Gingerbread French Toast Bake at Home

Hooray it’s Friday! I don’t know about you, but I’m certainly ready for the weekend. I’m also equally excited to share this fine and deliciously brunchy French toast bake. As you probably know, breakfast and brunch is my go-to thing, especially served at dinnertime and/or around the holidays. Typically my idea of a holiday breakfast consists of fresh fruit, a casserole of some sort and a carafe of coffee. And when I say typically, I truly mean mandatory because I’m always in the mood for a fireside breakfast casserole. And coffee. Always.

First, the most important ingredient in this French toast bake, is the bread (obviously). For this dish, I use is brioche, which basically tastes like a doughnut. Yes! Doughnut bread that soaks up a brown sugar custard, then gets drizzle with a sweetened buttery gingerbread topping and baked until the top is golden and the inside custardy bread goodness. Only to be dusted with powdered sugar and drizzled with real maple syrup.

So yes, basically it’s dessert for breakfast, but when it’s Christmastime anything goes, right?

And this goes well with coffee, my friends. Coffee and company. Two of the dependable things this time of year!

To cook this Gingerbread French Toast Bake Gather:

• brioche
• eggs
• dark brown sugar
• kosher salt
• vanilla
• half & half
• butter
• granulated sugar
• from-scratch gingerbread spice mix

Next cut 1 loaf (a little over 1 pound) brioche into cubes and place them into a 9×13 baking dish that has been sprayed with olive oil or coconut oil.

Then in a mixing bowl, combine the 6 eggs, with 1/2 cup dark brown sugar, a pinch (or 1/8 teaspoon) of kosher salt and 2 teaspoons pure vanilla extract.

Next pour in 2 cups of half & half and whisk until thoroughly combined.

Next, pour the brown sugar custard over top of the brioche. Then slip it into your fridge to chill for 30 minutes.

Next preheat your oven to 350℉ (or 180℃).

Meanwhile, make the gingerbread topping. In a small saucepan, melt 4 tablespoons (half a stick) of butter. Once melted, whisk in 1/4 cup of granulated sugar and 1 tablespoon gingerbread spice mix.

Allow this mixture to cool a bit before drizzling it over top of the chilled, custard-soaked brioche. Cover the French toast casserole with aluminum foil and bake in your preheated oven for 30 minutes.

Then uncover and continue to bake for 15 to 20 more or until the top is crisp and golden.

Allow the gingerbread French toast bake to cool for about 5 minutes before dusting it with powdered sugar.

To make it extra festive, I added some pomegranate arils. And if I was truly on the top of my game, a sprig of mint as a garnish would’ve been a nice touch.

I didn’t even add extra butter to this because it’s that moist and satisfying.

Only a little drizzle of maple syrup and fork is all you’ll need. However, a little butter never hurt anyone nor has it ruined French toast, so go ahead and add it if you want to.

If you were wondering what to make for breakfast on Christmas Day (or even on Christmas Eve morning), I’ve got you covered! Because not only does this gingerbread French toast bake serve a small crowd it is so unfussy and will fill your house up with the aroma of Christmas!

Enjoy! And if you give this Gingerbread French Toast Bake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!