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–+ servings
Gingerbread French Toast Bake

Gingerbread French Toast Bake: A Cozy Holiday Morning Treat

Delight in this Gingerbread French Toast Bake, a warm holiday breakfast filled with the flavors of ginger, cinnamon, and cloves.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 10-11 oz French Bread, cubed
  • 1 cup Cream or milk for a lighter option
  • 1 cup Sugar brown sugar preferred
  • 1/4 cup Molasses essential for gingerbread flavor
  • 1/2 tsp Ground Cloves or allspice as a substitute
  • 1 tsp Ground Ginger fresh ginger can be used
  • 1 tsp Cinnamon or allspice if needed
  • 1/4 tsp Salt
  • 4 Eggs consider extra yolks for richness
For the Eggnog Syrup
  • 1 cup Powdered Sugar granulated sugar can be used
  • 1 cup Eggnog non-dairy options work too
  • 1/4 tsp Nutmeg optional
  • 1/4 tsp Clove optional
  • 1 tsp Vanilla

Equipment

  • 9x13 baking pan
  • Large mixing bowl

Method
 

Step‑by‑Step Instructions for Gingerbread French Toast Bake
  1. Grease a 9x13 baking pan with butter or cooking spray. Arrange cubed French bread in the bottom of the pan.
  2. In a large bowl, whisk together the eggs and cream. Add sugar, molasses, ground cloves, ground ginger, cinnamon, and salt. Mix until smooth.
  3. Pour the custard mixture over the bread cubes, pressing down gently to ensure absorption. Let sit for 15 minutes.
  4. Preheat oven to 350°F. Bake for 40-50 minutes until puffed and golden brown on top.
  5. Whisk together powdered sugar, eggnog, and optional spices in a separate bowl. Chill in the refrigerator.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 140mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 10IUCalcium: 6mgIron: 6mg

Notes

Assemble the bake the night before for easy baking on Christmas morning. Store leftovers in an airtight container for up to 3 days.

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