French Toast: Gingerbread Breakfast Bake
Source: Found on Pinterest
Made Christmas 2015, perfect for Christmas morning (assemble the night before)
Ingredients
- 1 long loaf French bread, 2-1/2 to 3-inches in diameter and sliced ¾-inch thick (24 slices)
- ¼ c. unsalted butter, melted
- 3 large eggs
- 1/2 c. milk
- ¼ c. maple syrup
- ¼ c. dark molasses
- 1 t. cinnamon
- 1 t. ground ginger
- 1 t. allspice
- ½ t. ground nutmeg
- ½ t. ground cloves
- breakfast or maple syrup, for serving
- powdered sugar, optional
Instructions
Grease a 9 x 13” baking dish with cooking spray. Add the sliced bread in rows, slightly overlapping.
In a large microwave safe bowl, melt butter in microwave. Allow to cool momentarily so you don’t scramble the eggs or curdle the milk. Add eggs, milk, maple syrup, molasses and spices.
Slowly pour mixture over the bread, gently separating the slices with your fingers to pour marinade between the slices. It will soak in over time.
Cover pan and place in refrigerator for at least 4 hours, but overnight is best.
When ready to bake, preheat oven to 350 degrees and remove pan from refrigerator while oven preheats.
Carefully spoon any pooled liquid at the bottom of the pan over the top of the bread, redistributing it and re-drenching any white patches or dry looking places.
Bake for about 30-35 minutes, or until done. If bread is crisping up too quickly, tent with a sheet of foil laid over the top. When done remove from oven and dust with a little powdered sugar, if desired.
Serve with syrup.
NOTE: Leftovers will keep up to 4 days in the refrigerator in an airtight container. Serves 6