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Wake up to the smell of a warm Overnight Gingerbread French Toast Casserole during the holiday season. Prepare this casserole the night before and pop it in the oven the next morning. This is the perfect way to celebrate the holidays with company or your family.
The holidays are upon us guys. Can you believe that Thanksgiving is just a couple of days away? Today we are celebrating with this Overnight Gingerbread French Toast Casserole. If you still are looking for a breakfast dish to serve your guests over the holidays this Overnight Gingerbread French Toast Casserole is the perfect dish.
I love making overnight breakfast dishes when I have company because it saves me time in the morning, and I can have it ready when my guests wake up.
Overnight recipes are such a lifesaver during the holidays when we would rather be spending time with family then in our kitchens!
Nothing says welcome to your home like the warm smell of gingerbread filling the room. If you like overnight french toast casseroles you could also try this Overnight Coconut Cranberry French Toast Casserole or this Overnight Eggnog French Toast Casserole. If you like french toast try this Air Fryer French Toast.
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Bread: You will want to use a crusty bread that can hold in the egg mixture. I suggest challah, sourdough or soft French bread, cut into 1-inch cubes {if possible use day old bread or leave it sit out overnight to get crusty}. These breads hold up well when soaked in custard without becoming overly soggy. Slightly stale bread works best as it absorbs the custard more effectively.
- Eggs: This recipe uses 8 eggs to create the french toast.
- Milk: I used whole milk for this recipe. I find it adds flavor and helps create a rich french toast casserole. If you are using a crusty bread use 2 cups of milk versus 1 cup of milk for bread that isn’t crusty.
- Syrup: Maple syrup sweetens the casserole.
- Molasses: The molasses helps create the gingerbread flavor in the casserole.
- Spices: The spice mixture is warm and perfect for the holidays. It mixes cinnamon, ginger, nutmeg, allspice, and cloves.
For the topping:
- Sugar: Brown sugar creates the sweet crumbly topping for the french toast casserole.
- Flour: All purpose flour is used in the topping.
- Spices: The same warm spices of cinnamon, nutmeg and clove are used in the crumbled topping.
- Butter: Unsalted butter is cut into the crumble topping. I suggest unsalted to help control the salt.
How to Make this Gingerbread French Toast Casserole
Step 1: Spread Bread: Grease a 9×13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan. Set aside.
Step 2: Create the Egg Mixture: In a large mixing bowl whisk the eggs, milk, syrup, molasses, vanilla cinnamon, ginger, nutmeg, allspice, cloves and salt together. Pour the liquid over the bread. Cover the baking dish tightly with plastic wrap and put in the refrigerator for 4 hours but it works best if overnight.
Step 3: Preheat Oven: Preheat oven to 350°F. Remove the french toast bake pan from the refrigerator and take off the plastic wrap.
Step 4: Prepare the Topping: Prepare the toppings {this could be done the night before}. Stir together the brown sugar, flour, cinnamon, nutmeg and clove together in a large bowl. Using two forks cut in the butter. Sprinkle the streusel topping over the bread.
Step 5: Bake: Cover with foil for the first 30 minutes to prevent over-browning, then uncover for the last 15 minutes. If you want a crispier top to the casserole bake for another 10 minutes. Serve warm with powdered sugar, pecans and syrup.
Storage Tips
- Refrigerate: Let the leftovers cool completely before storing. Cover the baking dish with foil to prevent the casserole from drying out. You also can slice the casserole into portions and store them in an airtight container. Refrigerate for up to 4 days.
- To reheat you can microwave or reheat in the oven at 350 for 10-15 minutes or until heated through.
- To Freeze: To freeze you can wrap individual portions tightly in plastic wrap and place them in a freezer-safe container or ziplock bag and freeze for up to 2 months.
- When ready to use the freezer leftovers thaw in the fridge overnight, then reheat as above. For best results, unwrap the plastic wrap before reheating and cover with foil.
Recipe FAQ
Cut the bread into 1-inch cubes or thick slices to ensure it soaks up the custard evenly. Arrange the pieces tightly in the baking dish to maximize the flavor in every bite.
I suggest doing this if you have time! It helps the bread really soak up the custard mixture. Pour the custard evenly over the bread, pressing down gently to ensure every piece is coated. Cover the dish tightly with plastic wrap or foil and refrigerate overnight to allow the bread to soak up the custard fully. If you’re short on time, soak for at least 1-2 hours in the fridge.
Serve your casserole warm with syrup, whipped cream, fresh fruit or powdered sugar.
Yes but it might become too soggy. If using sandwich bread, consider toasting it lightly first to help it be more sturdy.
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Overnight Gingerbread French Toast Casserole
Ingredients
- 1 pound bread, challah, sourdough or soft French bread, cut into 1-inch cubes {if possible use day old bread or leave it sit out overnight to get crusty}
- 8 eggs
- 1 cup whole milk, {2 cups if using crusty bread}
- 1/4 cup maple syrup
- 1/4 cup molasses, {light or medium}
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
For the topping:
- 1/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon clove
- 5 Tablespoons unsalted butter, cold and cubed
Instructions
- Grease a 9×13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan. Set aside.
- In a large mixing bowl whisk the eggs, milk, syrup, molasses, vanilla cinnamon, ginger, nutmeg, allspice, cloves and salt together. Pour the liquid over the bread. Cover the baking dish tightly with plastic wrap and put in the refrigerator for 4 hours but it works best if overnight.
- Preheat oven to 350°F. Remove the french toast bake pan from the refrigerator and take off the plastic wrap.
- Prepare the topping {this could be done the night before}. Stir together the brown sugar, flour, cinnamon, nutmeg and clove together in a large bowl. Using two forks cut in the butter. Sprinkle the streusel topping over the bread.
- Cover with foil for the first 30 minutes to prevent over-browning, then uncover for the last 15 minutes. If you want a crispier top to the casserole bake for another 10 minutes
- Serve warm with powdered sugar, pecans and syrup.
Notes
- Leftovers can be saved in an airtight container for up to 3 days.
- I like my casserole to have a soft inside and a crispy outside so I tend to bake mine for 50 minutes. If you like it softer you will want to do closer to 40-45 minutes.
- I like my casserole to soak up the milk mixture so I always try to use crusty bread. If you don’t have it on hand you can leave the bread sit out overnight. If you do use crusty bread use the 2 cups of milk as it will soak up the milk better.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Overnight casseroles are the best option for the holidays!
This is happening Christmas morning!! I’m pretty sure this smells better than any scented candle i have.
It smells so good and it is perfect for Christmas morning!
I don’t think there could be a better breakfast for Christmas morning! I can’t wait for the aroma to fill our house while it’s baking!
I’m drooling all over my keyboard as I type this. This casserole looks and sounds seriously mouthwatering!! Gingerbread is my favorite December staple so I can’t wait to make this over the next month!!!
Thanks! It is so delicious. I hope you guys like it.