Gingerbread French Toast

November 24, 2015
Photo by Posie Harwood
Author Notes

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

  • Serves 6
  • 2 1/2 cups whole milk
  • 6 eggs
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 6 3/4-inch thick slices bread (brioche, challah, or Pullman)
  • 2 tablespoons butter, divided, plus more for serving
  • 2 tablespoons vegetable oil, divided
  • Jam and maple syrup for serving (optional)
In This Recipe
  1. Beat the milk, eggs, sugar, spices, and salt together in a bowl.
  2. 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.
  3. 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).
  4. Remove the slices from the skillet, add the remaining butter and oil, and cook the remaining 3 slices of bread.
  5. Serve warm with butter. Jam and maple syrup are also welcome at this party.

See Reviews

See what other Food52ers are saying.

  • Nanda Garber
    Nanda Garber
  • Carol Brown
    Carol Brown
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.