Gingerbread French Toast

November 24, 2015
2 Ratings
Photo by Posie Harwood
  • Serves 6
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

What You'll Need
  • 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)
  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.

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  • Nanda Garber
    Nanda Garber
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    Carol Brown

2 Reviews

Nanda G. December 22, 2015
So, I made this for my family today, but I can't imagine it turned out as yours did. Soaking the thick challah for that long made the pieces quite soaked, and cooking over medium for such a short time (until browned), they were quite soggy and uncooked in the middle. Did you mean to use a deeper pan and almost deep fry them? I can't imagine how it would work out otherwise.
Carol B. November 29, 2015
Looks good