Overnight Gingerbread French Toast Breakfast Bake Recipe

Introduction

This Overnight Gingerbread French Toast Breakfast Bake is a cozy, flavorful twist on classic French toast. Infused with warm spices and molasses, it’s perfect for a holiday morning or weekend treat. Easy to prepare ahead, it soaks overnight to deliver a tender, custardy bake.

Ingredients

• 1 long loaf French bread, sliced about 3/4-inch thick (about 24 slices)
• 1/4 cup unsalted butter, melted (half of 1 stick)
• 3 large eggs
• 1/2 cup milk (use 3/4 cup if bread is old or very crusty)
• 1/4 cup maple syrup
• 1/4 cup light, medium, or dark molasses (not blackstrap)
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 1/2 to 1 teaspoon ground nutmeg (to taste)
• 1/2 to 1 teaspoon ground cloves (to taste)
• Pinch of salt (optional and to taste)
• Confectioners’ sugar for dusting (optional)
• Ginger Molasses Maple Syrup or regular maple syrup for serving

Instructions

1. Step 1: Line an 8-by-9-inch baking pan with aluminum foil and spray with cooking spray.
2. Step 2: Arrange the sliced bread in three rows of about eight slices each, slightly overlapping. It will be a tight fit but will soften as it marinates.
3. Step 3: In a large microwave-safe bowl, melt the butter for about 1 minute. Let it cool briefly to avoid scrambling eggs or curdling milk.
4. Step 4: Add eggs, milk, maple syrup, molasses, cinnamon, ginger, allspice, nutmeg, cloves, and salt to the butter. Whisk until combined. Adjust spices to taste if preferred milder.
5. Step 5: Pour the mixture evenly over the bread, gently separating slices with your fingers to let the marinade soak between them. Most liquid will absorb overnight.
6. Step 6: Cover the pan with foil and refrigerate for at least 4 hours, preferably overnight or up to 24 hours.
7. Step 7: Preheat the oven to 350°F (175°C). Remove the pan from the fridge as the oven warms up.
8. Step 8: Spoon any pooled liquid from the bottom over the top of the bread to re-moisten any dry spots.
9. Step 9: Bake for 20 to 35 minutes until set and golden. Baking time varies based on bread softness and oven. Tent with foil if browning too quickly.
10. Step 10: Optionally dust with confectioners’ sugar and serve warm with butter and syrup, or your favorite toppings like fruit or jam.

Tips & Variations

• Use slightly stale bread for better absorption and texture, but fresh works well too.
• Adjust the spice levels by halving if you prefer a milder flavor.
• Try browned butter instead of melted for a nuttier taste.
• Serve with fresh berries or a dollop of whipped cream for extra indulgence.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through. This French toast bake is best enjoyed fresh but keeps well refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, sturdy breads like brioche, challah, or sourdough work well, but adjust soaking time if the bread is very soft or dense.

Can I prepare this without overnight soaking?

While you can soak for at least 4 hours, overnight soaking allows the flavors to meld and the bread to fully absorb the custard for the best texture.

Overnight Gingerbread French Toast Breakfast Bake Recipe

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This Overnight Gingerbread French Toast Breakfast Bake is a cozy, spiced twist on traditional French toast. Made by soaking sliced French bread in a rich custard flavored with warm gingerbread spices and molasses overnight, then baked to golden perfection. It’s an easy make-ahead breakfast perfect for holiday mornings or weekend brunches, offering comforting flavors of cinnamon, ginger, nutmeg, and cloves with a delightful maple molasses syrup drizzle.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 8 hours 40 minutes (including overnight soaking)
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Bread

• 1 long loaf French bread (sliced about 3/4-inch thick, about 24 slices; fresh or 1–2 day old)

Custard Mixture

• 1/4 cup unsalted butter (melted, half of 1 stick)
• 3 large eggs
• 1/2 cup milk (optionally 3/4 cup if bread is old or very crusty/hard)
• 1/4 cup maple syrup
• 1/4 cup light, medium, or dark molasses (not blackstrap)
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 1/2 to 1 teaspoon ground nutmeg (or to taste)
• 1/2 to 1 teaspoon ground cloves (or to taste)
• Pinch salt (optional and to taste)

To Serve

• Confectioners’ sugar for dusting (optional)
• Ginger molasses maple syrup or regular maple syrup
• Butter (optional)

Instructions

1. Prepare the pan: Line an 8-by-9-inch baking pan with aluminum foil and spray it with cooking spray to prevent sticking.
2. Arrange the bread: Place the sliced bread in three rows of about eight slices each, slightly overlapping. It will be a tight fit initially, but the bread softens as it marinates overnight, allowing for adjustments later if needed. Set aside the pan.
3. Melt the butter: In a large microwave-safe bowl, melt the butter for about 1 minute or until browned butter is achieved. Let it cool slightly to prevent scrambling the eggs when mixed.
4. Make the custard: To the melted butter, add eggs, milk, maple syrup, molasses, cinnamon, ground ginger, allspice, nutmeg, cloves, and a pinch of salt if using. Whisk thoroughly until all ingredients are combined. Adjust the spice levels according to taste.
5. Pour the custard over bread: Slowly and evenly pour the mixture over the bread slices in the pan. Gently separate the slices slightly with your fingers to allow the custard to penetrate between them. Most of the custard will soak into the bread overnight.
6. Refrigerate: Cover the pan tightly with foil to prevent fridge odors and refrigerate for at least 4 hours, preferably overnight or up to 24 hours for better soaking.
7. Preheat oven: When ready to bake, preheat your oven to 350°F (175°C) and remove the pan from the fridge to come closer to room temperature as the oven heats.
8. Redistribute custard: Carefully spoon any liquid pooled at the bottom of the pan over the top of the bread, ensuring that all slices are well moistened and no dry patches remain.
9. Bake: Bake the French toast bake for 20 to 35 minutes until set and golden. Baking time varies depending on the bread’s initial texture and how much liquid was absorbed. If the top browns too fast, tent with foil to prevent over-browning.
10. Serve: Optionally dust the baked French toast with confectioners’ sugar and serve warm with butter and ginger molasses or regular maple syrup. You can also add favorite toppings like fresh fruit or jam. Store leftovers airtight in the refrigerator for up to 4 days.

Notes

• If your bread is very firm or stale, increase the milk to 3/4 cup for better soaking.
• Adjust the amount of spices according to your taste preference; start with half if you prefer milder flavor.
• Use light to dark molasses for the best flavor; avoid blackstrap molasses as it is too bitter.
• Make sure to cover the dish tightly during refrigeration to prevent absorbing other fridge odors.
• If the dish browns too quickly during baking, tent with aluminum foil to avoid burning.
• Best served fresh but can be stored overnight up to 4 days refrigerated and reheated gently.

Keywords: overnight French toast bake, gingerbread French toast, holiday breakfast, brunch casserole, molasses French toast, spiced French toast, make-ahead breakfast