Description
This Baked Gingerbread French Toast Casserole is a delightful twist on classic French toast, infused with warm spices like cinnamon, ginger, and cloves. Cubed crusty bread is soaked in a rich, spiced custard mixture, layered with tangy dried cranberries soaked in orange juice, and baked until golden and crispy. Perfect for holiday breakfasts or brunch, it’s served warm with optional maple syrup and powdered sugar for added sweetness.
Ingredients
Scale
Custard Mixture
- 4 large eggs
- ½ cup heavy cream
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon all-spice blend
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Other Ingredients
- 1 loaf of bread, cubed into 1-inch pieces (French baguette or other crusty, dense loaf)
- ¼ cup dried cranberries
- ⅓ cup orange juice
- maple syrup (optional, for serving)
- confectioners’ sugar (optional, for serving)
Instructions
- Prepare the custard mixture: In a large bowl, whisk together the eggs, heavy cream, ground cinnamon, ground ginger, all-spice blend, ground cloves, ground nutmeg, and salt until well combined to create a spiced custard base.
- Soak the bread: Place the cubed bread into a large mixing bowl, pour the custard mixture over it, and stir gently to ensure all the bread pieces are coated. Let the mixture sit for 30 minutes, tossing once halfway through to allow the bread to absorb the custard fully. You can also prepare this step up to overnight in the refrigerator.
- Soak the cranberries: While the bread soaks, place the dried cranberries in a small bowl and pour orange juice over them. Let soak for 10 minutes, then drain excess liquid.
- Preheat and prepare the baking pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with non-stick baking spray to prevent sticking.
- Assemble the casserole: Transfer the soaked bread and custard mixture into the prepared baking pan, spreading it out evenly. Sprinkle the soaked cranberries on top, distributing them across the surface.
- Bake: Place the casserole in the preheated oven and bake for about 25 minutes or until the top turns golden brown and crisp.
- Serve: Remove from the oven and serve warm. Optionally, dust with confectioners’ sugar and drizzle with maple syrup for added sweetness.
Notes
- Make ahead instructions: To prepare ahead, cover the bowl with the soaked bread mixture and refrigerate overnight. Transfer to the baking pan and add cranberries in the morning before baking.
- How to store: Store leftovers covered or in an airtight container in the refrigerator for up to 2 days.
- How to reheat: Reheat individual servings in the microwave for about one minute, or reheat the entire casserole in a 350°F oven for 10-15 minutes until warmed through.
Nutrition
- Serving Size: 1 slice (approximately 1/8th of casserole)
- Calories: 290 kcal
- Sugar: 12 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 165 mg
