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Writer's pictureKrista

Christmas Morning Gingerbread French Toast


Christmas morning is a very busy time for most families. Over the years, my own family has tried many make-ahead dishes in an attempt to lower the chaos and workload for the cook. We've tried different breakfast strata's, Christmas Morning Wive's Saver (google it if you haven't ever had it!) and fresh cinnamon buns. This year we are trying something new, introducing Gingerbread French Toast! Every bite tastes like Christmas - warm cinnamon flavours, spicy ginger, sweet from the maple syrup and dusting of "snow" (powdered sugar).


I tend to like quite a strong gingerbread flavour, so if you would like to tone it down a bit, swap out the molasses with maple syrup. This will lighten and sweeten the overall french toast flavour.



The best thing about this french toast, aside from the Christmassy flavour, is that it's fairly simple to make. If you are a glutton for punishment, feel free to whip it up on Christmas day. Or, if you're like me, make it the day before and put it into the refrigerator. To re-heat, microwave the french toast for about 30 seconds and then toast in the toaster oven. You can even keep the slices warmed in the oven on low until everyone is ready to eat - no one will ever know it wasn't made the morning of!


So give yourself a break and enjoy the flavours of Christmas morning with the ease of making it the day before!


Merry Christmas,

Krista


Christmas Morning Gingerbread French Toast


Ingredients

1 challah loaf, sliced 1/2" thick (about 12 slices)

4 eggs (you can add 1-2 more for a much richer french toast)

1 1/2 cups milk (I used skim milk to try keep things a bit healthier)

1 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon clove

1/4 teaspoon nutmeg, freshly ground

pinch of salt

1 tablespoon brown sugar

1 tablespoon molasses

1 tablespoon vegetable oil, or other neutral flavoured oil

1 tablespoon butter


Method

Slice challah loaf into 1/2" slices. Put aside. In a large bowl combine eggs, milk, cinnamon, ginger, clove, nutmeg, salt, molasses and brown sugar. Whisk until combined.

Pour liquid mixture into a rectangular dish. Dip challah slices into the liquid for 5 minutes, flipping slices over half way through.

Over medium heat, melt half of the butter and oil, swirl pan. As slices become saturated in the liquid mixture, transfer them to the pre-heated pan. Cook for 3 minutes per side until the slices turn a brown colour and a light crust forms. Wipe pan in between batches and add second half of the oil and butter. Repeat cooking for remaining soaked slices.

Serve with a dusting of powder sugar and maple syrup. Sprinkle with additional cinnamon if desired.


Or if making in advance, let toast slices cool out of fry pan. Place slices in between folded parchment paper and into a zip top bag. Refrigerate until ready to use, or 2-3 days.


To re-heat, heat in microwave for 20-30 seconds, then toast in the toaster oven. Dust with powder sugar and drizzle with maple syrup.

*Tip: Serve with a bowl of mandarin oranges - not only are the colours beautiful, but the sweet and tart tastes go fabulous together!

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