Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Gingerbread French Toast Casserole
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- Level: Easy
- Total: 8 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 581
- Total Fat
- 35 g
- Saturated Fat
- 20 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 13 g
- Cholesterol
- 256 mg
- Sodium
- 318 mg
Nothing brightens the holidays like the aroma of molasses, ginger and cinnamon wafting from the oven on a cozy morning. This overnight French toast casserole delivers all the rich, spiced comfort of classic gingerbread, but with a whimsical twist: A festive topping of crisp, gingerbread man-shaped brioche cutouts. The base of the casserole bakes into a custardy, comforting pudding, while the gingerbread men on top get beautifully golden and crunchy. An easy spiced icing for serving leans into the gingerbread theme. It’s the ultimate stress-free holiday breakfast — assemble it the night before, pop it in the oven when you wake up and you’ll have a perfect breakfast ready in a little more than an hour.
- Level: Easy
- Total: 8 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 581
- Total Fat
- 35 g
- Saturated Fat
- 20 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 13 g
- Cholesterol
- 256 mg
- Sodium
- 318 mg
Ingredients
Casserole:
Spiced Icing:
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Directions
Special equipment:
3- or 3.5-inch gingerbread man cookie cutter- For the casserole: Butter a 2-quart casserole dish and set aside.
- Slice the brioche into 1-inch slices. Punch out 5 gingerbread man-shaped pieces of bread with a 3- or 3.5-inch gingerbread man cookie cutter. Cut the remaining bread into cubes roughly 1-inch square and tear the scraps from the slices you punched the gingerbread men out of. Spread the bread cubes and torn pieces in the casserole dish and press down into an even layer. Wrap the gingerbread man bread pieces and set aside for later.
- Whisk together the eggs, cream, milk, sugar, molasses, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Reserve 1/2 cup of the custard, cover and refrigerate for the gingerbread men. Pour the remaining custard over the bread in the casserole dish. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
- When ready to bake, position an oven rack in the center of the oven and preheat to 350 degrees F. Remove the plastic wrap from the casserole. Place the white sanding sugar on a small plate. Dip the gingerbread man bread pieces in the reserved custard, allowing excess to drip off, then dip one side in the white sanding sugar. Place the gingerbread man pieces, sugar-side up, on top of the casserole. Pour the remaining custard around the gingerbread men into the casserole. Bake until the casserole is golden and puffed and the custard is set, 1 hour to 1 hour 15 minutes. Let rest 15 minutes.
- For the spiced icing: Whisk together the confectioners’ sugar, molasses, cinnamon, ginger, nutmeg, cloves and 1/3 cup heavy cream. The glaze should be smooth and the consistency of yogurt; whisk in a little more cream if it’s too thick. Serve the casserole warm with the glaze on the side.
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