Recipe: oozy boozy French toast

These days, all the days are starting to blur into one (hello, wine on Monday), but now that we’ve somewhat got used to the new normal, I also enjoy marking the weekend properly again. With brunch, for example, or even better: boozy brunch! How about drunk French toast?

Not for the faint-hearted or the kids, this French toast, but super easy to make and fun to share with the neighbors if you can’t finish it all. You don’t even have to dip the slices, by the way, because everything goes straight into a dish. Feel free to vary the alcohol, and you can easily add a few things from the pantry to this basic recipe, such as cranberries or pecans. Once you’ve put everything into the baking dish in no time at all, leave it in the fridge overnight. Pop it in the oven the next day, and cheers (again) to the weekend!

How to make drunk French toast

• Grease a baking dish measuring approximately 20 x 25 cm (a square one is fine too) with butter.
• Mix the milk with the eggs, sugar, salt and alcohol.
• Cut the bread into fairly thick slices of approximately 3 cm and arrange one layer in the dish, overlapping like roof tiles, packed tightly and as close together as possible.
• Sprinkle any extras, such as nuts or dried fruit, cut into pieces over the bottom layer.
• Place another layer of bread on top.
• Pour the milk/liqueur mixture over it.
• Cover with a properly fitting lid or plenty of plastic wrap and place in the fridge overnight.
• The next day, preheat the oven to 180° C.
• Remove the lid from the dish and lightly sprinkle the contents with cinnamon and sugar.
• Bake for half an hour or a little longer, until everything is beautifully golden brown.
• Cut into generous pieces and serve with a knob of butter, honey, fresh fruit or powdered sugar, or a combination of these.

Also read:

• Recipe: French toast made with sugar bread and bacon
• The ultimate brunch toastie to go with your Bloody Mary
• Video: how to make banana bread waffles