Gingerbread French Toast Casserole – An easy breakfast idea perfect for feeding a crowd on Christmas morning. It’s a dish the whole family will love!
If you are looking for an easy recipe to prep the night before for Christmas morning, than this is the recipe for you! This gingerbread french toast casserole is so easy to make and tastes absolutely incredible! This recipe makes a batch that serves about 8-10 people and takes just a few minutes to whip up! I highly suggest making it the day before and refrigerating overnight, the flavors soak in and make the whole dish even more delicious!
I love making as many different gingerbread recipes as I can during the holiday season, creating everything from cookies to lattes to pancakes. It’s such a wonderful flavor that you only get to have once a year, making it so special. This gingerbread french toast casserole was my second gingerbread recipe this season after I whipped up a batch of German Pfeffernüsse Cookies last week which was a recipe that went a bit lighter on the molasses and heavier on the spices. So good! After making those, I was really craving more gingerbread flavored recipes and thus, this recipe was created! I paired it with bacon and crispy hashbrowns and it was such an incredible meal! It was the perfect balance of salty and sweet dishes and I highly suggest trying it out!
The thing I like about making french toast in casserole form instead of individually is how much the process is sped up. You can spend less time in the kitchen preparing each and every slice of bread to be cooked and instead, more time with friends and family, creating long lasting memories and having a great time celebrating the holidays.
Gingerbread French Toast Casserole
- 1 loaf of french bread
- 4 eggs
- 1/3 cup unsalted butter melted
- 1/3 cup molasses
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- Slice french bread into 1/2" pieces.
- Place inside a greased 9"x13" casserole dish.
- In a small mixing bowl, combine butter, molasses, eggs, milk, vanilla extract, cinnamon, ginger, nutmeg, allspice, and cloves.
- Stir until well combined and then spread over bread slices using either a spoon or basting brush.
- Make sure to get in between each slice of bread so they are all well covered with the gingerbread sauce.
- Cover with aluminum foil and place in refrigerator to soak for at least 2 hours.Preheat oven to 350 and bake 22-25 minutes.
- Serve with powdered sugar and syrup.
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