Gingerbread French Toast
Spend less time cooking and more time celebrating this holiday season with this Overnight Gingerbread French Toast recipe.
Servings: 6
Ingredients
Overnight Gingerbread French Toast
- 1 loaf crunchy French bread
- 1 cup whole milk
- 6 large eggs
- ¼ cup molasses
- ¼ cup packed brown sugar
- ¼ cup unsalted butter melted
- 2 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- 1 teaspoon vanilla extract
- ½ teaspoon cardamom
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup fresh or frozen cranberries
- Streusel topping (recipe to follow)
- powdered sugar and or whipped cream for serving
Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ cup unsalted butter diced
- 2 tablespoon rolled oats
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 pinch salt
Instructions
Overnight Gingerbread French Toast
- Butter a 9 X 13-inch (or similar) baking dish and set aside. Slice the bread into ½-inch slices.
- In a mixing bowl, whisk together the milk, eggs, molasses, brown sugar, butter, cinnamon, ginger, vanilla, cardamom, nutmeg, and salt. Dip the slices of bread in the egg mixture and coat both sides. Arrange the dipped bread in the baking dish. Pour any remaining egg liquid over the top of the bread. Sprinkle with cranberries, tucking some between the slices of bread.
- Wrap the French toast in foil and refrigerate for at least 4 hours, or overnight.
- When ready to bake, pre-heat the oven to 350°F. Remove the foil and sprinkle on the streusel. Replace the foil and bake for 15 minutes. Carefully remove the baking pan and take off the foil. Bake for an additional 10 to 15 minutes or until the top of the bread is crisp and cranberries begin to burst.
- Allow to slightly cool. Serve with powdered sugar or whipped cream.
Streusel Topping
- Add all of the ingredients into a mixing bowl and stir. Cut the pieces of butter into the dry ingredients by smearing the bits of butter between your fingertips. Streusel pieces should range in size from that of a walnut to a pea.