Overnight Gingerbread French Toast Breakfast Bake
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
30 mins
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Additional Time
23 hrs 25 mins
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Total Time
1 d
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Servings
1 8-by-8-inch pan, about 6 very hearty portions
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Calories
780 kcal
Overnight Gingerbread French Toast Breakfast Bake
Description
This recipe starts by arranging sliced French bread in a foil-lined baking pan, packing slices close but allowing room for the custard to seep between. The custard combines melted butter, eggs, milk (adjusted for bread dryness), maple syrup, molasses, and a blend of warm spices. Pouring the custard slowly over the bread lets it soak thoroughly overnight.
When baked, the mixture sets into a pudding-like texture with a lightly crisped top and soft interior that showcases the classic gingerbread flavors resembling the spices used in holiday baking. The maple syrup and molasses provide a sweet, deep flavor while the spice mix adds warmth and complexity.
Serving this bake dusted with confectioners' sugar and extra maple syrup complements its rich flavor. It is excellent served warm for a special occasion breakfast or brunch, offering a make-ahead option that simplifies morning preparation.
Ingredients
- 1 French bread sliced about 3/4-inch thick, about 24 slices (I used fresh, but 1 or 2-day old is fine, long loaf
- ¼ cup butter melted (half of 1 stick, unsalted
- 3 egg large
- ½ cup milk optionally use 3/4 cup if your bread is old or very crusty/hard
- ¼ cup maple syrup
- ¼ cup light medium, or dark molasses (not blackstrap, too bitter)
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- ½ to 1 teaspoon ground nutmeg or to taste
- ½ to 1 teaspoon cloves or to taste, ground
- pinch salt optional and to taste
- confectioners' sugar optional, for dusting
- maple syrup for serving, Ginger Molasses variety or regular maple syrup
Instructions
- Line an 8-by-9-inch pan with aluminum foil, spray with cooking spray.
- Add the sliced bread in 3 rows of about 8 slices per row, slightly overlapping. It will be a tight fit to get 3 rows in when bread is dry, but softens as it marinates and you can rearrange it with ease, if necessary, after time has passed; set pan aside.
- In a large microwave-safe bowl, melt the butter, about 1 minute (or use browned butter). Allow the butter to cool momentarily so you don’t scramble the eggs or curdle the milk.
- Add the next 10 ingredients, through optional salt, and whisk to combine. I used the full amount of spices listed, but if you’re more sensitive to spices, reduce them to taste, possibly halving all amounts.
- Slowly and evenly pour mixture over the bread, gently separating the slices with your fingers, and pour marinade between the slices. It will seem like a lot and it is, but most soaks in overnight.
- Cover pan with foil to prevent fridge smells, and place in fridge for at least 4 hours, but overnight (or up to 24 hours) is better.
- When ready to bake, preheat oven to 350F and remove pan from fridge while oven preheats.
- The next morning, carefully spoon any pooled liquid at the bottom of the pan over the top of the bread, redistributing it and re-drenching any white patches or dry looking places.
- Bake for about 20 to 35 minutes, or until done. Baking times will vary greatly based on how much liquid did or didn’t soak into your bread, how firm or soft bread was to begin with, personal preference for doneness, oven and climate variances, etc. I baked for 28 minutes in my very hot-running oven; my bread was very soft and fresh, and it was very juicy before baking. I didn’t need to, but if you feel like your bread is crisping up or browning a bit too quickly, tent with a sheet of foil laid over the top.
- Optionally, dust with confectioners’ sugar, and serve with butter and syrup, or your favorite French toast toppings, i.e. fruit or jam. French toast is best fresh, but extra will keep airtight for up to 4 days in the fridge. Reheat gently in the micro before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18-by-8-inch pan, about 6 very hearty portions
Amount Per Serving
Calories 780 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 780kcal | 39% |
| Carbohydrates | 158g | 53% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 115mg | 38% |
| Sodium | 586mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 117g | 234% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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