Just in time for the holidays, an eggy, custardy, spiced French toast that takes comfort food to a new level for breakfast. Inspired by the flavors of gingerbread and adapted from a Pepperidge Farm recipe. —Posie (Harwood) Brien
2 1/2 cups
3/4-inch thick slices bread (brioche, challah, or Pullman)
butter, divided, plus more for serving
vegetable oil, divided
Jam and maple syrup for serving (optional)
In This Recipe
Beat the milk, eggs, sugar, spices, and salt together in a bowl.
Pour the mixture into a shallow baking dish and add the bread slices to the dish. Turn the slices so that they are completely coated with the liquid. Let the bread soak for 10 minutes.
Heat 1 tablespoon of butter and 1 tablespoon of oil in a skillet set over medium heat. Once hot, add three slices of the bread and cook until golden brown on each side (about 2 minutes per side).
Remove the slices from the skillet, add the remaining butter and oil, and cook the remaining 3 slices of bread.
Serve warm with butter. Jam and maple syrup are also welcome at this party.