Eggnog Gingerbread French Toast Bake
Tags: Breakfast
Yield: 12
- 12 C cubed day old French or Italian bread
- 8 eggs
- 1¾ C eggnog
- ½ C molasses
- ¼ C maple syrup
- 1 tbsp vanilla extract
- 1½ tsp cinnamon
- 1¼ tsp ginger
- ¼ tsp cloves
- ¼ C all-purpose flour
- ¼ C brown sugar
- ¼ C butter
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ⅛ tsp cloves
- ⅛ tsp salt
- 1½ C eggnog
- ½ C maple syrup
- Preheat oven to 350. Spray a 9x13 inch baking dish with non-stick cooking spray.
- Place cubed bread in a large bowl.
- In a separate bowl, whisk together eggs, eggnog, molasses, maple syrup, vanilla extract, cinnamon, ginger, and cloves. Pour over cubed bread and gently stir to combine.
- Pour mixture into prepared baking dish.
- In a small bowl, whisk together brown sugar, flour, cinnamon, ginger, nutmeg, cloves, and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the top.
- If baking the next day, cover and store in refrigerator until ready to bake. If baking immediately, bake for 55-65 minutes or until topping browns and center is puffed. (Center will deflate as it cools.)
- Remove from oven and allow to cool for 10 minutes before serving.
- Store leftovers in the refrigerator.
- *While french toast bake is baking, prepare eggnog syrup. Stir together eggnog and maple syrup in a small saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low and let simmer until thickened and reduced by almost half. Remove from heat and serve with warm french toast bake.
- Try allspice, mace, or pie spice instead of cloves.
