This overnight Baked Gingerbread French Toast is a special treat for the Christmas breakfast. Prepare it the night before and simply pop it in the oven the next morning. It will fill your kitchen with the scent of warm spices.
Listening to Christmas music and eating this Baked Gingerbread French Toast really fooled me into thinking it was time for Christmas breakfast already! We lounged around in pajamas while we dug into this Baked Gingerbread French Toast over the weekend. It felt like even the puppy thought it was Christmas breakfast as she slept soundly in her bed cuddled up to her new toy (thank you, Black Friday sales!).
But alas, we still have several more weeks to go. That’s alright though, because there are so many good Christmas breakfasts that I still want to share with you. Here’s just the first of the bunch.
Gingerbread is always a favorite around here. Last year, we decked out in gingerbread gear for our Christmas cards. When I say decked out in gingerbread, I mean the whole shebang: gingerbread onesie, gingerbread sweater, gingerbread hat, gingerbread cookies, and even gingerbread wall decoration. It’s quite embarrassing, so I won’t share the photo here, but you can see it on Jonathan’s blog, Life With Your Mother (just be warned that there’s a lot of TMI-type information in his blog).
This year, we’ll just stick to Baked Gingerbread French Toast. We do have our Christmas cards done, but you’ll just have to wait for it :)
Overnight Baked Gingerbread French Toast for Christmas Breakfast
- 3 large eggs
- 1/2 cup milk (120 milliliters)
- 1/4 cup unsalted butter (57 grams) - melted
- 6 tablespoons maple syrup (112 grams)
- 2 tablespoons molasses (40 grams)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground all spice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 loaf sourdough bread or raisin bread (450 grams) - cubed into 1-inch (2.5-cm) pieces
- pinch of salt
- powdered sugar - for dusting
- maple syrup - for serving
Grease a 9-in x5-in loaf pan with melted butter.
In a large bowl, whisk together the eggs and milk. Whisk in all the ingredients, except for the bread.
Add the cubed bread in the bowl and toss to coat the bread. The bread will absorb some, but not all of the liquid.
Once all the bread has been coated in the egg mixture, pour everything into the prepared pan. Cover and set in the refrigerator overnight.
The next morning, give it a quick stir and preheat oven to 350°F / 175°C. Bake in preheated oven for 25-30 minutes.
Serve with a dusting of powdered sugar and additional maple syrup.
Recipe adapted from Averie Cooks.