Ingredients
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:
- 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.
Eggnog Syrup:
- 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 (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
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.