Gingerbread French Toast Bake
By ohioeggs Breakfasts, Brunches, Holiday Baking, Kid-Friendly Snacks
December 20, 2021
Gingerbread French Toast Bake by Ohio food blogger In Katrina's Kitchen is about to be your family's new favorite holiday brunch dish. Featuring classic French toast cubes covered with a festive streusel topping, this dish definitely made the nice list this year.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 10
8 cups bread, crusty Italian or French loaf, cubed
Preheat the oven to 350 °F and spray a 9x13 baking dish with nonstick cooking spray.
Pour the orange juice over the dried cranberries.
Tear or slice bread into cubes (about 8 cups total) and preheat the oven to 350 °F.
Place the cubed bread evenly into the baking dish. Strain the cranberries and scatter them over the bread. Discard the orange juice.
In a large mixing bowl whisk together the butter, eggs, milk, cream, molasses and syrup. Add in all of the spices and salt.
Pour the mixture evenly over the bread cubes allowing the bread to soak up the liquid.
Top with orange zest and optional Streusel Topping if using.
Cover with plastic wrap or foil and chill overnight in the refrigerator if making the night beforehand or bake immediately.
Bake at 350 °F for 35-40 minutes until the bread is golden and the custard is set (no liquid remaining).
Let cool for 10 minutes before serving.
Whisk together the flour, brown sugar and cinnamon.
Using a pastry cutter or a fork to cut butter into the flour mixture until it resembles coarse sand, leaving some larger chunks.
If you do not have a pastry cutter you can melt the butter and slowly drizzle it in, being careful to stir the mixture with a fork.
Gingerbread French Toast Bake can be made the night before and chilled overnight in the refrigerator. After baked, cover and store in an airtight container in the refrigerator for up to two days. Reheat individual servings in the microwave, air fryer or toaster oven. Reheat the whole dish of leftovers in the oven at 350 °F for 10-15 minutes.