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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
- 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)
- 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.
- This recipe is a Community Pick!