Eggnog Gingerbread French Toast Bake
Serves: 12
For the French Toast
  • 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
For the Topping
  • 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
For the Eggnog Syrup
  • 1½ C eggnog
  • ½ C maple syrup
  1. Preheat oven to 350. Spray a 9x13 inch baking dish with non-stick cooking spray.
  2. Place cubed bread in a large bowl.
  3. 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.
  4. Pour mixture into prepared baking dish.
  5. 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.
  6. 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.)
  7. Remove from oven and allow to cool for 10 minutes before serving.
  8. Store leftovers in the refrigerator.
  9. **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.
Recipe by A Kitchen Addiction at