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Donal Skehan
One Tin Irish Cream & Chocolate Brioche French Toast Bake | DonalSkehan.com
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One Tin Irish Cream & Chocolate Brioche French Toast Bake

December 18

This is comfort baking at its most indulgent. Rich brioche soaks up a silky Irish-cream custard, while pockets of melted dark chocolate keep every spoonful decadent and gooey. Baking it all in one tin makes it wonderfully relaxed – perfect for slow weekends, sharing at the table, and serving warm with clouds of softly whipped cream.

  • serves Serves 4
  • time 50 mins

Method

  1. 1. Whisk the eggs, caster sugar and vanilla together lightly until combined then gradually whisk in the double cream andIrish cream liqueur until well combined.
  2. 2. Spread the brioche with the softened butter then sprinkle with 50g of the demerara sugar.
  3. 3. Use any remaining butter to lightly grease an ovenproof dish that measures roughly 20 x 30cm. Layer the brioche slices into the dish, sprinkling the chocolate between the slices.
  4. 4. Pour over the custard mixture and leave to soak for 10 - 15 minutes.
  5. 5. Preheat the oven to 160°C/140°C fan/320°F/Gas Mark 3 then, when ready to cook, sprinkle the dish evenly with the remaining two tablespoons of demerara sugar.
  6. 6. Place in the oven to bake for 35 - 45 minutes until golden and the custard has set but is still gooey.
  7. 7. To serve, whisk the remaining one tablespoon caster sugar, 300ml cream and 75ml Irish cream together in a bowl until you have a whipped cream with soft peaks.
  8. 8. Serve in bowls topped with the whipped cream.

Ingredients

3 large eggs

¾ cup superfine sugar, plus 1 tablespoon

1 tablespoon vanilla bean paste

1½ cups heavy cream, plus 1¼ cups

⅔ cup Irish cream liqueur, plus ⅓ cup

1 loaf brioche, thickly sliced and cut into triangles

7 tablespoons unsalted butter, softened

¼ cup turbinado sugar, plus 2 tablespoons

3½ oz dark chocolate, roughly chopped (about ⅔ cup)

3 eggs

150g caster sugar, plus 1 tbsp

1 tbsp vanilla bean paste

350ml double cream, plus 300ml

150ml Irish cream liqueur, plus 75ml

1 loaf brioche, thickly sliced and then cut into triangles

100g butter, softened

50g demerara sugar, plus 2 tbsp

100g dark chocolate, roughly chopped