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Food And Nutrition

How To Make Baileys French Toast

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3 months ago

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Baileys French toast is made of fluffy, sweet challah bread soaked in a Baileys-infused egg wash and topped with a decadent chocolate and Baileys sauce. It’s easy to make, and the Irish cream offers so much flavor that you barely need to add any other ingredients.

Challah or brioche bread works best for this recipe since they are thick, rich, and already have great flavor. However, you can use another bread of your choice. Thinner, less sturdy bread will need less time soaking in the egg wash and will have a shorter cooking time.

This French toast can be served any time of the year. It’s great for Christmas morning or St. Patrick’s Day, but it’s also delicious on a weekend or served for a springtime brunch. It can easily be doubled or tripled for larger groups and you can turn it into an overnight French toast bake.

Ingredients

For the French Toast:

  • 4 large eggs
  • 3/4 cup milk
  • 1/4 cup sugar
  • 1/4 cup Baileys Irish Cream
  • 1 teaspoon vanilla extract
  • 4 to 6 slices challah bread
  • 2 tablespoons butter

For the Chocolate Sauce:

  • 4 ounces dark chocolate
  • 2 tablespoons heavy cream
  • 2 teaspoons Baileys Irish cream

For Serving:

  • Whipped cream, optional
  • Fresh strawberries, optional

Steps to Make It

Make the Challah French Toast

  1. Gather the ingredients.

    Bailey's French toast ingredients

  2. Whisk eggs in a shallow bowl until whites and yolks are completely incorporated.

    Whisked eggs in a shallow container

  3. Add in milk, sugar, Baileys, and vanilla extract to eggs and whisk again.

    Egg batter whisked together in a ceramic dish

  4. Soak each slice of bread in egg mixture, making sure to coat both sides. Soak for a minute or so, longer if bread is extra thick, and less time if you are using a thinner bread.

    bread soaking in egg wash

  5. Heat a skillet with a tablespoon of butter on medium-low heat. Cook French toast for 3 minutes per side, or until golden brown and heated through.

    cooked French toast in the pan

  6. Keep finished French toast warm in a 200 F oven. Cook remaining French toast using remaining butter. While the French toast is cooking, gather ingredients for chocolate sauce.

Make the Chocolate Sauce

  1. Gather the ingredients.

    chocolate sauce ingredients

  2. Add chocolate chips, heavy cream, and Baileys to a microwave-safe bowl. Heat on high for 30 seconds, stir, and then heat again in 15-second increments until the mixture is completely melted.

    chocolate sauce in a bowl with a spoon

  3. Drizzle French toast with chocolate sauce and top with whipped cream and strawberries if you wish.

    Baileys French Toast with chocolate sauce, whipped cream, and strawberries
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Food And Nutrition

Homemade Popcorn Trail Mix with Blueberries, Walnuts, Seeds and Chocolate

Published

3 months ago

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June 16, 2023

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Homemade Popcorn Trail Mix with Blueberries, Walnuts, Seeds and Chocolate

Servings: 2
Serving size: About 1 cup
Prep time: 5 minutes

Ingredients

  • ½ cup fresh blueberries
  • 1 ounce walnut halves
  • 1 cup air-popped popcorn
  • 1 tablespoon shelled pumpkin seeds
  • 1 tablespoon dark chocolate chips

Instructions

  1. Combine ingredients in a bowl and gently stir to combine. Eat within 24 hours.

NUTRITION PER SERVING: 187 calories, 14g total fat, 3g saturated fat, 0mg cholesterol, 1mg sodium, 15g carbohydrate, 3g fiber, 7g sugar, 5g protein, 182mg potassium, NA phosphorus

Nutrition information not available for dark chocolate chips.

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Food And Nutrition

Preparing Red cabbage salad

Published

3 months ago

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June 16, 2023

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This red cabbage salad is a colourful variation on a classic coleslaw. It includes zingy flavours of grapefruit, ginger, fresh mint and coriander. Serve at summer barbecues, picnics with burgers or as an irresistible addition to a festive winter buffet.

Each serving provides 193kcal, 4g protein, 20g carbohydrate (of which 20g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.2g salt.

Ingredients

  • ½ red cabbage, cored and finely shredded
  • ¼ Savoy cabbage, cored and finely shredded
  • 1 large carrot, finely shredded
  • 1 red grapefruit, peeled and segmented
  • 2 tbsp finely chopped fresh mint leaves, plus extra to garnish
  • 2 tbsp finely chopped fresh coriander, plus extra to garnish
  • 4 tbsp natural yoghurt
  • 2 tbsp mayonnaise
  • 1 tsp cumin seeds, toasted
  • 2 limes, juice only
  • 1 tsp finely grated fresh root ginger
  • 1 red chilli, finely chopped
  • 2 tsp clear honey
  • sea salt
  • 1 tsp nigella seeds, to garnish

Method

  1. Put all the cabbage in a wide bowl and add the carrot, grapefruit, mint and coriander.

  2. Whisk together the yoghurt, mayonnaise, cumin, lime juice, ginger, chilli and honey and season with salt to taste. Pour this mixture over the salad and mix well.

  3. Leave to stand for 30 minutes at room temperature.

  4. Just before serving, mix again, then scatter over the nigella seeds and extra chopped herbs.

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Food And Nutrition

Preparing Vegetarian bolognese

Published

3 months ago

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June 16, 2023

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This delicious recipe for vegetarian bolognese sauce with lentils from Eat Well for Less makes enough for 2 meals. Brilliant with spaghetti or in a lasagne.

Each serving provides 296 kcal, 13g protein, 48g carbohydrates (of which 10g sugars), 4g fat (of which 2g saturates), 8.5g fibre and 0.3g salt.

Ingredients

  • 2 tsp olive oil
  • 2 large onions, chopped
  • 3 carrots, chopped
  • 2 stems celery, chopped
  • 2 tsp fresh thyme leaves, or 1 tsp dried thyme
  • 2 garlic cloves, finely chopped
  • 2 tbsp tomato purée
  • 500g/1lb 2oz Puy lentils, rinsed and drained
  • 1 x 400g tin tomatoes
  • 1½ litres/2½ pints vegetable stock
  • 1 tbsp balsamic vinegar
  • 300g/10½oz dried pasta
  • vegetarian cheese, to serve
  • green salad, to serve
  • sea salt and freshly ground black pepper

Method

  1. Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time.

  2. Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more.

  3. Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper.

  4. When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water.

  5. You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point. (See the “tips” section for ideas.)

  6. Tip the drained pasta into the sauté pan with the sauce and mix well, adding the reserved pasta water if necessary to coat all the pasta in sauce. Serve straightaway with a green salad and a grating of cheese.

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