Overnight Gingerbread French Toast

Overnight Gingerbread French Toast

Oshija

"I made this the first time on Christmas morning, and the whole family decided it would be an annual keeper! Perfect for when you don't want to spend lots of time in the kitchen. Serve with butter and maple syrup."
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Ingredients

1 h 50 m servings 418 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 66.3g
  • 21%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter in a small saucepan over low heat, remove from heat and allow to cool to room temperature. .
  2. Line a 9x13 inch baking dish with aluminum foil and spray pan lightly with cooking spray.
  3. Arrange bread slices in baking dish, either flat and tightly fit together, or standing at an angle and slightly overlapping if necessary.
  4. Whisk milk, eggs, maple syrup, molasses, cinnamon, allspice, ginger, nutmeg, cloves, and salt together in a bowl. Mix in melted butter.
  5. Pour milk and egg mixture over bread, turning to ensure slices are evenly moistened on both sides. Cover dish with aluminum foil and refrigerate at least 1 hour or overnight.
  6. Preheat oven to 350 degrees. Preheat oven to 350 degrees F (175 degrees C).
  7. Remove baking dish from refrigerator, uncover, and baste bread slices with any excess liquid in the pan.
  8. Bake in preheated oven until slices are firm and golden brown, 20 to 25 minutes. Remove baking dish from oven and allow to rest for 10 minutes. Dust with confectioners' sugar and serve.

Footnotes

  • Cook's Note:
  • The spices are wonderful and we thought just the right amount, though you might want to reduce the amounts if you don't like gingerbread spices.
  • You can use any type of molasses except blackstrap.

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