Gingerbread French Toast Bake with Maple Syrup
A spiced overnight French toast casserole made with cinnamon bread, eggs, molasses, and warm gingerbread spices. The bread soaks in a custard-like mixture of milk, eggs, maple syrup, and melted butter, then bakes until golden and firm. Perfect for holiday brunches or weekend breakfast gatherings. This version uses a make-ahead format, allowing the bread to absorb flavors overnight before baking, making it ideal for feeding a crowd with minimal morning effort.
Ingredients
- 1 loaf cinnamon bread or French bread, cut into thick sliceschallah or brioche1:1substitute
mild spice reduction
- ½ cup milk
- 3 large eggs
- ¼ cup maple syrup
- ¼ cup molasses
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup butter, melted and cooled
- powdered sugar, for dusting
Instructions
- 1
Spray a 9x13-inch baking dish with non-stick spray.
- 2
Arrange bread slices in the dish standing at an angle and overlapping.
- 3
Whisk together milk, eggs, maple syrup, molasses, allspice, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl.
- 4
Stir cooled melted butter into the egg mixture until well combined.
- 5
Pour the egg mixture over bread slices, turning them to ensure even soaking.
- 6
Cover the dish with foil and refrigerate at least one hour or overnight.
- 7
Preheat oven to 350F.
- 8
Uncover the dish and bake 20-25 minutes until slices are firm and golden brown.
- 9
Cool 5-10 minutes, then dust with powdered sugar.
- 10
Serve with butter and maple syrup.
Tips
Stand bread slices at an angle rather than laying flat to maximize surface area for soaking and create visual appeal.
Refrigerate overnight if possible; longer soaking produces custardy centers and ensures even flavor distribution throughout the bake.
Let the baked casserole cool slightly before serving so the custard sets enough to slice cleanly.
Good to Know
Cover with foil and refrigerate up to 3 days before baking. Baked casserole keeps refrigerated up to 2 days.
Prepare through step 6 and refrigerate overnight or up to 24 hours before baking.
Warm from the oven with maple syrup, butter, and whipped cream on the side.
Common Mistakes
Use cooled melted butter to avoid scrambling eggs when incorporated.
Don't skip the overnight soak; shorter soaking produces dry centers.
Cover with foil to prevent edges from overbrowning before centers cook through.
Substitutions
mild spice reduction
FAQ
Can I make this without molasses?
Yes, use an additional 1/4 cup maple syrup or brown sugar dissolved in 1 tablespoon water. The result will be less deep in flavor but still spiced and sweet.
Can I freeze the baked casserole?
Yes, freeze cooled casserole in an airtight container up to 1 month. Thaw overnight in the refrigerator and reheat at 300F covered for 15 minutes.
What if my bread is very dense?
Slice thinner, overlap pieces more closely, and soak at least 8 hours to ensure the custard penetrates throughout. Check after 20 minutes and add time if needed.