Thanksgiving means family and food! While Thanksgiving dinner receives most of the attention (as it should…it is DELICIOUS) our family still likes to enjoy a yummy holiday brunch! This year I made Overnight Gingerbread French Toast Bake, which is irresistibly good and a perfect start to a day full of thanks and filled stomachs!


Here’s the deal, I’m a huge fan of breakfast food, especially when it contains seasonal and holiday flavors! I am all about jumping on the holiday bandwagon and nothing screams the holiday more than gingerbread and molasses flavoring. This Gingerbread French Toast adopted from Averie Cooks, explodes with bold and rich spices encompassing winter flavors. The maple syrup caramelizes the crust deepening the flavors in the oven while leaving the middle soft and tender. It’s a wonderful make-ahead breakfast that will no doubt get you in the holiday spirit!




Loaf of French bread –12 slices about ¾ inch thick

¼ cup unsalted butter, melted

2 large eggs

1 egg white

½ cup milk

¼ cup maple syrup

¼ cup molasses

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground ginger

Pinch of salt

Powdered sugar for dusting

Maple syrup for serving

  1. Line  9X13 pan with aluminum foil and spray with cooking spray
  2. Slice French bread into 12 slices and arrange into 2 rows, each with 6 slices slightly overlapping one another
  3. In a bowl microwave the butter until melted and let is cool for 5-10 minutes (If it is not cooled it will scramble the eggs and curdle the milk…this happened to me on my first attempt! Not very appetizing)
  4. In another bowl combine eggs, milk, syrup, molasses, cinnamon, ground ginger, ground nutmeg, ground cloves and salt. Whisk ingredients until fully combined. After butter has cooled a bit, fold butter into mixture.
  5. Slowly pour mixture evenly over bread, separating the slices with your fingers to make sure mixture “marinades” between the slices. You can also flip the pieces of bread to better coat the other side. There will be some extra mixture on the bottom of the pan but it will soak up overnight.
  6. Cover the pan with foil and place in the fridge for at least 4 hours, however I recommend overnight to allow for more time to soak up all the flavors.
  7. In the morning, 20 minutes before baking take the pan out of the refrigerator. Preheat the oven to 350ºF. Bake for 30-35 minutes, or until golden (I baked mine for 30 minutes and then covered it with foil and baked it for 5 more minutes)
  8. Dust French toast with powdered sugar and serve with syrup. Enjoy!


*I want to put in a little plug and quick thank all my family and friends on this Thanksgiving weekend. I’m truly grateful for everyone in my life!