Gingerbread Baked French Toast

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This one is for the early risers, late risers, breakfast devours, brunch lovers and everyone in between. It’s a recipe the whole family can enjoy. You can prep your Gingerbread Baked French Toast night before or morning of. You may want to bookmark this one for your next holiday, as it makes the perfect breakfast on Christmas morning when your littles are up way too early peeking to see what is under the tree. Just prep it the night before and let it rest in the fridge overnight. Maybe you’ll enjoy a longer night of sleep and have a slower morning. Prep it the day of and enjoy immediately. It really is a win all the way around.

Another amazing “make ahead” recipe that I love: Overnight Dutch Oven Eggs Benedict.

How to make my homemade gingerbread mix

Using a medium size bowl, mix all spices together. Trust me when I say this is what makes it extra delicious.

3 Tbsp ground ginger
1 Tbsp ground allspice
2 Tbsp ground cinnamon
1 Tbsp ground nutmeg
1 Tbsp ground cloves

Ingredients

7 cups sourdough bread, diced
7 eggs
2 1/2 cups milk
1 tsp cinnamon
2 Tbsp sugar
1 Tbsp gingerbread mix, see above for my homemade mix
2 Tbsp diced butter

Instructions

If you are making this recipe to enjoy immediately, then preheat your oven to 350 degrees. Prep a 9×13 baking dish with nonstick spray.
Dice up, roughly, one loaf of bread. Equaling 7 cups of bread. Spread diced bread evenly in your prepped baking dish.
In a medium size bowl mix, 7 eggs, 2 1/2 cups of milk and 1 tsp cinnamon.
Pour mixture over bread. Press the bread down to coat all the bread with the egg mixture.
In a separate bowl mix 2 Tbsp sugar and 1 Tbsp gingerbread mix. Sprinkle evenly on top of bread. Unless you are prepping this for ahead of time. Leave this topping off and add it to it right before you bake it.
Top with 2 Tbsp diced butter. Same here, if you are making this for a head of time leave the butter off until right before baking.
If you are enjoying immediately place in oven and bake for 50 minutes. If you are making it ahead of time cover and place in the fridge for up to 24 hours. When ready remove from fridge add sugar and gingerbread mix and diced butter. Bake immediately.
Enjoy!

Substitutes

I use whole raw milk in this recipe. Feel free to substitute it out for a nondairy milk or a milk that you prefer. Also if you are looking to remove dairy from this recipe you can leave the butter off the top. I also use sourdough bread but that is just my preference. You can use whatever bread you want to. I also make my own gingerbread mix, but if you have a premade one that works great also.

Tips

Once you have poured your egg mix over your diced bread, make sure to press your bread down so that it gets coated by the egg mixture.

Be sure to leave a comment or tag me on Instagram @plantpraypick anytime you make one of my recipes. I love hearing from you and seeing my recipes in your kitchens! My goal is to bring us all back to the kitchen and families back to the dinner table!