Description
This Baked Gingerbread French Toast Casserole is a delightful holiday breakfast treat featuring a spiced custard-soaked bread, dried cranberries soaked in orange juice, and a golden, crispy top. Perfect for make-ahead mornings, it combines festive flavors like cinnamon, ginger, and nutmeg with a soft, custardy interior.
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
Bread and Fruit
- 1 loaf of bread, cubed into 1-inch pieces (French baguette or other crusty, dense loaf)
- ¼ cup dried cranberries
- ⅓ cup orange juice
For Serving (Optional)
- Maple syrup
- Confectioners’ sugar (powdered sugar)
Instructions
- Prepare Custard: In a large bowl, whisk together eggs, heavy cream, cinnamon, ginger, all-spice, cloves, nutmeg, and salt until well combined to create the spiced custard mixture.
- Soak Bread: Place cubed bread in a large mixing bowl and pour the custard mixture over it. Stir gently to combine all pieces. Allow the bread to soak for 30 minutes, tossing once halfway through, or cover and refrigerate overnight for more flavor and texture absorption.
- Soak Cranberries: While the bread soaks, place dried cranberries in a small bowl and pour orange juice over them. Let soak for 10 minutes, then drain excess liquid.
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 9×13-inch baking pan with non-stick baking spray to prevent sticking.
- Assemble Casserole: Pour the soaked bread and custard mixture into the prepared baking pan, spreading it out evenly. Sprinkle the soaked cranberries over the top, distributing them evenly for bursts of tartness throughout.
- Bake: Bake the casserole for about 25 minutes or until the top is golden brown and crispy and the custard is set.
- Serve: Serve the casserole warm, optionally dusted with confectioners’ sugar and drizzled with maple syrup for added sweetness and festivity.
Notes
- Make Ahead Instructions: To prepare in advance, cover the large mixing bowl with the custard-soaked bread and refrigerate overnight. Transfer the mixture to a 9×13 baking pan in the morning and add the cranberries on top before baking.
- Storage: Store any leftovers covered or in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat leftovers either in a microwave for about one minute or in a 350°F preheated oven for 10-15 minutes until warmed through.
Nutrition
- Serving Size: 1 slice (1/8th of recipe)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 270 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 150 mg
