By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
186 cal · 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.
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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.
Comments
All ingredients are available at any Charlotte chain, and the cost per serving stays under $2 if you already have eggs and butter at home—powdered sugar and maple syrup are pantry staples. The 15-minute timer understates the work: you need to cube the gingerbread, whisk the custard, and cook four servings of French toast in batches, which realistically takes 25 minutes. This is a weekend breakfast for a family that enjoys hands-on cooking; it's not a grab-and-go weeknight meal, and leftovers don't reheat well since the bread gets soggy by day two. The gingerbread-and-maple combination is festive and seasonal, fitting North Carolina's holiday appetite, so it lands best in late fall or December.
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