Gingerbread French Toast

Posted on December 21, 2015  |  Print Recipe

A perfect breakfast for Christmas morning! Homemade gingerbread cooked in the skillet makes a delicious holiday breakfast treat.

Unbelievable gingerbread french toast! Making this for Christmas breakfast!!!

It’s normal to have French toast as a mid-morning snack, right? Oh, that’s just me? Oops.

I’d actually been wanting to make this Gingerbread French Toast for a while now. And luckily, thanks to recipe testing for this recipe, I had an extra gingerbread loaf to play around with. I sliced it, stuck it in the freezer and then took it out the night before I was set to make the French toast. While the rainy dreary day was pretty bad planning for photographs, the final product was reward enough.

Holiday brunch perfection, my husband LOVED this!

The French toast was so, so good that when I took a bite for tasting purposes, I immediately decided that I should eat an entire slice. Never mind the fact that I wasn’t really hungry and had brunch plans. #worthit

And while it’s not surprising that the Gingerbread French Toast was delicious fresh out of the pan, it is even better to note that upon eating the leftovers the next morning my husband said that the french toast was so good it should be on a restaurant menu. Not bad!

gingerbread french toast is my new favorite breakfast treat!

So if you are looking for the perfect holiday brunch item, look no further. This GIngerbread French Toast is exactly what you need on your Christmas morning menu. You can make the gingerbread loaf in advance and then just cook the French toast like you would with regular bread right before you want to eat. It’s easy at that point and doesn’t require a lot of time working in the kitchen. Do it!

Gingerbread French Toast
Makes: 4 servings

  • 8 slices day-old gingerbread(1/2 inch thick)
  • 220g (4 large) whole eggs
  • 80 milliliters (1/3 cup) milk (I used almond milk but any type would work)
  • 2 milliliters (1/2 teaspoon) vanilla extract
  • ½g (1/4 teaspoon) ground cinnamon
  • 28g(2 tablespoons) unsalted butter for pan

  1. Place gingerbread slices in a 9-13 baking dish (or comparable sized dish) and set aside
  2. In a medium bowl, whisk together eggs, milk, vanilla and cinnamon
  3. Pour over gingerbread slices making sure each slice is wet
  4. Flip slices over to make sure both sides are coated; allow to soak while you get pan ready
  5. Melt half of butter in a large skillet over medium heat and tilt pan to coat
  6. When butter is melted  and pan is hot, place slices in pan (do not overlap)
  7. Cook for two minutes (or until lightly browned on one side) and then carefully flip each slice over; cook an additional two minutes on second side
  8. Remove French toast from pan and repeat with remaining slices
  9. Enjoy immediately

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