Gingerbread French Toast Bake – pieces of french bread soaked in classic gingerbread flavors, baked into a rich custard-like french toast casserole, and topped with an easy eggnog syrup.Christmas excitement has filled our home. With Christmas morning only a few short days away, I’m already planning our special Christmas morning breakfast. This Gingerbread French Toast Bake is a great choice. It’s full of all the classic gingerbread flavors and spices: molasses, cloves, ginger, and cinnamon. Top it off with a drizzle of homemade easy eggnog syrup and Christmas morning will be perfection… It’s like eating a gingerbread cookie with a glass of eggnog for breakfast… SO DELICIOUS!If you like this recipe, you may also like these:
- Sprinkled-Sugar Cranberry Oatmeal Muffins
- Easy Cinnamon Apple Crumb Streusel Muffins
- Feather Soft Cinnamon Rolls
- Easy Buttermilk Salted Caramel Sauce
- 25+ Christmas Morning Breakfast Ideas
Can this gingerbread french toast bake be made ahead?YES! After you finish helping Santa “deliver” the presents under the tree, you can make this french toast bake the night before you plan to bake it. That will leave your morning free from breakfast prep and messes. If you prepare this fresh toast bake the night before, in the morning, it will be ready for the oven. No mixing, no hassle. I even like to save on time and dishes by making this gingerbread french toast in a disposable tin pan. You can find 9×13 inch pans here or 8×8 inch pans here.You can also make the eggnog syrup the night before too. Just store it in the fridge until you are ready to serve, then pop it in the microwave for 30-45 seconds just to warm it up. This eggnog syrup is SOOOO easy and really makes this breakfast delicious and festive.
How do I know when this gingerbread french toast bake is done?Sometimes it can be tricky knowing when a custard-like egg-filled dish is done. Rest assured, I have a couple tips and tricks to know when this gingerbread french toast bake is done.
- Bread becomes toasted and golden brown. This can be hard to tell sometimes because the egg mixture is brown from the molasses but usually you can still see edges of the bread when it’s begun to toast.
- No “soupy” egg mixture in the middle. Once the casserole is fully baked it will have some “jiggle” to it still but should not have any liquid egg mixture in the center. It will be soft and by even be “juicy” but should not have any liquid egg left.
- French toast bake begins to puff. Like with most egg-filled dishes, when the egg begins to cook it will fill with air and “puff up.” The same concept will apply to this french toast bake. The french toast will raise about a 1/2 inch even in the center. This is a good indicator that it’s done or almost done. I think this is one of the best ways to know if it’s done.
Can I make this gingerbread french toast recipe in a smaller pan?I would not recommend making this recipe in a smaller pan because it will take much longer to cook and may not set fully (it will be runny). If you don’t have a 9×13 inch pan but do have an 8×8 inch pan, you can adjust the recipe accordingly. I will leave a recipe for both sizes of pans below.
What will you be enjoying for Christmas morning breakfast?
Gingerbread French Toast Bake:
- 3/4 loaf french bread, cubed in 1-inch pieces
- 1 1/2 cups cream
- 1/2 cup sugar
- 1/4 cup molasses
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 6 whole eggs, or 11 egg yokes for a richer custard
- 1 cup powdered sugar
- 1/2 cup eggnog
- 1/4 tsp nutmeg
- 1/8 tsp cinnamon
- 1/8 tsp clove
- 1/4 tsp vanilla
Gingerbread French Toast Bake:
- Place bread cubes in greased 9x13 inch pan.
- Beat eggs, add remaining ingredients. Mix until combine completely.
- Evenly pour egg-cream mixture over bread cubes.
- Bake at 350 degrees F. for 40-50 minutes or until casserole has begun to puff in the middle and all liquid has been absorbed.
- Mix all ingredients together. Refrigerate until ready to serve. When ready to serve, heat in the microwave for 30-45 seconds just to warm.
- To make in 8x8 inch pan use: 1/2 loaf french bread, 1 cup cream, 1/3 cup sugar, 2 T molasses, 1/4 tsp cloves, 1/4 ginger, 1/2 tsp cinnamon, 1/4 salt, 4 whole eggs (or 7 egg yokes). Bake at 350 degrees F. for 30-35 minutes until all liquid has absorbed.
You can make this recipe the night before! Make in pan and refrigerate until ready to bake. Add 1-2 minutes to bake time.