30-Minute Spiced Gingerbread French Toast Sticks
Transform day-old bread into irresistible breakfast treats with warm spices reminiscent of gingerbread cookies. These golden-brown sticks are soaked in a rich custard base infused with molasses, maple syrup, cinnamon, ginger, nutmeg, and cloves. The finger-food format makes them perfect for weekend brunches, holiday mornings, or entertaining guests. Unlike traditional French toast, the stick shape creates more crispy edges while maintaining a custardy center, and the gingerbread spice blend adds seasonal warmth that pairs beautifully with maple syrup.
Ingredients
- 1 loaf challah, brioche, or sourdough bread (day-old works best)brioche1:1none
similar richness
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 tsp vanilla extract
- ¼ cup maple syrup
- 2 tbsp molassesbrown sugar2 tbsp molassesFull guide →
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp salt
- unsalted butter, for cooking
Instructions
- 1
Cut the bread into sticks, each about 4 inches long and one inch wide
- 2
Whisk the eggs thoroughly in a large bowl
- 3
Add milk, cream, vanilla, maple syrup, molasses, cinnamon, ginger, nutmeg, cloves, and salt to eggs and whisk until smooth
- 4
Heat griddle over medium heat
- 5
Add butter to the hot griddle
- 6
Dip each stick into the egg mixture for about 5-6 seconds on each side
- 7
Transfer sticks to the griddle and cook for 2-3 minutes on each side until golden brown
- 8
Repeat with remaining French toast sticks
- 9
Serve warm with powdered sugar and maple syrup
Tips
Day-old bread works best as it absorbs the custard without falling apart while maintaining structure during cooking.
Don't oversoak the sticks - 5-6 seconds per side prevents soggy centers while ensuring proper flavor absorption.
Keep cooked sticks warm in a 200F oven while preparing the remaining batch to serve everything hot.
Good to Know
Refrigerate leftovers for up to 2 days. Reheat in toaster or 350F oven until warmed through.
Prepare custard mixture up to 1 day ahead. Cut bread sticks morning of serving for best texture.
Serve immediately while warm with powdered sugar, maple syrup, or fresh berries.
Common Mistakes
Avoid soaking sticks too long to prevent mushy texture and falling apart during cooking.
Don't use fresh bread as it will become too soggy and won't hold its shape.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, you can prepare the custard mixture the night before and cut bread sticks in the morning. Cooked sticks can be frozen for up to 1 month and reheated in the oven.
What if I don't have molasses?
Substitute with brown sugar or honey, though you'll lose some of the deep gingerbread flavor that molasses provides. Use about 3 tablespoons of brown sugar in place of 2 tablespoons molasses.
How long do leftovers keep?
Store covered in the refrigerator for up to 2 days. Reheat in a 350F oven or toaster until warmed through and crispy on the outside again.