Is it too early to talk about breakfast on Christmas morning? I feel that once December rolls around, it’s time to bring out the decor, pick up last minute gifts, and start meal prepping! So let’s start by talking about the obvious holiday flavor — gingerbread. The flavor is great, but sometimes the texture can be tough. Enter: baked gingerbread french toast casserole. It’s the answer to your holiday entertaining breakfast dreams!
You will have one very happy family with a festive breakfast like this! AND it really doesn’t take that much effort to put together. So on Christmas morning (or any morning in December, because why limit greatness to just one day?), wake up early and quickly get day-old bread soaking in a heavy cream custard that’s packed with warm fall spices. Then just let the mixture sit out while you go about your morning. You can use crusty French baguette or any other dense loaf you love to bring the classic gingerbread flavor you love to breakfast. After the bread is nice and soaked, just bake until crispy and golden on top.
For a little something extra, add some dried cranberries that have been rehydrated with orange juice. I promise the flavors just work, and it adds a nice contrast in texture.
The final touch is a drizzle of maple syrup (if that’s your thing) or serve simply with a dusting of powdered sugar. Either way, this is going to make your holiday season extra special and memorable!
Start a new tradition this year with the perfect holiday breakfast on Christmas morning — festive, baked gingerbread french toast casserole.
- 4 large eggs
- 1/2 cup heavy cream
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon all spice
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 loaf bread, cubed into 1” pieces (French baguette or other crusty, dense loaf)
- 1/4 cup dried cranberries
- 1/3 cup orange juice
- maple syrup (optional)
- powdered sugar (optional)
- In a large bowl, whisk together eggs, heavy cream, cinnamon, ginger, all spice, cloves, nutmeg, and salt to create the custard mixture.
- Place cubed bread in a large mixing bowl, then pour custard mixture on top. Stir to combine, then let sit for 30 minutes, tossing once halfway through.
- Meanwhile, soak cranberries in a small bowl with orange juice for 10 minutes, then drain.
- Preheat oven to 350 F. Spray a 9″ x 13″ baking pan with non-stick baking spray, then pour in bread and custard mixture. Sprinkle on cranberries, dispersing evenly.
- Bake for 25 minutes or until golden brown and crispy. Serve warm with powdered sugar or maple syrup (or both!).