Baked French toast has to be one of the easiest and most satisfying breakfast dishes to make. Mix some eggs, cream, sugar and butter in a bowl, pour it over some day old bread and into the oven it goes. About an hour later the house smells amazing and out of the oven comes a buttery golden brown masterpiece that everyone wants to dive into. And you didn’t even have to break into a sweat to make it.
I especially like seasonal French toast dishes. A few months ago I shared with you a beautiful Pumpkin Custard Baked French Toast that my family looks forward to each fall. And now that Christmas is just weeks away, we’ve moved on to their favorite seasonal baked French toast dish of the year. Baked Gingerbread French Toast.
A very simple variant of traditional French toast, this version incorporates the flavors of molasses, ginger, cinnamon and cloves. The classic spices of gingerbread which makes for a very special holiday breakfast treat.
If you have overnight guests this holiday season, you could very well whip this up the night before, toss it into your fridge and bake it in the morning. Don’t you love holiday dishes that are impressive but easy to make? Me too.
I served this up pretty simply with just a dusting of powdered sugar and some Vermont maple syrup. It would also be lovely with some fresh made whipped cream. So if you love gingerbread cookies but don’t have time to bake them this holiday season, try this instead. Less work, same flavor. Win win.
- 1 lb day old crusty white bread (I used Italian bread)
- 12 eggs, lightly beaten
- 1½ cup milk
- 1 cup heavy cream
- ½ cup molasses
- 6 Tbsp melted butter
- 2 Tbsp brown sugar
- 1½ tsp powdered ginger
- 1½ tsp cinnamon
- ½ tsp ground cloves
- powdered sugar for dusting
- Preheat oven to 350º. Generously grease a 9×13 baker. (I suggest using butter)
- Cube the bread into chunky pieces. Place in baker.
- Mix the rest of the ingredients in a large mixing bowl until combined. Pour over bread. Toss well to coat. Let sit for five minutes.
- Place in a 350º oven for 45 minutes to one hour. Bake until eggs are set. If the top gets too brown while baking, cover with foil.