Gingerbread French Toast Casserole

With rich molasses, warm spices, and a crunchy topping, this gingerbread French toast casserole is an easy, crowd-pleasing breakfast for Christmas morning.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast

Cuisine: American

Keyword: gingerbread french toast casserole

Servings:

Calories: 400kcal

Author: Sarah Hayes

Ingredients

Casserole

8-10 cups brioche or challah bread , cut into 1-inch cubes
3 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
6 Tablespoons light brown sugar
8 Tablespoons molasses
1 1/2 teaspooon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoon vanilla extract

Topping

3 Tablespoons unsalted butter , melted
2 Tablespoons brown sugar
1/2 teaspoon ground ginger

Optional: pecans, pomegranate seeds, powdered sugar, gingerbread man cookies

Instructions

Prep the pan. Grease a 9x13-inch baking dish. Add the brioche cubes and spread them into an even layer.
Make the custard. In a large bowl, whisk together the eggs, milk, cream, brown sugar, molasses, ginger, cinnamon, nutmeg, and vanilla until the mixture is smooth and well combined.
Assemble the casserole. Pour the custard evenly over the bread. Press the cubes down gently so they absorb the mixture. Let it sit for 30 minutes, or cover and chill it overnight if you want to prep ahead.
Preheat the oven. Heat the oven to 350°F. If the casserole was chilled, let it sit at room temperature for about 15 to 20 minutes before baking.
Mix the topping. In a small bowl, stir together the melted butter, brown sugar, and ginger. Drizzle it over the top of the soaked bread.
Bake. Bake for 35 to 40 minutes, or until the casserole is puffed, golden, and set in the center.
Finish and serve. Let it cool for 5 to 10 minutes. Add your toppings such as pecans, powdered sugar, pomegranate seeds, and ginger cookies. Serve warm with maple syrup or whipped cream.

Notes

Overnight Instructions:
To make this casserole ahead, assemble it completely the night before. After pouring the custard over the bread, press the cubes down so they soak it up, then cover the dish tightly and refrigerate overnight. In the morning, take it out of the fridge and let it rest at room temperature for 15 to 20 minutes while the oven heats. Add the ginger topping and bake as directed until the casserole is golden and set.

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