Gingerbread French Toast Bake

Wow your friends and family this Christmas by serving this Gingerbread French Toast Bake for breakfast or brunch! In it, cubed brioche soaks up a brown sugar custard, gets drizzled with a gingerbread sugar topping and is baked until golden and crispy on top. Serve with a generous dusting of powdered sugar and a drizzle of maple syrup!

Course Breakfast & Brunch

Cuisine American

Keyword breakfast, brunch, casserole, Christmas, French toast, gingerbread, holiday

Prep Time 10

Cook Time 45

Additional Chilling Time 30

Total Time 1 25

Servings servings

Calories 512

Author Laurie McNamara

Ingredients

olive oil or coconut spray
16 ounces brioche cut into 2-inch cubes
6 large eggs
1/2 cup dark brown sugar
1/8 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 cups half & half
1/4 cup salted butter
1/4 cup granulated sugar
1 tablespoon gingerbread spice mix

US Customary - Metric

Instructions

Lightly spray a 9x13 baking dish with oil and add in all of the cubed brioche.
In a mixing bowl, whisk together the eggs, brown sugar, salt, vanilla and half and half. Then pour evenly over the brioche and refrigerate for 30 minutes.
Next preheat your oven to 350℉ (or 180℃).
Meanwhile, in a small saucepan, melt 4 tablespoons of butter. Remove off of the heat and stir in the sugar and gingerbread spice. Allow to cool slightly and then pour it over top of the chilled custard-soaked brioche.
Cover the baking pan with foil and slide it onto the middle rack of your preheated oven and bake for 30 minutes. Then remove the foil, rotate the pan and continue to bake for 15 to 20 minutes more or until the top is golden brown.
A knife should come out clean after inserted.
Allow the gingerbread French toast bake to cool for 5 minutes or so before serving.

Notes

Serve with powdered sugar, butter, maple syrup and pomegranate arils or fresh berries.

Nutrition