Gingerbread Custard Brioche French Toast

Nothing smells like the holidays quite like gingerbread. Make this gingerbread French toast while opening gifts in the morning, or if you are hosting out-of-town guests. You will feel like the star of your own Hallmark movie. You might even get an award. This tastes better than it smells (impossible, right?), and the overnight version does all the work while you sleep.

Gingerbread French Toast

Serves 6 

Ingredients

13/4 cups heavy cream

3 eggs

1/2 cup dark brown sugar

2 teaspoons vanilla extract

3/4 teaspoon ground cinnamon

1/4 cup dark molasses

1/2 orange zest

1/4 teaspoon ground ginger (optional)

1/4 teaspoon ground
cloves (optional)

Pinch of ground
nutmeg (optional)

1/2 teaspoon kosher salt

1/2 cup butter for frying the bread

1 14-ounce or 16-ounce loaf of brioche, sliced into 12 equal pieces (a loaf of squishy white bread works great, as well)

Stovetop method

Prep time: 15 minutes

Cook time: 20 minutes (stovetop)

To prepare on the stovetop, mix custard ingredients, and set aside. Preheat a large skillet over medium heat, and melt 1 teaspoon of butter per slice of toast in your pan. This feels like a lot of butter, but it ensures a crisp, golden exterior. Dunk each slice of bread into custard 3 to 4 seconds. Place dipped bread into the hot skillet, and fry on each side about 2 minutes or until bread is golden brown on both sides. Three slices fit nicely in a 12-inch skillet.

Overnight method

Prep time: 15 minutes 

Inactive time: overnight

Bake time: 30-45 minutes

To prepare in the oven, layer bread in a generously buttered 9-by-13 baking dish. Pour custard over top, and dot the top with butter. Cover with plastic wrap, and refrigerate overnight. Bake 30-45 minutes in a preheated 350-degree oven. Scoop and serve.

Buttermilk Syrup

2 cups maple syrup

1 cup full-fat buttermilk

Pinch of salt

Mix the ingredients together for the buttermilk syrup in a medium-size saucepan. Heat over medium heat until syrup is warmed but not simmering or boiling. Pour warm syrup over top of the toast, and top with whipped cream. 

Garnish (optional)

11/2 cups crushed ginger snap cookies

FacebookTwitterPinterestEmail
is a 425 contributor.
Find Out First
Learn about Eastside food,
fashion, home design, and more.
no thanks
FacebookTwitterPinterestEmail