Cheese Puff Pastry Danishīaileys Whipped Cream Start by making the whipped cream.It may be too low and need to be increased slightly. Second, be sure not to crowd the pan when frying the bread! It the pieces are too close together, they will steam rather than pan fry. Why isn't my French toast crispy?įirst, be sure to coat the pan in a fat like butter, cooking spray, or olive oil. It should feel very soft, but still have just enough structure that it can be transferred to the frying pan without breaking. How do I know when the French toast is soaked?įrench toast is ready when it has become significantly softer and noticeably absorbs some liquid. You need to add heavy cream for this the Bailey whipped cream to fluff up appropriately. You cannot just whip Baileys as it does not contain enough milk fats. Reheat in a relatively hot skillet with butter. Store in the fridge for 5 days or the freezer for one month.

#Bailey whipped cream recipe zip

Store any leftover slices of baileys French toast (before adding chocolate sauce or whipped cream) in a zip top bag with the air removed. While I do prefer brioche or challah best, my next suggestions would be: Italian loaf, French loaf, or even croissants!īecause this recipe is developed using a custard base, I do not suggest omitting or substituting the heavy cream. Next, you can go with a few bread choices. First, you can switch up the alcohol to Kahlua, Rumchata, or eggnog. There are a few ways you could mix up this Baileys French Toast recipe. STEP 2: In a large, shallow bowl, whisk together the eggs, heavy cream, Baileys Irish Cream, milk (water could also be used, if necessary), and vanilla. Poke holes throughout each slice with the tines of a fork. STEP 1: Use a serrated knife to slice the brioche or challah into ½'-¾' slices at the thickest parts of the bread loaf. This will be used to whip up the Baileys whipped cream more quickly. The French toast will get transferred here in between batches to remain warm.Īdditionally, add the bowl of a stand mixer (or metal mixing bowl if using a hand mixer) and the whisk attachment(s) to the freezer. Stand mixer or handheld mixer (for Baileys whipped cream)īefore beginning, heat an oven to 200℉ and place an empty sheet pan on the middle rack.If you have the ability, you can also make the French toast on a griddle! I like to use salted butter to fry up the French toast, as it slightly soaks into the bread and is the perfect contrast. I find that berries (blueberries, raspberries, strawberries, blackberries) go best with this recipe. For the luscious chocolate sauce! Chopped chocolate or chocolate chips can be used. For both the custard and the whipped cream. This will be used every component: custard, whipped cream, and chocolate sauce. I do not recommend a pre-sliced bread from the bread aisle, as they tend to be too squashy. A French or Italian loaf can also be used. This recipe is best with challah or brioche bread from the bakery.