Serves 4
15 min
Gingerbread French Toast
Recipe GLPRf61d7ab0a190bc
Thick slices of gingerbread cake dipped in a creamy egg custard and cooked until golden brown on both sides. Served warm with a dusting of powdered sugar and a drizzle of maple syrup for a cozy, spiced breakfast treat.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 Eggs
3 tablespoons Sweetened condensed milk
½ teaspoon Vanilla extract
1 loaf Gingerbread loaf, sliced into ½-inch thick pieces
1 tablespoon Butter, for cooking
Powdered sugar, for serving
Maple syrup, for serving
Directions
Combine the eggs, sweetened condensed milk, and vanilla extract in a shallow bowl. Whisk together until well combined and smooth.
Cut the gingerbread loaf into ½-inch thick slices.
Heat the butter in a large nonstick skillet over medium heat until melted and lightly foaming.
Dip each gingerbread slice into the egg mixture, turning it over several times to ensure it is completely saturated on both sides.
Place one dipped slice at a time into the hot skillet. Cook for 2–3 minutes until the bottom is golden brown.
Flip the toast and cook the second side for another 2–3 minutes until golden brown and the egg is set throughout.
Transfer the finished toast to a warm oven or plate to keep warm while you cook the remaining slices.
Serve the gingerbread French toast warm, dusted with powdered sugar and drizzled with maple syrup.
