Gingerbread French Toast Bake

Gingerbread French Toast Bake is filled with 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. 

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HOW TO MAKE GINGERBREAD FRENCH TOAST CASEROLE:

Embrace the holiday season with this incredibly quick and easy Gingerbread French Toast Bake. Not only is it simple to make, but it’s also perfect for preparing ahead of time, ensuring a stress-free holiday morning.

Here’s How to Make It:

1. Preheat and Prep: Start by preheating your oven. Grab a baking pan and lightly grease it.
2. Bread Base: Cut French bread into cubes and spread them in the pan.
3. Mix the Ingredients: In a bowl, whisk together eggs, cream, sugar, molasses, and a festive mix of spices like cloves, ginger, and cinnamon.
4. Assemble: Pour the egg mixture over the bread cubes.
5. Bake: Place it in the oven and bake until it puffs up and is fully set.

Eggnog Syrup:

1. Combine: Mix powdered sugar, eggnog, and spices (nutmeg, cinnamon, vanilla).
2. Chill and Warm: Keep it in the fridge until needed, then warm it up briefly for serving.

Make-Ahead Tip:

• Prepare the bake the night before and simply pop it in the oven in the morning. It saves time and allows the flavors to meld beautifully.

This Gingerbread French Toast Bake is the epitome of holiday convenience – quick to make, easy to prepare in advance, and absolutely delicious!

GINGERBREAD FRENCH TOAST BAKE Q&As:

Can I make this gingerbread French toast bake 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.  In the morning, it will be ready for the oven. No mixing, no hassle.  If you want to save on time and dishes, consider making this breakfast in a disposable pan. That makes clean up a breeze! 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 to know when your gingerbread French toast bake is cooked perfectly?

Figuring this out can be a bit challenging, especially with a custard-like dish that’s rich in eggs. To help you out, I’ve got some handy tips and tricks for ensuring it’s just right.

Is the bread turning toasted and golden brown? This is what you should look for first. It’s true that spotting this can be tough due to the brown color from the molasses in the egg mixture. However, the edges of the bread usually give away when they start to toast.

Is there any ‘soupy’ egg mixture left in the middle? When the casserole is fully baked, it will have a bit of a jiggle, but there shouldn’t be any liquid egg mixture in the center. It’ll be soft and might even feel ‘juicy’, but without any uncooked egg liquid.

Does the French toast bake begin to puff up? This is a common occurrence in egg-based dishes: as the egg cooks, it expands by trapping air. This French toast bake will rise about a half-inch, especially in the center. This puffing up is a strong indication that your dish is done or nearly there. I believe this is one of the best ways to know if it’s cooked to perfection.

Can I make this gingerbread French toast recipe in a smaller pan?

I advise against using a smaller pan for this recipe, as it tends to extend the cooking time significantly and might result in an undercooked, runny center. However, if you only have an 8×8 inch pan instead of the recommended 9×13 inch one, you can adapt the recipe accordingly. Below, I’ll provide tailored recipes for both pan sizes to ensure successful results.

What will you be enjoying for Christmas morning breakfast?

Rachel Koller

Gingerbread French Toast Bake

4.58 from 19 votes

 French bread soaked in classic gingerbread flavors, baked into a rich custard-like casserole, topped with an easy eggnog syrup.  A perfect Christmas morning breakfast!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 9 x 13 pan

Calories: 571

Ingredients

  

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Gingerbread French Toast Bake:

• 3/4 loaf french bread cubed in 1-inch pieces, (about 10-11oz)
• 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

Eggnog Syrup:

• 1 cup powdered sugar
• 1/2 cup eggnog
• 1/4 tsp nutmeg
• 1/8 tsp cinnamon
• 1/8 tsp clove
• 1/4 tsp vanilla

Method

 

Gingerbread French Toast Bake:

1. Place bread cubes in greased 9×13 inch pan.
2. Beat eggs, add remaining ingredients. Mix until combine completely.
3. Evenly pour egg-cream mixture over bread cubes.
4. 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.

Eggnog Syrup:

1. Mix all ingredients together. Refrigerate until ready to serve. When ready to serve, heat in the microwave for 30-45 seconds just to warm.
2. To make in 8×8 inch pan use: 1/2 loaf french bread (about 7oz), 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.

Nutrition

Serving: 1gCalories: 571kcalCarbohydrates: 64gProtein: 16gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 462mgSodium: 515mgFiber: 1gSugar: 40g

Notes

You can make this recipe the night before! Make in pan and refrigerate until ready to bake. Add 1-2 minutes to bake time.

Tried this recipe?

Let us know how it was!

O.P. 12.22.18 Updated photos and text : 12.17.23