Gingerbread French Toast Bake
Yield: 10
Gingerbread French Toast Bake is buttery, soft and full of warm, seasonal spices. Assemble it the night before and wake up to a festive, filling breakfast or brunch!
Ingredients
French Toast
- 8 cups bread crusty Italian or French loaf, cubed
- 1 cup dried cranberries
- 1 cup orange juice
- 4 Tablespoons butter melted
- 4 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/3 cup molasses
- 1/4 cup maple syrup
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon cloves
Streusel Topping
- 1/4 cup flour
- 1/4 cup brown sugar
- 5 Tablespoons butter cold, cubed
- 1 teaspoon cinnamon
- 1 teaspoon orange zest
Instructions
French Toast
- PREHEAT oven to 350 degrees F. SPRAY a 9x13 baking dish with nonstick cooking spray.
- POUR the orange juice over the dried cranberries.
- TEAR or SLICE bread into cubes (about 8 cups total). PREHEAT oven to 350 degrees F.
- PLACE the cubed bread evenly into the baking dish. STRAIN the cranberries and SCATTER over the bread. Discard the orange juice.
- In a large mixing bowl WHISK together the butter, eggs, milk, cream, molasses, and syrup. ADD in all of the spices and salt.
- POUR the mixture evenly over the bread cubes allowing the bread to soak up the liquid.
- TOP with orange zest and optional Streusel Topping if using.
- COVER with plastic wrap or foil and chill overnight in the refrigerator if making the night beforehand. Or bake immediately.
- BAKE at 350 degrees F for 35-40 minutes until the bread is golden and the custard is set (no liquid remaining).
- Let COOL for 10 minutes before serving.
Streusel Topping
- WHISK together the flour, brown sugar, and cinnamon.
- Using a pastry cutter or a fork, CUT butter into the flour mixture until it resembles coarse sand, leaving some larger chunks.
- If you do not have a pastry cutter you can melt the butter and slowly drizzle it in, being careful to stir the mixture with a fork.
Notes
- Gingerbread French Toast Bake can be made the night before and chilled overnight in the refrigerator.
- After baked, cover and store in an airtight container in the refrigerator for up to 2 days.
- Reheat individual servings in the microwave, air fryer, or toaster oven. Reheat the whole dish of leftovers in the oven at 350 degrees F for 10-15 minutes.