Gingerbread French Toast drizzled with warm cinnamon honey sauce is the perfect addition to your holiday breakfast table.
The best part of this delicious recipe is that it can be thrown together in just a few minutes and tucked away in the fridge overnight for an easy, no fuss breakfast that ensures you can spend your time with your family, instead of in the kitchen!
Baked Gingerbread French Toast is rich with molasses, ginger, cinnamon, and cloves, the perfect addition to add a festive touch to a holiday morning. Alternatively, if you prefer the traditional method of making french toast, slice the bread into thick slices and set it aside. Combine the remaining ingredients, whisking well to combine.
Heat a frying pan lightly greased with a pat or two of butter over medium heat. Dip the bread slices into the egg mixture, turn over once to evenly coat, then allow the excess to drain off. Gently place in the pan and fry, when one side is golden brown, flip and cook the other side.
Serve with a drizzle of warm cinnamon honey sauce, or maple syrup, as desired.
This recipe makes 12 generous slices, normally we serve 2 slices per person. It’s quite filling!
Baked Gingerbread French Toast
You’ll Need:
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 butter a 9″x13″ baking dish.
- Break the bread into pieces (or cut into slices) directly into the buttered baking dish.
- In a large mixing bowl, beat the brown sugar, ginger, cinnamon, molasses and cloves with the melted butter until mixed, then add the remaining ingredients, mixing well until completely combined.
- Pour the mixture evenly over bread, gently toss to coat. Let sit for at least five minutes. If you’d like, at this point you can wrap the dish with plastic wrap and place it in the fridge overnight.
- Bake at 350º F for 45 minutes to one hour, until the eggs are set.
- Check at the 30-minute mark to ensure the top isn’t over-browning, if it is, cover it loosely with foil.
Half Batch Baked Gingerbread French Toast
Need a Smaller Batch (2-4 people):
1/2 lb day-old crusty white bread (I used Italian bread)
6 eggs, lightly beaten
3/4 cup milk
1/2 cup heavy cream
1/4 cup molasses
3 Tbsp melted butter
1 Tbsp brown sugar
3/4 tsp powdered ginger
3/4 tsp cinnamon
1/4 tsp ground cloves
- Preheat oven to 350º. Generously butter a 9″x13″ baking dish.
- Break the bread into pieces (or cut into slices) directly into the buttered baking dish.
- In a large mixing bowl, beat the brown sugar, ginger, cinnamon, molasses and cloves with the melted butter until mixed, then add the remaining ingredients, mixing well until completely combined.
- Pour the mixture evenly over bread, gently toss to coat. Let sit for at least five minutes. If you’d like, at this point you can wrap the dish with plastic wrap and place it in the fridge overnight.
- Bake at 350º F for 45 minutes to one hour, until the eggs are set.
- Check at the 30-minute mark to ensure the top isn’t over-browning, if it is, cover it loosely with foil.
Warm Cinnamon Honey Sauce
1 teaspoon Cinnamon
1/4 cup Butter
1/3 cup Honey
1 tablespoon fresh Lemon Juice
1/3 cup heavy cream
- In a small saucepan, over medium heat combine Honey, butter, cinnamon and lemon juice.
- Stir continually until butter the ingredients are fully combined.
- Using a whisk, slowly add the heavy cream to the honey mixture, stirring constantly.
- Bring the mixture to a gently boil for about 1 minute. Remove from heat and continue to whisk for one minute.
More Topping Ideas
Another delicious topping option is to add cinnamon pan fried apples over the top. Core, peel and dice a large apple. Add two tablespoons of butter to a small skillet over medium heat, add the diced apple pieces, 2 tablespoons of brown sugar and half a teaspoon of cinnamon. Stir and cook until the apples are softened. Serve hot over gingerbread french toast.
Gingerbread French Toast- Baked or Fried
Equipment
Ingredients
- 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
- 1 teaspoon Cinnamon
- ¼ cup Butter
- ⅓ cup Honey
- 1 tablespoon fresh Lemon Juice
- ⅓ cup heavy cream
Instructions
- Preheat oven to 350º. Generously butter a 9"x13" baking dish.
- Break the bread into pieces (or cut into slices) directly into the buttered baking dish.
- In a large mixing bowl, beat the brown sugar, ginger, cinnamon, molasses and cloves with the melted butter until mixed, then add the remaining ingredients, mixing well until completely combined.
- Pour the mixture evenly over bread, gently toss to coat. Let sit for at least five minutes. If you'd like, at this point you can wrap the dish with plastic wrap and place it in the fridge overnight.
- Bake at 350º F for 45 minutes to one hour, until the eggs are set.
Warm Cinnamon Honey Glaze Instructions
- In a small saucepan, over medium heat combine Honey, butter, cinnamon and lemon juice.
- Stir continually until butter the ingredients are fully combined.
- Using a whisk, slowly add the heavy cream to the honey mixture, stirring constantly.
- Bring the mixture to a gently boil for about 1 minute. Remove from heat and continue to whisk for one minute.
Equipment
Notes
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
This looks absolutely divine, I can’t wait to try it. Printed and my wife is in the kitchen whipping it together RIGHT NOW!! Merry Christmas to you and yours