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Overnight Baked Gingerbread French Toast for Christmas Breakfast
This Overnight Baked Gingerbread French Toast is perfect for Christmas breakfast. Prepare it the night before, and just pop it in the oven in the morning.
Course
Toasts and Sandwiches
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
Calories
410
kcal
Author
The Worktop
Ingredients
3
large
eggs
½
cup
milk
(120 milliliters)
¼
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
½
teaspoon
ground all spice
¼
teaspoon
ground nutmeg
¼
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
Instructions
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.
Notes
Recipe adapted from
Averie Cooks
.
Nutrition
Calories:
410
kcal
|
Carbohydrates:
62
g
|
Protein:
12
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Cholesterol:
115
mg
|
Sodium:
437
mg
|
Potassium:
300
mg
|
Fiber:
2
g
|
Sugar:
20
g
|
Vitamin A:
405
IU
|
Vitamin C:
0.2
mg
|
Calcium:
111
mg
|
Iron:
3.6
mg