Ingredients
- 8-12 pieces thick-cut bread French bread, brioche, challah, French baguette
- 1 cup cream
- 4 large eggs or 7 egg yolks
- 1/4 cup sugar
- 2 Tbs molasses
- 1/2 tsp cloves ground
- 1 tsp ginger dried and ground
- 1 tsp cinnamon ground
- 1/4 tsp salt
- 1 Tbs flour optional to help thicken
Method
- Whisk all ingredients together (except the bread) until there are no lumps.
- Heat griddle or fry pan on medium to medium-high heat. Spray with pan spray or coat with a small amount of butter.
- Soak each slice of bread in egg mixture for 10-15 seconds to allow bread to absorb mixture.
- Place on heated griddle or in fry pan. Cook for 3-5 minutes on each side or until golden brown.
- Serve immediately with butter, preferred syrup or toppings.
See notes for directions for Gingerbread French Toast Casserole-style.
Notes
GINGERBREAD FRENCH TOAST CASSEROLE:
If making recipe as a baked casserole, increase cream to 1 1/2 cups. Make egg mixture according to recipe above with the exception of increased cream.
- Preheat oven to 350°F. Cut bread into 1 inch cubes.
- Prep 8x8 or 9x9 baking dish by spraying with pan spray. Add bread cubes until pan is about 3/4 full (number of slices will vary depending on type of bread used).
- Pour egg mixture over bread cubes. Bread should absorb all liquid and be fully moistened.
- Bake at 350°F for 30-40 minutes or until casserole is golden brown and begins to "puff" in the center signifying the eggs in the mixture are cooked and custard is done. Center should have a slight giggle when moved but should not be runny.
- Remove from oven. Let cool for 5-10 minutes. Serve with your favorite syrup or toppings.