Overnight Gingerbread French Toast
This will become your new holiday go-to breakfast for years to come! Comes together in minutes and you simply bake in the morning. In minutes you'll be enjoying the gingerbread flavor you know and love!
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ingredients
- 1 loaf challah bread sliced into 1” thick slices
- 8 eggs
- 2 cups heavy cream
- 3/4 cup skim milk
- 3 Tbsp sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 1/4 tsp ground allspice
- Pinch of salt
- 6-7 gingersnap cookies crushed
instructions
- Butter a large 9x13 inch casserole dish. Arrange the sliced challah bread into two rows in the baking dish, just slightly overlapping the pieces.
- Combine the eggs, heavy cream, milk, sugar, vanilla extract, spices, and salt in a large bowl and whisk until just blended. Pour the mixture evenly over the slices of bread, making sure they are all coated well. Cover with foil and refrigerate overnight.
- When ready to bake, preheat oven to 350 degrees. Sprinkle the crushed gingersnaps over the French toast. Bake for 30 to 40 minutes, until lightly golden. Serve with whipped cream and maple syrup.