Overnight Gingerbread French Toast Casserole
Wake up on Christmas morning to the sweet smell of Overnight Eggnog French Toast Bake with Cranberry Maple Syrup. This is a family favorite during the holidays and makes a great addition to your holiday table!
Servings: 6
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 9x13 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
Calories: 557kcal | Carbohydrates: 76g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 248mg | Sodium: 564mg | Potassium: 519mg | Fiber: 4g | Sugar: 34g | Vitamin A: 679IU | Vitamin C: 0.2mg | Calcium: 241mg | Iron: 5mg